Ingredients Categories
Finished Products
Finished Food Categories
- Bakery
- Beverages / Juices
- Cereal and grain products
- Confectionery
- Cooking Fats & Oils
- Dairy
- Egg products
- Fruits & Vegetables
- Infant & Baby food
- Meat, Poultry & Fish
- Nuts & Seeds products
- Other Finished Food Categories
- Pet Food
- Plant-based foods
- Prepared foods
- Sauces & Seasonings
- Sweet & Savoury Spreads
Health & Wellness Areas
Delivery Formats
Operations & Services
- 3D printing
- Analysis/ Testing
- Auditing & certifications
- Blending & mixing
- Bottling
- Certification
- Clinical Trials
- Co-packing
- Coating
- Consulting
- Contract manufacturing
- Drying
- Electrospinning
- Encapsulating
- Enzymatic processing
- Extracting
- Extrusion
- Fat structuring
- Fermentation
- Filling
- Flavour development
- Freeze Drying
- Granulating/ grinding/ milling / mixing
- High pressure processing
- Labelling
- Other Operations & Services
- Packaging
- Packet filling
- Pasturising
- Quality assurance
- Saccharification
- Sheer cell processing
- Spray drying
- Sterilisation
- Storage & Logistics
- Tabletting
- Toasting / roasting
- Ultra-high temperature processing
Certification
Glucose Syrup
Product description
Glucose syrup is a thick, sweet liquid made from hydrolyzed starch, typically derived from corn, wheat, or potatoes. It is composed mainly of glucose (a type of sugar) and is commonly used as a sweetener, thickener, or humectant in various food products.
The process of making glucose syrup involves breaking down starch molecules through hydrolysis (using water and sometimes acid or enzymes), which converts them into simpler sugars, primarily glucose. This syrup is often used in candies, baked goods, beverages, and processed foods because it helps to retain moisture, improve texture, and prevent crystallization of sugars.
Glucose syrup can vary in sweetness depending on the degree of hydrolysis, and it is sometimes labeled based on its "DE" (dextrose equivalent), which indicates the level of glucose in the syrup. The higher the DE, the sweeter and more liquid the syrup will be.
Read more
The process of making glucose syrup involves breaking down starch molecules through hydrolysis (using water and sometimes acid or enzymes), which converts them into simpler sugars, primarily glucose. This syrup is often used in candies, baked goods, beverages, and processed foods because it helps to retain moisture, improve texture, and prevent crystallization of sugars.
Glucose syrup can vary in sweetness depending on the degree of hydrolysis, and it is sometimes labeled based on its "DE" (dextrose equivalent), which indicates the level of glucose in the syrup. The higher the DE, the sweeter and more liquid the syrup will be.
Specifications
| Categories | Syrups & OthersHoney Dosage FormatsLiquids |
|---|
Glucose Syrup
