Hydrolysis of starch polymers leads to the creation of soluble glucose syrups with increased sweetness, increased osmolarity and reduced viscosity. At low hydrolysis ratio, these glucose syrups are soft and viscous and tend to retrograde. This necessitates the use of drying operations such as spray drying to ensure the stability of such hydrolysis products. Since the syrup is extracted from corn, it is gluten-free. These carbohydrate powders have a slightly sweet taste and are used as sweeteners, nutritional components or texturing agents. Dry glucose syrups offer a wide range of carbohydrates, particle size distribution (regular and granular) and density with excellent compaction, flowability and dissolution properties. These powders meet the needs of clinical and infant nutrition. Dried glucose syrups are classified by DE (dextrose equivalent) and have a DE ≥ 20. The relative sweetening power is about 30% compared to sucrose. This product has a special physical structure that provides free-flowing properties and faster dissolution. It is often combined with other sweeteners, especially maltodextrin.
In various forms of oral dosage in both medicinal and food applications including swallowable tablets,
Mixes, granules, premixes and confectionery industries, ice cream, beverage and syrup industry, bakery industry, snacks, various
Mayonnaises, barbecue ketchup, fruit products, dairy desserts and beverage industry
- white color
- Gluten free
- Slightly sweet taste
- Neutral flavor
- DE ≥ 20
- Dissolution, easy playback and excellent streaming
- low sweetness
- Osmolality control
- Energy property
- Excellent transparency after dissolution
- Improve texture crispness in cakes, muffins and cookies
- High dissolution speed in aqueous solutions
- Powder use for dry mixes and solutions
- Neutral carrier for all kinds of powders, especially in spray dryers
- Conserving water and improving shelf life in ice cream preparation
- Energy supply / source of nutritious saccharides (4 kcal/g)
- Enhancement of non-enzymatic (Millard) browning reactions in the presence of proteins
- Increasing shelf life of cooked products due to prevention of microbial spoilage
- Preventing recrystallization of sugars and making sugars more flexible and elastic
- Due to having a specific carbohydrate spectrum, it is used to reduce sweetness and improve sensation.
- Keep in a dry, cool, clean environment and at room temperature.
- Up to 60 months after production if properly stored in a cool and dry place
(Maximum humidity 70%).
|Soluble in water
|DE ≥ 20
|81 – 83
|7 – 4
|Sulphated ash (percentage)