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Glucose DE42

products categorization

Glucose DE42

Glucose syrup is another product of starch hydrolysis. Based on the degree of hydrolysis (DE equivalent), glucose syrups with different properties are produced, which are discussed below.

Glucose DE42
Technical Specifications

Dextrose equivalent

44-40

pH

5/5-5/4

Brix at 20°C (%)

83-80

dry matter (%)

84-81

Description

Specific uses of DE42 glucose syrup include the following: Sweeteners for cakes and cookies: Sweetening and creating the desired texture and consistency in all kinds of ice cream and dairy desserts: Creating the desired texture and improving the mouthfeel and balancing the sweetness of all kinds of gez and halwah: creating texture. Favorable and balanced sweetness of all kinds of cakes and cookies: use for consistency of texture and creating a mild sweet taste next to sucrose or fructose syrups, jams, and fruit concentrates: creating the desired consistency and texture, controlling crystallization and increasing shelf life.

applications

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.
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Chocolate

The chocolate industry is one of the most expensive, complex and important parts of the food industry; Chocolate has a unique texture due to its high amount of fat.
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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.
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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.
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biscuit

Sweeteners are considered as one of the most important ingredients in biscuit formulation. This raw material plays a significant role in providing the texture, taste, color and preservation of biscuits.
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Drinks and juices

Fructose is introduced as fruit sugar; the reason for this is the presence of high amounts of fructose in all kinds of fruits; Due to the same nature of fructose produced with fructose found in fruit.
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jam and jelly

The use of fructose in the jam and jelly production industry leads to the production of a bright product, control of sugar formation, reduction of water activity, increase of shelf life, creation of natural aroma and flavor, reduction of acid consumption.
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Cake

Sweeteners are used in both liquid (invert syrup or sugar syrup) and solid (powdered sugar) forms in cake formulation; using fructose as a natural liquid sweetener instead of invert syrup is fully applicable.
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Flavored milks

As one of the most important parts of the food industry, the dairy industry has a great impact on the health of the society, so the production of health-oriented and high-quality products can increase the consumption of products.
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sauce

Sauce is considered as an important seasoning in the food industry. The taste of the sauce has a great impact on its use. Using fructose instead of sugar in the formulation of various sauces produces a product with a natural taste, more aroma, and a bright color.
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Ice cream

Using fructose instead of sugar in ice cream formulation improves the taste, aroma and texture of the product. One of the biggest disadvantages of using sugar in ice cream formulation is the creation of sandy texture.
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