Glucose Syrup
Glucose Syrup
It gives more elasticity and shininess
A starch-derived syrup, clear, viscous, and mildly sweet. It enhances the texture, elasticity, and gloss of the product.
Widely used in confectionery for pastry bases, candies, fondants, jellies, ice cream, and more, it prevents lactose crystallization. Glucose syrup allows for better moisture control and adds viscosity and plasticity to the product.
Dehydrated glucose syrup
It is obtained by further drying glucose syrup to achieve very low moisture content. Highly hygroscopic, it is used as a substitute for liquid glucose syrup when a powder form is more convenient or required.
Low sweetening power compared to sucrose. Medium anti-freeze effect.