Glucose Syrup
About This Product
Glucose syrup is produced by hydrolysing starch, usually maize or wheat, with acid or enzymes, and concentrating the result to a viscous clear syrup. It is characterised by its dextrose equivalent, the percentage of reducing sugars expressed as dextrose on a dry basis, which is a direct measure of how far the hydrolysis was taken.
DE is the specification that decides everything else. A low DE syrup, around 20 to 38, retains long chains: it is only mildly sweet but highly viscous, binds water strongly and gives body and chew. A high DE syrup, 55 to 70, is much sweeter, thinner and browns more readily.
The function that matters most in confectionery is crystallisation control. The mixture of chain lengths in glucose syrup physically interferes with sucrose molecules organising into a crystal lattice, so a boiled sweet stays glassy instead of graining and an ice cream stays smooth instead of developing ice crystals. That is why it appears in almost every sugar confection regardless of sweetness requirements.
Specify DE, dry substance and the starch source, and confirm whether a wheat-derived syrup is acceptable where gluten declaration is a consideration.
Specifications
Applications
Packaging Options
- Pack size confirmed on enquiry
Start with the recipe and the market
- Finished food, target function and process conditions
- Required grade, physical form and critical limits
- Destination market and permitted-use requirements
- Quantity, packaging and delivery destination
Confirm the evidence before ordering
Food-grade identity alone does not establish permission for every food or country. Confirm permitted use, limits and labelling requirements for the intended market. Certification availability must be checked for the nominated product and manufacturing site.
Product illustrations show representative material and packaging. The quotation confirms the actual source, grade, pack size and labelling.
Review documentation