Glucose Syrup
They are syrups produced as a result of liquefaction of starch with enzymatic methods. It is used to prevent crystallization, improve the structure of the product, provide brightness to the product, reduce the high taste caused by sugar, and provide moisture balance.
Our Products
→ Low DE glucose syrups (38-42 DE)
→ High DE glucose syrups (58-62 DE)
→ High Maltose glucose syrups (40-44 DE)
Usage Areas
→ Ice cream
→ Halva
→ Jam
→ Dried fruit
→ Turkish Delight
→ Fruit preparations
→ Gum
→ Sauces
→ Confectionery industry
→ Sweets with syrup
→ Bakery products