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Transparent and colourless syrup derived from starches. It is a low sweetness sugar (44% compared to sucrose). Used as an ingredient it increases the firmness, elasticity and sheen of the product. It is commonly used in confectionery to prepare pastry bases, candies, fondants, gummy candies, ice cream and so on.
Glucose syrup helps to control the product’s moisture and increases its viscosity and plasticity.