**The Primary Products business (bulk sweeteners, acidulants, industrial starches, personal care, co-products, ethanol) has been rebranded as Primient from 1 March 2022. It remains wholly owned by Tate & Lyle until the agreed sale of a controlling interest to KPS has closed. This is expected to happen beginning of April 2022. Read the full details of the sale here >
ISOSWEET® High Fructose Corn Syrup is a nutritive corn-based sweetener which is approximately 0.2 to 0.4 times as sweet as sugar. High fructose corn syrup is created when corn syrup undergoes enzymatic processing, producing a sweeter compound containing higher levels of fructose. All syrups provide stability, high osmotic pressure, and crystallisation control, improving viscosity and sweetness across your product portfolio.
- North America
- Latin America
ISOSWEET® High Fructose Corn Syrup can improve the sweetness and taste of a variety of your applications.
ISOSWEET® High Fructose Corn Syrup attracts and retains moisture, leading to longer shelf life for breads and other baked goods such as cakes and cookies. As well as increasing sweetness levels across your bakery range, ISOSWEET® High Fructose Corn Syrup improves product shelf life compared to sugar, and is the ideal ingredient to boost moisture binding and colour development.
ISOSWEET® High Fructose Corn Syrup enables frozen beverage concentrates to be poured straight from the freezer, easier for consumers to thaw and mix with water.
ISOSWEET® High Fructose Corn Syrup is a reducing sugar that gives superior browning and flavour to cereals and cereal bars. Get in touch to find out how we can add sweetness to cereal coatings and increase gloss, sheen and resistance in your cereal range.
ISOSWEET® High Fructose Corn Syrup maintains the long-term quality of confectionery products, protecting them from variations due to storage temperature fluctuations or low product acidity.
ISOSWEET® High Fructose Corn Syrup can help to increase the shelf life of caramel-based cereal bars. ISOWSEET® High Fructose Corn Syrup aids binding in water, avoiding migration of moisture from the caramel to the cereal.
As a business, we rarely stand still. We invest a huge amount of time and energy in researching, assessing and analyzing trends and insights across both industries we work in. Developing a deep understanding of our customers is a big part of our product development approach.Read more Explore the trends and insights hub