Dried glucose syrup

Ingredients

FERRER SOLUTIONS

At Ferrer Alimentacion we offer you a wide variety of Dried Glucose Syrups, each one with different properties and characteristics. We help you choose the most appropriate one for your project, with Quality Assurance and Food Safety Guarantee.

Products

Dried glucose syrup

Origin

Europe
Available in Spain and Portugal

Properties

Dried glucose syrups are obtained from the hydrolysis of starches. They are commonly named according to their DE (Dextrose Equivalent), which is above 21 (from 3 to 20 would be considered as maltodextrins).
Depending on their DE dried glucose syrups take on different properties such as viscosity, browning effect, freezing point depression, crystallization prevention, etc.
Available in different qualities (various DE, particle size, density,…), and also different origins (wheat, corn).

Applications

Biscuits, fillings, glazings, ice-creams, confectionery, drinks, special nutrition (sports, infant milks, dietary), sauces and soups, cured sausages, etc.

We help you to choose the most suitable product for your project

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