The offer
Fruit sugar in crystals.
The missing ingredient in your recipes.
CRYSTALLINE FRUIT SUGARS
These are crystalline fructose monosaccharides or dextrose monohydrate sugars, extracted separately from grapes (crystalFRUCTOGRAPE and crystalDEXTROGRAPE) or in a mixture of approximately 1:1 (crystalMUSTGRAPE and crystalGRAPESUGAR.Bio from wine grapes and crystalGRAPESUGAR from table grapes).
Crystalline dextrose (crystalDEXTRODATE) and a mixture of fructose and dextrose (crystalDATESUGAR) are available from dates.
SPECIALITIES
LIGHT: Low-calorie sweeteners
crystalFRUCTOGRAPE.Light and crystalGRAPESUGAR.Light are sweeteners consisting of crystalline grape sugars and steviol glycosides (stevia leaf extract).
Steviol glycosides, extracted from the leaves of Stevia rebaudiana Bertoni, are intensive sweeteners of natural origin approved in Europe since 2011 (Reg. (EU) No. 1131/2011). Steviol glycosides are contained in “light” blends in such a concentration (0.5%) that they double the sweetening power and thus half the sugar and calorie content for the same sweetening.
RED: blends of sugars and grape polyphenols
crystalFRUCTOGRAPE.Red and crystalGRAPESUGAR.Red are blends composed of crystalline grape sugars and an extract of red grape polyphenols in a concentration of 0.5%. They appear as burgundy-coloured crystals with a sweet, sugary taste and aroma typical of red grapes.
NATURALIA CREAM LINE
Semi-finished powdered products for ice cream and sorbets based on crystalline grape sugars
WHITE CREAM: Semi-finished product for a white base, the most versatile base for creating most of the traditional flavours, such as fiordilatte, stracciatella, hazelnut, pistachio, almond, and many original flavours. It is made using only fruit sugars, lactose-free milk, and a mix of selected vegetable fibers as stabilizers, for a natural, clean-tasting, lactose-free ice cream. Download the data sheet.
YELLOW CREAM: Semi-finished product for a yellow base, ideal for creating creams and related recipes, such as tiramisu, trifle, zabaglione. It is made using only fruit sugars, lactose-free milk and a mix of selected vegetable fibres as stabilisers, for an even more natural and clean-tasting lactose-free ice cream. Download the data sheet.
CIOCCO CREAM: Semi-finished product for ice cream and sorbets with lactose-free milk chocolate flavour, formulated with only fruit sugars, lactose-free milk, and a mix of selected vegetable fibers as stabilizers. Download the data sheet.
DARK SORBET: Semi-finished product for a dark chocolate sorbet with intense dark colour, formulated with only fruit sugars and “single-origin Cameroon” cocoa. Download the data sheet.
FRUIT SORBET: Semi-finished product for sorbets, formulated with only fruit sugars (which enhance the natural flavour of the fruit) and a mix of selected vegetable fibers as stabilizers, for an even more natural and clean-tasting fruit sorbet. Download the data sheet.
LEMON SORBET: A semi-finished product explicitly designed for lemon sorbets, formulated with only fruit sugars and citrus fibers for sweeter, more delicate lemon sorbets. Download the data sheet.
BENEFITS
All the sugars in Naturalia crystals are extracted from fruit using a sustainable process that preserves their characteristics and nature. Thanks to their characteristics, they are perfect for making velvety cream, smooth and creamy soft ice cream and 100% fruit jam.
crystalDEXTROGRAPE |
crystalFRUCTOGRAPE |
crystalGRAPESUGAR |
crystalMUSTGRAPE (MCRS) |
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|---|---|---|---|---|
| Sweetness | Low sweetening power (POD = approx. 70% compared to sucrose) |
High sweetening power (POD = approx. 130 – 150% compared to sucrose), variable according to temperature and pH |
The combination of the two crystallised sugars (dextrose and fructose) helps to achieve an ideal sweetness profile, with a sweetness comparable to that of sucrose (POD = 100%) |
Sweetening power comparable to sucrose (POD = 100%) |
| Colour | Maillard reaction – caramelisation (160 C) |
Maillard reaction – caramelisation (110°C) |
Maillard reaction – caramelisation |
Maillard reaction – caramelisation |
| Solubility | Low solubility (lower than sucrose) at T < 55°C High solubility (greater than sucrose) at T> 55°C |
High degree of solubility |
Easily soluble in water |
Easily soluble in water |
| Anti-freezing power | Reduces the freezing point |
Reduces the freezing point |
Reduces the freezing point |
Reduces the freezing point |
| The Glycaemic index (GI) | GI glucose = 100 |
Low (GI = 20-25) |
Medium-low (GI = 49) |
Medium-low (GI = 49) |
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CERTIFICATIONS
Meeting product quality and safety requirements on a regular basis and addressing future customer needs and expectations is an essential challenge in an increasingly dynamic and complex environment.
With this in mind and in order to guarantee products and services based on the maximum satisfaction of its customers and, more broadly, of all interested parties, Naturalia has established a rigorous quality and food safety management system based on the international standards ISO 9001, IFS Food and ISO 22005, described in the QUALITY AND FOOD SAFETY POLICY.
FOOD SAFETY
HACCP
As required by EC Regulation 852/2004 Naturalia has prepared and implements permanent procedures based on the principles of the HACCP system (Hazard Analysis and Critical Control Points) to identify risks to consumer health in order to identify suitable prevention measures.
In addition, in order to comply with the FDA’s Food Safety Modernization Act (FSMA) aimed at ensuring the safety of the food supply in the United States, it drew up a Food Safety Plan, based on the HARCP (Hazard Analysis and Risk Based Preventive Control) system.