Glucose DE38

Technical Specifications

Dextrose equivalent	39-36
dry matter (%)	84-81
Brix at 20 degrees Celsius (%)	83-80
pH	5/5-5/4

Description

Specific applications of glucose 38 DE syrup include the following:

Jelly candies: preventing sugar crystallization and improving chewability
Gum: prevent crushing by sticking the gum to the teeth and improve the ability to chew
Types of toffee and caramel: controlling product moisture, increasing shelf life and improving chewability
Hard candies: preventing the candies from sticking to the hand and creating clarity and a crunchy texture
Coffee mixes (creamers) and fat concentrates in coffee: facilitating the spray drying process and preventing materials from sticking to the dryer wall, improving mouthfeel, and balancing sweetness

applications

Candy

The sense of brightness along with the right taste is one of the most important properties of a high-quality candy. The use of glucose syrup in the formulation of candy production creates a product with a shiny, uniform and beautiful texture.

Toffee

For the production of toffee, the use of sweetener plays a very important role in providing the texture, taste and shelf life of the product. The sweeteners used in the toffee industry should provide the texture of the product well in addition to providing sweetness.

chewing gum

The use of fructose syrup in chewing gum produces a product with a uniform, soft texture, good mouth feel, mild sweet taste, prevention of excessive stickiness to the teeth, and increased shelf life.

026-43212000

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