Sauces and Condiments

For further info on solutions for the sauces and condiments industry, please download the pdf

Suitable Products

liquid sugar

Liquid sugars

A sweet sugar solution available with different dry solid content and colour specification

  • RAFTISWEET S 100/66/35
  • RAFTISWEET S 100/66/15
  • RAFTISWEET S 100/67/35

These products can also be produced from cane sugar (CB) or beet sugar (BS).
Specifications are available upon request .

invert liquid sugar

Invert sugars

Sugar is split into fructose and dextrose. A range of products is available with different inversion rates, dry solid contents and colour specification

  • RAFTISWEET I 33/73/35
  • RAFTISWEET I 33/73/15
  • RAFTISWEET I 05/70

These products can also be produced from cane sugar (CB) or beet sugar (BS).
Specifications are available upon request .

Glucose Fructose

Gluctose-fructose syrups

Standard iso-glucose (F42 & F55) can be delivered when high sweetness and low costs are needed. Furthermore many other compositions of glucose and fructose are available

  • RAFTISWEET F 42/71
  • RAFTISWEET F 55/77
  • RAFTISWEET F 325/79


Almost all sugar compositions are possible. A wide range of glucose, maltose, fructose and sugar contents. Other ingredients like honey, caramel, sorbitol, colors, flavors, acids etc. can be added.

  • RAFTISWEET S 30/71
  • RAFTISWEET S 50/75
  • RAFTISWEET T (tailor-made)
organic liquid sugar


A wide range of organic liquid syrups are available (e.g. Organic Liquid Sugar, Organic Invert Sugar and Organic blends).

These sugar-based organic solutions can be produced with different inversion rates, dry solid contents and colour specification.

An important difference within this product group is the origin of the raw material, which can be derived from cane sugar (CS) or beet sugar (BS).  (Specifications are available upon request)

Through an extra process step, low colouring (LC) of organic liquid sugar or organic invert sugar can be reached.

The organic liquid sugar and organic invert sugar are also available as Fair Trade (FLO).

It is also possible to mix other ingredients in the blend, e.g. biological honey, agave syrup,…

  • Naturesweet I 33/73
  • Naturesweet I 33/73 LC
  • Naturesweet S 100/67
  • Naturesweet S 100/67 LC
  • Naturesweet FS 30/75 LC
  • Naturesweet T
Coloured Sugars

Coloured Sugars

This sugar is obtained by mixing fine sugar crystals with more or less coloured syrups, containing invert sugar

  • Brown (extra pale, pale, dark, extra dark)
  • Basterd sugar
  • Tailor-made (different colorus or acids)
Colouring and Flavouring Caramels

Colouring and Flavouring Caramels

Flavouring caramels

The flavouring caramel in liquid / powder form is manufactured from pure, slightly caramelized sugar with a typical caramel taste and flavour.

  • Liq. Caramel 78/0077
  • Liq. Caramel 72
  • Caramel essence
  • MAR 500/0260 (caramel powder)

Colouring caramels

The colour caramel is a dark brown liquid prepared by the controlled heat treatment of carbohydrates.

  • Dan 14000 (E150A)
  • Colorleb sucramel 30/1314 (E 150C)
Candy Powder

Candy Powder

Candy Powder is obtained from the candy sugar crystal production. The Candy Sugar molasses are concentrated by a boiling process until oversaturation. The small crystals which are formed are separated from the syrup by centrifugation. These crystals are called 'Candy Powder'.

  • Candy Powder Brown
  • Candy Powder Pale