Product description

DE ~40 glucose syrups are a popular choice among food manufacturers. Used in a wide variety of foods, this versatile ingredient is made by controlled hydrolysis of starch, and comprises varying amounts of glucose, maltose and higher glucose oligomers. Glucose syrups contribute to the texture and viscosity of foods, prevent crystallization of sugar and enhance flavor and mouthfeel.
Consistency: transparent, viscous liquid

Applications: jams, hard candies, gelatin jellies, ice creams, chewing gums

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Categories Sweeteners / Sugar replacements
Sales markets Western Europe; Eastern Europe
Supplied from Hungary

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Glucose G38-G42

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