GLUCOSE SYRUPS

Glucose syrup, also known as confectioner’s glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called “corn syrup”, but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.

Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume.

Type (DE) Procent solids pH DP1 DP2 DP3 Higher DP
28 78-80 4.5-5.0 6-8 7-15 8-12 70-75
36 80 4.5-5.0 13-14 11-12 10 64-66
42 80-82 4.5-5.0 19 13-14 12 55
54 81 4.5-5.0 28-30 17-18 13 39-42
62 81-84 4.5-5.0 36-37 32 12-14 19
66 81-84 4.0-4.5 40 35 8 11

Food industry

  • Cereals, bakery and sauces

Confectionery industry

  • Hard boiled candies, fondants, lollipops, toffees and
    chewing gum

Others

  • Alcoholic beverages industry

• 300 kg drums
• Flexibags
• IBC Totes

Minimum of 6 months after date
of production, in closed packing.
Best before expiration date
on packaging.

Copyright 2018 Gavdeo | All Rights Reserved | Web production: KOSINUS
Contact info: info@gavdeo.com or sales@gavdeo.com