Glucose syrup derives from wheat or corn and is obtained by hydrolysis of starch. It is a highly concentrated solution which manufacturers use mostly as a sweetener, thickener and a moisture-retaining agent. The degree of starch hydrolysis and sugar profile are expressed in the DE (dextrose equivalents) number.
Glucose syrup is an adaptable sugar product that is used in many applications. Its sweetness and viscosity properties allow it to be an important ingredient for manufacturers. Glucose syrup is considered gluten-free due to the removal of starch during its production process.
42DE glucose syrup is a highly refined syrup and concentrated solution of dextrose, maltose and higher saccharides. It is obtained by acid and/or enzyme hydrolysis of starch and it is a clear colourless viscous liquid fit for human consumption.
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