Glucose
Glucose Syrup & Dextrose
Glucose syrup by DE value, and dextrose monohydrate and anhydrous.
01 Overview
Glucose syrup is specified by dextrose equivalent, which governs sweetness, viscosity, hygroscopicity and browning behaviour. Low-DE syrups build body and control crystallisation; high-DE syrups sweeten and brown. Choosing the DE is a formulation decision, and the wrong one shows up as a sticky or crystallised finished product.
02 Types we supply
Each entry below is a grade — a specific version of this product, made to its own recipe for a particular use. If you are not sure which one you need, tell us what you are making and we will advise.
- Glucose syrup DE 38–42
- Glucose syrup DE 43–47
- High DE glucose syrup
- Dextrose monohydrate
- Dextrose anhydrous
03 Typical specification
These figures are approximate and differ slightly between producers. The binding numbers are the ones on the certificate of analysis for your actual shipment, which we send with every quotation.
04 Applications
- Hard candy and confectionery
- Jam, jelly and preserve production
- Ice cream and frozen dessert
- Bakery fillings and glazes
- Beverage and syrup formulation
- Pharmaceutical and nutraceutical
05 Industries served
06 Packaging options
- 300 kg drums
- IBC 1250 kg
- Flexitank (20–22 MT)
- ISO tank
- 25 kg bags (dextrose)
07 Supply & export note
Liquid glucose requires temperature management in transit to prevent crystallisation and microbial growth. We specify the containment and any heating requirement against the route and the season, and state the DE on the face of every offer.