Glucose syrups are cereal sugars obtained by starch hydrolysis.
Depending on the degree of hydrolysis, these syrups present multiple properties: viscosity, anti-crystallizing power, hygroscopicity, texturing power, etc.
The Roquette line includes:
- Glucose syrup: medium hydrolysis syrups (DE<44).
- Glucose-fructose syrup: more intense hydrolysis syrups (DE>44) .
Purified and concentrated aqueous solution of nutritive saccharides obtained from starch.
Syrupy colourless to yellowish liquid with a more or less sweet flavour and neutral odour.
Typical analytical values
To get more information on the range of glucose syrups, please contact us.
Glucose syrups are mainly used for their humectant properties and their palatability. Incorporated alone or combined with polyols such as sorbitol, they facilitate reduced water activity (Aw) thus avoiding water migration and drying out of the finished product.
For this reason, they are particularly useful in the manufacture of semi-wet products such as croquettes and snacks.
In muesli type horse feed, glucose syrups improve the palatability and reduce the dust produced during manufacture.
For more information about packaging, please contact us.