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PT Sorini Agro Asia Corporindo Tbk. (Sorini) was founded in 1983 and in 1992 became a publicly listed company on the Indonesian Stock Exchange. In 1985 the Company commenced building its plant in Gempol sub-district in Pasuruan in East Java and started its commercial operations in 1987. Over the years, The Company has added and increased its sorbitol production capacity while diversifying into production of other starch derivatives.

Sorini is one of the largest producers of sorbitol in the world. Along with sorbitol, our products include starch and a range of starch-derived sweeteners. Today, Sorini’s operations encompass three starch factories, two sweeteners processing plants and three regional offices across Indonesia. While sorbitol and other sweeteners are sold mostly to B2B customers, native tapioca starch is traded as well as used as raw material for further processing.

 

Product

Dextrose is a synonym of D-glucose and refers to the pure, crystalline monosaccharide obtained after a total hydrolysis of starch. It is a white powder which not only readily dissolves in water but also metabolizes rapidly in the human body. Dextrose monohydrate is used in products such as biscuits, cakes, desserts, ready to drink and instant beverages, as well as confectionery products.
Glucose syrup is a sweet product obtained through partial hydrolysis of starch. This clear-white to light-yellow viscous liquid contains dextrose, maltose, oligosaccharides and water. The product is used extensively in confectioneries like hard candy and jelly, and in other products such as non-dairy creamers, condiments and breakfast cereals.
Maltitol is a form of hydrogenated maltose, and is commonly used in food products consumed by diabetic consumers. It is also utilized in the production of tooth-friendly and sugar-free products used by health-conscious consumers.
Maltodextrine is obtained from starch by partial enzymatic hydrolysis followed by spray drying.It is water soluble, non-sweetpowder.Maltodextrine is used in food products to alter texture, appearance, mouth-feel, sweetness as well as nutritive value. It is used in products such as milk powder, non-dairy creamer, ice cream, salad dressings and snacks.
With two-thirds of the calories of sugar, sorbitol is the most commonly used and economic polyol (sugar alcohol). Used as a sweetener, this reduced-calorie product, with 60% of the sweetness of sugar, has also found favor from food manufacturers for its humectant and texturizing properties, particularly in snack foods and bakery. Sorbitol syrup is a main ingredient in tooth paste, sugar free chewing gums, personal care products and diatetic and diabetic foods. Sorbitol powder demonstrates effective cooling and humectancyproperties while maintaining high purity levels and thus has a wide range of applications from oral care and pharmaceuticals to confectioneries and commercial fishery.
Dextrose is a synonym of D-glucose and refers to the pure, crystalline monosaccharide obtained after a total hydrolysis of starch. It is a white powder which not only readily dissolves in water but also metabolizes rapidly in the human body. Dextrose monohydrate is used in products such as biscuits, cakes, desserts, ready to drink and instant beverages, as well as confectionery products.
Glucose syrup is a sweet product obtained through partial hydrolysis of starch. This clear-white to light-yellow viscous liquid contains dextrose, maltose, oligosaccharides and water. The product is used extensively in confectioneries like hard candy and jelly, and in other products such as non-dairy creamers, condiments and breakfast cereals.
Maltitol is a form of hydrogenated maltose, and is commonly used in food products consumed by diabetic consumers. It is also utilized in the production of tooth-friendly and sugar-free products used by health-conscious consumers.
Maltodextrine is obtained from starch by partial enzymatic hydrolysis followed by spray drying.It is water soluble, non-sweetpowder.Maltodextrine is used in food products to alter texture, appearance, mouth-feel, sweetness as well as nutritive value. It is used in products such as milk powder, non-dairy creamer, ice cream, salad dressings and snacks.
With two-thirds of the calories of sugar, sorbitol is the most commonly used and economic polyol (sugar alcohol). Used as a sweetener, this reduced-calorie product, with 60% of the sweetness of sugar, has also found favor from food manufacturers for its humectant and texturizing properties, particularly in snack foods and bakery. Sorbitol syrup is a main ingredient in tooth paste, sugar free chewing gums, personal care products and diatetic and diabetic foods. Sorbitol powder demonstrates effective cooling and humectancyproperties while maintaining high purity levels and thus has a wide range of applications from oral care and pharmaceuticals to confectioneries and commercial fishery.