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Sweetener

GLUCOSE PRODUCTS

This syrup is made from the hydrolysis process of starch. Expected appearances are clear, white to light yellow viscous syrup contain varying amounts of glucose, maltose and other higher oligosaccharides.
Glucose syrups are particularly used in various industries including but not limited to confectionery, jams and tinned fruits, ice cream and sorbets, dairy desserts, pastry, biscuits, candies, beverages, breakfast cereals, ketchup and sauces, non-dairy creamers.

Benefits of Glucose Based Products

15

Application

Non Dairy Creamer

AS FILLER AGENT

In non-dairy creamer, glucose syrup functions as nutrient or carbohydrate source, as filler and also neutralizes “fat taste” in the creamer.

 18

Application

Soybean Ketchup

AS CARAMELIZATION AGENT

Higher DE gives higher caramelization effect due to higher simple sugar (DP1 and DP2) contents.

16

Application

Non Dairy Creamer

AS NUTRITIVE AGENT

Glucose syrup has nutritive value of 4kcal/ gram. It is not applicable in diabetic-dietetic usage.

conveniory

Applications
Fruit Jams, biscuit, and chewy candy

AS THICKENER AND BODYING AGENT

Applications Fruit Jams, biscuit, and chewy candy

14

Applications
Candy (hard, soft and jelly candy), Biscuit, Ice cream

AS ANTI CRYSTAL AGENT

To avoid crystallization of sugar, which causes ‘very sharp’ sandy effect in mouth cavity.

To reduce sweetness level of sugar

To give transparency appearance (in candy application)

To give hard-yet-bitable body (in candy application)

To reduce browning effect due to Maillard reaction between sugar and protein (in biscuit application)

To reduce brittleness (in biscuit application)

17

Application

Beer

AS ADJUNCT IN BREWERY FERMENTATION PROCESS

Fermentable agents in glucose syrup (mainly) are DP1, DP2, DP3. The higher oligosaccharide content also serves to improve mouth feel and flavor.

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