| Glucose Syrup | Meelunie B.V. | Glucose Syrup Standard 43° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used in foods to create a soft texture, added volume, and enhanced flavor. Its ...view more Glucose Syrup Standard 43° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used in foods to create a soft texture, added volume, and enhanced flavor. Its applications include cereals, baked goods, sauces, hard-boiled candies, fondants, lollipops, toffees, chewing gum, and alcoholic beverages. It contains more dextrose and fewer saccharides than Glucose Syrup Standard 45°. view less | |
| Glucose Syrup Standard 45° | Meelunie B.V. | Glucose Syrup Standard 45° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used to create a soft texture, add volume, and enhance flavor. Its applications...view more Glucose Syrup Standard 45° is a syrup created from the hydrolysis of starches derived from plants such as corn, potato, or wheat. It is a white to light-straw colored liquid used to create a soft texture, add volume, and enhance flavor. Its applications include cereals, baked goods, sauces, hard-boiled candies, fondants, lollipops, toffees, chewing gum, and alcoholic beverages. Compared to Glucose Syrup Standard 43°, it has less Dextrose and higher Saccharides. view less | |
| Roquette® Glucose Syrups | Roquette | Roquette® Glucose Syrups are obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and h...view more Roquette® Glucose Syrups are obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and hygroscopicity properties. These products are used as sweeteners, texturizing agents, spray-drying carriers, anti-crystallizing agents, binding agents. Glucose Syrups are particularly used in confectionery, jams and tinned fruits, ice cream and sorbets, dairy desserts, pastry, biscuits, beverages, breakfast cereals, ketchup and sauces. view less |
