Jana Pettersson Written by Jana Pettersson

Glucose
Syrups

Glucose Syrup 42DE
A transparent viscous syrup, with a sweet taste and neutral colour, produced by hydrolysing (breaking down) maize or wheat. It’s used to stabilise products by inhibiting crystallisation, while its high viscosity adds volume and gives chewiness to sweets.

Glucose Syrup 63DE
A transparent viscous syrup, with a sweet taste and neutral colour, produced by hydrolysing (breaking down) maize or wheat. More sugars are produced during manufacture, making it sweeter than 42DE and giving less water activity and lower viscosity. This increases its preserving qualities (shelf life) and provides greater body and mouth feel, particularly in beverages.

Glucose Syrup 95DE
A transparent viscous syrup, with a sweet taste and neutral colour, produced by hydrolysing (breaking down) maize or wheat. It’s predominately used in the brewing industry as a readily available source of fermentable extract.