Compared to 42 DE syrup, this syrup has more sweetness and less viscosity. DE 60 syrup when used in confectionery produces a softer and less chewy product. Because the larger sugars of syrup with DE 60 are less than syrup with DE 42. On the other hand, DE60 syrup acts as a moisture absorbent and while absorbing moisture from the air, due to the increase in the product’s moisture content, it increases its viscosity.

Specific applications of glucose syrup DE60 include the following:

Fruit juices with pulp: producing a stable product with a good mouthfeel

Fruit juices with sour and sour taste: creating mild and uniform sweetness

Bakery products: creating a mild sweet taste and a bright brown color

Fruit juices with sour and sour taste: creating mild and uniform sweetness