Glucose Syrup

Liquid glucose syrups are available with different DE levels. Low DE (up to DE 30) syrups have a low content of mono and disaccharides and impart a low level of sweetness. They improve texture and mouthfeel with high viscosity and help to reduce sugar. Standard DE glucose syrups (approx. DE 40) have a moderate sweetness, low browning tendency, and can act as a crystallization inhibitor. High DE organic syrups (> DE 70) offer the highest level of sweetness and are important as a carbohydrate/energy source in various food applications.

  • Wheat

    Wheat-based Organic Liquid Glucose Syrup DE 40

    The wheat-based organic liquid glucose syrup of DE 40 finds its main application in soft & hard caramels, gums & jellies, creams, candies as well as ketchup and other sweet applications.

  • Wheat

    Wheat-based Organic Liquid Glucose Syrup DE 70

    The wheat-based organic liquid glucose syrup of DE 70 finds its main application in soft & hard caramels, gums & jellies, creams, candies as well as ketchup and other sweet applications.

  • Corn

    AGENABON Organic F30 Glucose and Invert Sugar Syrup

    Organic corn-based liquid glucose-syrups are available with a DE 40 – representing the perfect ingredient for natural food colouring applications. DE of 70 is applied mainly in confectionary, ice cream, spreads and cereals. DE of 97, with the highest level of sweetness, acts as a fermentation substrate and is mainly applied in syrups and liqueurs.

  • Corn

    AGENABON Organic DE 40 Glucose Syrup

    Organic corn-based liquid glucose-syrups are available with a DE 40 – representing the perfect ingredient for natural food colouring applications. DE of 70 is applied mainly in confectionary, ice cream, spreads and cereals. DE of 97, with the highest level of sweetness, acts as a fermentation substrate and is mainly applied in syrups and liqueurs.

  • Corn

    AGENABON Organic DE 70 Glucose Syrup

    Organic corn-based liquid glucose-syrups are available with a DE 40 – representing the perfect ingredient for natural food colouring applications. DE of 70 is applied mainly in confectionary, ice cream, spreads and cereals. DE of 97, with the highest level of sweetness, acts as a fermentation substrate and is mainly applied in syrups and liqueurs.

Scroll to Top