Glucose syrup

タイトルまたは説明

Glucose syrup is a product of starch hydrolysis, where different grades are produced based on the method and extent of starch hydrolysis, resulting in varying characteristics and applications. Glucose syrups are classified by their dextrose equivalent (DE) value. Industrial fermentation typically uses glucose syrup with over *0% glucose content, while confectionery syrups contain varying levels of glucose, maltose, and oligosaccharides based on the hydrolysis grade, usually ranging from *0% to *3% glucose.
 
Glucose syrup is utilized to sweeten, enhance texture, and add volume to a wide range of food products including sweets, chocolates, chewing gum, halva, jams, sauces, beverages, fruit syrups, ice cream, desserts, infant foods, bakery items, as well as in dietetic and medicinal products.