GLUCOSE-FRUCTOSE SYRUP 504271 B
- Sweetener
- anti-crystallizing
- texturizing
- fermentation
- binding
- stabilizing
Glucose syrups are cereal sugars obtained by starch hydrolysis. Their sweet taste, viscosity and hygroscopicity depend upon their composition. They are used as sweeteners, anti-crystallizing, binding and texturizing agents or carriers.
Functional properties
- Formulations Aids
- Humectants
- Vehicles
- Sensory Enhancers
- Bulk sweeteners
- Sweetening agent
- Nutrients
- Carbohydrate Sources
Physical and chemical properties
- General Properties
- Available with Food Grade for Nutraceuticals (some regions)
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