It is a low sweetness sugar. Used as an ingredient it increases the firmness, elasticity and sheen of the product. It is commonly used in confectionery to prepare pastry bases, candies, fondants, gummy candies, ice cream and so on. Glucose syrup helps to control the product’s moisture and increases its viscosity and plasticity. 

Clear, pure liquid food sugar extracted from food corn starch using enzymatic analysis processes and used in food and pharmaceutical industries Glucose syrup (38DE, 42DE, 63DE)Uses: Bakery industry - marshmallows - soft drinks - jams (50% sugar substitute) - soft sweets.Functions: This product is characterized by its sweet taste and low viscosity, which makes it flexible to the product and it resists sugar crystallization in addition to being a good moisturizer.Specifications G6381FDextrose Equivalent (DE)58-63 Dry Substance (Brix @ 20 C)80-82 Viscosity @ 50 C2500Other DerivativesGlucose Syrup for Hard ConfectioneryUses: Hard Confectionery (Drops, Lollipops)Functions: The medium sweetness of this product enhances the taste of fruit flavors and its medium viscosity makes it the ideal choice for this industrySpecifications G3883N Dextrose Equivalent (DE)37-39 Dry Substance (Brix @ 20 C)80-82 Viscosity @ 50 C13000