Premium European Glucose Syrup
Non-GMO, Gluten Free & Kosher Certified
Why do we use glucose syrup? It adds extra moisture and softness to pastry and dessert items like cakes and gummy-type candies. Plus, glucose syrup from Europe is a non-GMO product, making it a great substitute for corn syrup produced in the United States that doesn’t meet these qualifications. Glucose syrup can provide sweetness and enhance flavors. It is a key ingredient in confectionary products, beer, soft drinks, ice cream, candy, and even the edible cannabis industry.
Glucose syrup is a clear, colorless, viscous syrup containing dextrose, maltose and higher sugars. Due to the relatively low dextrose content together with a large percentage of higher sugars, 42 DE syrups are totally stable under normal conditions and will not crystallize. The syrup will give body and viscosity to a product, making it an essential ingredient for the confectioner to control sucrose crystallization.
Allez Belgian Glucose Syrup
7-Kilo / 15.4-Pound Tub with Handle
Glucose syrup is found in confectionery, beverages, bakeries, sauces, and pharmaceuticals. Why did it become so popular nowadays as a substitution of sugar? First of all, the syrup’s viscosity adds volume to the sweets, helping them become sweeter, chewier, and stickier. The use of glucose syrup in beverages is the next most popular application. As a concentrated source of sugars, glucose syrup adds vital sweetness and flavor to juices, fizzy pop, and sports drinks.
Glucose syrup is added to packaged baked goods, as well as jams and sauces, to prevent crystallization and to help preserve the product. Similarly, it is added to pharmaceutical products to protect their shelf life, usually for a period of up to 12 months.
Furthermore, it is important to note that despite being manufactured from wheat or maize, glucose syrup is considered gluten-free because the process of hydrolysis removes gluten from the solution. Thus, glucose syrup can be included in gluten-free diets. In the EU, with its grain-based agriculture, glucose syrup is derived from wheat; EU starch manufacturers source their products exclusively from conventional (non-GMO) crops.
Glucose syrup is a sugar made from the hydrolysis (breaking down) of starch. During manufacturing various processes are used to break down the starch, to varying degrees, to obtain a wide range of glucose syrups, all offering different useful properties. These syrups contain both free glucose (dextrose) and glucose chains of varying lengths.
Above all, they are prized for their culinary properties. Depending on their individual characteristics, glucose syrups can provide texture, volume, taste, glossiness, improved stability and a longer shelf-life for the products to which it is added.
Combined with other sugars, they can provide a range of benefits. For instance, in a cake, glucose syrup can be added for a more luxurious texture, whilst white sugar adds sweetness. Moreover, glucose syrups prevent biscuits from drying out, keep cakes soft, prevent sugar from crystallizing in sweets and jam and prevent water crystallization in ice creams.