Glucose syrup is a high-quality carbohydrate product obtained through enzymatic hydrolysis of starch. It has a pleasant sweet taste and is used as a sweetener, texture stabilizer, and anti-crystallization agent. It is ideal for making caramel, marmalade, ice cream, baked goods, and soft drinks.
Glucose syrup
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(complies with DSTU and the manufacturer’s technical specifications)
- Type: liquid carbohydrate product
- Color: light yellow or transparent
- Consistency: viscous liquid
- Dry matter content: 75–80%
- Glucose content: depends on the type of syrup (e.g., 30–42%)
Applications: food industry, confectionery, bakery products, beverages