FOOD INGREDIENT - GLUCOSE SYRUP (75% - 82% - 86%)

General introduction

Overview of the food ingredient glucose syrup (malt syrup)

Glucose syrup is a syrup made by hydrolyzing starch. It is regarded as a sugar and is used as a source of starch-derived sweetness, for example in the United States.

It is made from cassava and wheat, or less often from wheat and rice starch.

There are two kinds of glucose syrup.

• Confectionery syrup: processed by acid hydrolysis and continuous conversion. This glucose syrup contains about 19% glucose, 14% maltose, 11% maltotriose and 56% other carbohydrates.
• High-maltose glucose syrup: made using the enzyme amylase and containing 82-86% maltose. It is not as sweet as table sugar, but it is very good at keeping food dry.

Uses of glucose syrup

• A liquid sweetener that is well tolerated. It is often used in commercial canned foods and baked goods, and in brewing beer.
• Used in sweet foods, baked goods, biscuits and cakes, or as a sweetener in homemade iced tea or lemonade.

Contact

Vinh Nam Anh Co., Ltd
Address: No. 18 - 24, D3 Street, Hiep Thanh Urban Area, Hiep Thanh Ward, District 12, Ho Chi Minh City
Phone / Zalo: 0919.122123 (Hong) - 0916.348319 (Hotline)
Email: sales-admin@vinhnamanh.com.vn
Website: vinhnamanh.com.vn