MOQ :
5 MT

Glucose Syrup

Versatile starch‐derived syrup delivering dependable body, controlled sweetness, and excellent crystallization control. Available in multiple DE ranges, it improves texture and moisture management across bakery, confectionery, dairy, and beverage systems.

Functions :
  • Sweetener
  • Texture improver
  • Moisture retention
  • Crystallization inhibitor
Download Glucose Syrup Catalog and TDS File :
Distributed in :
Custom Packaging
Custom
IBC
IBC
Drum
Drum

Glucose Syrup Applications

Glucose Syrup is used in several instances across different industries such as :

Beverages
Bakery
Dairy & Frozen Desserts
Confectionery
Processed Food
Processed Foods
Jelly and Gummy
Jellies & Gummy
Jam
Jams

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Bakery

Bakery & Snack Producers

Consistent softness and bake-stable texture.

Confectionery Makers

Anti-crystallization for smooth caramels, fudges, and centers.

Dairy

Dairy & Ice Cream

Body and controlled sweetness without over-flavoring.

Beverage & RTD

Mouthfeel enhancer in syrups and concentrates.

Sauces

Sauce & Prepared Foods

Reliable viscosity and moisture control.

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How It’s Made (process)

  1. Fermentation/feedstock prep: Food-grade starch (corn/wheat/tapioca) is liquefied after enzymatic pre-treatment.

  2. Primary production: Controlled enzymatic hydrolysis converts starch to glucose/maltose chains to a target DE.

  3. Separation & purification: Filtration, deproteinization, carbon decolorization, and ion-exchange for clarity and purity.

  4. Concentration: Vacuum evaporation brings syrup to target dry solids and viscosity.

  5. Standardization/QA: DE, color, ash, microbiology, and viscosity verified; batches released to spec.

Suggested Dosage

General: 1–40% w/w; trial recommended (DE-dependent).

By application

  • Caramel/toffee/fondant: 10–35% (with sucrose)

  • Cakes/cookies/bars: 5–20% of formula

  • Jams/jellies/gummy: 5–25% of sugar phase

  • Ice cream/dairy drinks: 3–10%

  • Beverages/syrups: 2–10% for body and sweetness

  • Sauces/dressings: 2–8% for viscosity and sheen

DE (dextrose equivalent) signals both sweetness and viscosity — lower DE = thicker, less sweet.

Table of Details

Title
Info
Form
Thick liquid (syrup)
Appearance
Low color grades available

Glucose syrup helps prevent sucrose crystallization, keeping caramels smooth.

Glucose syrup helps prevent sucrose crystallization, keeping caramels smooth.

DE (dextrose equivalent) signals both sweetness and viscosity — lower DE = thicker, less sweet.

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