Glucose syrup DE 38
This product is mostly used in following applications:
• Jelly candies: preventing sugar crystallization and improving chewability;
• Chewing gums: preventing stickiness and adhesiveness to the teeth and improving the chewability;
• Toffee and caramel: controlling moisture content of the product, increasing shelf life and improving chewability;
• Hard candies: preventing the candies from sticking to the hand, increased transparency and creating a crunchy texture;
• Fruit jams and concentrates: creating the desired consistency and texture, controlling crystallization and increasing shelf life;
Glucose syrup DE 42
Specific uses of Glucose Syrup DE 42 include the following:
• Cakes and cookies: Sweetening and creating the desired texture and consistency;
• Ice cream and dairy desserts: creating the desired texture and improving the mouthfeel and balancing the sweetness;
• Gaz and halva: creating the desired texture and balanced sweetness;
• Fruit jams and concentrates: creating the desired consistency and texture, controlling crystallization and increasing shelf life;
Glucose syrup DE 60
The specific uses of Glucose Syrup DE 60 include the following:
• Fruit juices: creating a mild sweetness and improving the mouthfeel;
• Fruit juices with pulps: producing a stable product with a good mouthfeel;
• Bakery products: creating a mild sweet taste and a bright brown color
Glucose Syrup DE 95 (Liquid dextrose)
Compared to all glucose syrups, this syrup is sweeter and less viscous. Glucose syrup DE95 or liquid dextrose is a good substrate in biotechnology, especially in the preparation of fermentation culture medium.
Specific uses of Glucose Syrup DE95 include the following:
• Ethanol Production;
• Production of vinegar, citric acid and penicillin;
• Production of xanthan and lysine;
• Yeast production;
