SCIROPPO DI GLUCOSIO

Nutrytex distributes and sells dehydrated glucose syrup throughout the country for all industrial applications related to the food & beverage sector

What the glucose syrup is

Glucose syrup is obtained, at an industrial level, through enzymatic hydrolysis of starch derived from corn; it is then dehydrated and then reduced to powder, the format in which it is marketed.

Glucose syrup

Nutrytex distributes dehydrated glucose syrup in powder form, supplying it to companies in the food & beverage sector for a wide range of industrial applications in two versions with different Dextrose Equivalence values: DE 20 and DE 30.

The properties of glucose syrup

Glucose syrup is an important product in the distribution of functional food ingredients due to its several properties:

It is a sweetener equivalent to sucrose

It lowers the freezing point of the products in which it is included

It acts as a humectant, preserving the softness of foods

It does not crystallize, and prevents sucrose and lactose from crystallizing at low temperatures

It is a thickening agent

It gives shine to products

The sectors of application of glucose syrup

As a functional ingredient, the distribution of glucose syrup is required in different sectors.

• In the bakery sector, it is used as an ingredient in the preparation of ready-made semi-finished powder products, which will then be used by food companies;

• In the confectionery sector, it is used in the production of hard candies (hard boiled candy) because, unlike sucrose, it allows to obtain a very hard consistency of finished product;

• In the dairy sector, glucose syrup is used with a technological function in the production of ice cream, of which it improves the level of softness by lowering the freezing point;

• In the beverage sector, it is used as a sweetener as an alternative to sucrose: the two products have a similar sweetening power, but glucose syrup transmits a different sensation of consistency compared to sucrose.

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