Xarope de glicose — Frequently Asked Questions

Both are starch hydrolysates, and the dividing line is DE. Products below DE 20 are maltodextrins, usually sold as dry, barely sweet powders for bulk, body and carrier functions. Products at DE 20 and above are glucose syrups, sold as liquids or as dried glucose syrup, which are sweeter, more hygroscopic and brown more readily. Choose maltodextrin for body and low sweetness, and glucose syrup for crystallisation control, humectancy and sweetness.

Regular DE 38 to 42 glucose syrup is the standard partner to sucrose in boiled sweets, typically making up a substantial share of the sugar solids. It prevents the sucrose from crystallising and keeps the candy glassy. Higher-DE syrups make the sweets more hygroscopic and sticky, so they are avoided here. High-maltose syrups are used where lower colour formation and better stability in humid conditions are wanted.

Keep bulk tanks and lines warm, typically at 40 to 50 °C, so that the syrup flows and can be pumped and metered accurately. Do not overheat or hold at high temperature for long periods, because the syrup darkens. Keep containers closed, avoid condensation dripping onto the surface, which dilutes it and allows yeast growth, and clean tanks and lines on a regular schedule.

No. EU and UK allergen rules list wheat-based glucose syrups, including dextrose, as exempt from the cereals-containing-gluten declaration, because refining removes gluten to negligible levels. If you make a gluten-free claim, however, you need data showing the finished product meets the gluten-free threshold, so ask for gluten test results for the grade you buy.

Standard glucose syrup contains glucose, maltose and higher sugars with little or no fructose. Glucose-fructose syrup has had part of its glucose converted to fructose by isomerisation, making it sweeter. Under EU and UK labelling rules, syrups above a set fructose content must be named glucose-fructose or fructose-glucose syrup. Confirm the fructose content if the ingredient name on your label matters.

State the DE and dry substance, the botanical source, the application and any saccharide profile requirement. Add the pack format (drum, IBC or bulk tanker), annual volume and delivery destination, and list the documents you need, such as the specification, batch certificate of analysis, allergen and GMO statements, so they can be confirmed with the quotation.