Tag: Ingredient technology

The dextrose equivalent (DE) of maltodextrin can range from 3 to 20, a metric that indicates the extent of starch hydrolysis. This value is critical for determining its functional properties, from sweetness and solubility to viscosity, and explains its widespread use in the food and beverage industries.

The market for gummy vitamins was estimated at $4.17 billion in 2025, a testament to their widespread popularity. But for such a sweet treat, the process of how they get vitamins into gummies is surprisingly complex, involving precision engineering and careful temperature control to ensure potency is not compromised.