Glucose Syrups

What are glucose syrups?

Glucose syrups are products of starch hydrolysis by acid or enzymatic route. In this bioconversion, syrups with distinct properties in terms of sweetening power, flavour and texture are obtained.

Glucose syrup is in liquid form and includes a wide range of products according to its composition in mono-, di-, tri and polysaccharides.

The different types of glucose syrup are usually classified according to DE (Dextrose Equivalent). Much appreciated in the food industry, they are used as a sweetener and comprise varying amounts of glucose, maltose and higher glucose oligomers.

Glucose	Syrups Relative Sweetness	Freezing Point Depression *	Fermentation	Viscosity
38 DE	+	+	+	++++
46 DE – High Maltose	++	++	++	+++
57 DE(with <10% b.s Fructose)	+++	+++	+++	++
95 DE – high dextrose *relative to sucrose	++++	++++	++++	+

Glucose	Syrups Relative Sweetness	Freezing Point Depression *	Fermentation	Viscosity
38 DE	+	+	+	++++
46 DE – High Maltose	++	++	++	+++
57 DE(with <10% b.s Fructose)	+++	+++	+++	++
95 DE – high dextrose *relative to sucrose	++++	++++	++++	+

Our brands

Find our glucose syrup under the GLUCOPAM® brand.

Food application of glucose syrups

Glucose syrups are used to give texture and flavor to foods They are a common option in the food industry due to their anti-crystallizing, humectant and coloring properties, as well as their sweetening power, that is, the intensity of the sweet taste.

The multifunctionality of glucose syrup helps to give the desired consistency and enhance the flavour of ice cream and cold desserts, without losing freshness, moisture or flavour. Its high concentration of fermentable carbohydrates allows its application in products such as bread and other bakery and pastry specialties.

Glucose syrup has a wide application in several products, such as: