Obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and hygroscopicity properties.
Called maltodextrins when the DE is < 20 and Glucose syrups for a DE over 20, these products are used as sweeteners, texturizing agents, spray-drying carriers, anti-crystallizing agents and binding agents.
- Product obtained by enzymatic hydrolysis of native starch
- Viscous slightly sweet colourless or yellowish liquid
- Anti-crystallizing agent
- Texturing agent
- Spray-drying carrier
- Binding agent
- Different DE and dry matter are available.
Registrations vary depending on local regulations.
- Confectionery: hard or soft sweets gums, marshmallow, nougat, caramel
- Cereal-based products: bread, cereal bars, flakes
- Alcoholic fermentation: beer, wine, liquors
- Beverages: sport drinks, syrups, energetic drinks, fruit juices
- And a lot of other applications: jams, dairy, products, fondants, etc.
For more information about packaging, please contact us.