Glucose syrup, 1 Kg – Nati Shop
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Sirop de glucoza, 1 Kg - Nati Shop
Sirop de glucoza, 1 Kg - Nati Shop
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Glucose syrup, 1 Kg

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Glucose syrup DE 37-42, food grade

Quantity: 1 Kg

Glucose syrup is a viscous liquid sugar obtained from corn starch.
It is used in confectionery preparations to sweeten and improve the texture of creams, but also to extend their shelf life.

Glucose syrup is a viscous and sweet liquid obtained by hydrolysis of starch, mainly from corn or wheat. This is a versatile ingredient widely used in the food industry, including confectionery, pastry, ice cream production and other culinary applications. Here is a detailed description of glucose syrup:

  1. Basic ingredients:

    • Starch: Glucose syrup is produced by the hydrolysis of starch, which can come from various sources, such as corn or wheat.

    • The water: It is used in the hydrolysis process to turn starch into a sweet liquid.

  2. Physical appearance:

    • Viscous liquid: Glucose syrup has a liquid, viscous and transparent consistency.

    • Color: It can vary in color from colorless to light yellow, depending on the production process and starch sources used.

  3. Taste and Flavors:

    • Sweet: Glucose syrup has a sweet taste, but is less sweet than regular sugar.

    • Neutral: Its flavor is fairly neutral, allowing it to be used in a variety of recipes without overpowering the flavors.

  4. Culinary features:

    • Sweetening and wetting agent: Glucose syrup is used to sweeten and maintain moisture in a variety of products, such as cakes, ice cream, candy, and frosting.

    • Anti-crystallization agent: It is often added to confectionery to prevent sugar crystallization and to impart uniqueness and fine texture.

    • Prevents crystallization: In ice cream production, glucose syrup is used to prevent water from crystallization, giving the ice cream a soft and smooth texture.

  5. Use:

    • Cake shop: Glucose syrup is used in the production of candy, chocolate, caramel and other confectionery products to improve texture and prevent crystallization.

    • Pastry: In pastry, it is often used in various dough recipes, creams and glazes to improve moisture and give finished products a nice texture.

  6. Packaging:

    • Bottles, barrels or boxes: Glucose syrup is available in various packages, including bottles, barrels or cans, depending on the quantity required and the specific use.
  7. Storage recommendations:

    • Storage at room temperature: Glucose syrup keeps well at room temperature and should be protected from exposure to direct sunlight and extreme temperatures.

Glucose syrup is an essential ingredient in the food industry, adding texture, moisture and preventing crystallization in a variety of products. Its correct use can improve the quality of finished products.

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