About This Product
Louis Francois Glucose Syrup is produced by breaking down starches from wheat or corn into simpler sugars, primarily glucose, through a process called hydrolysis. This involves using enzymes or acids to convert the large starch molecules into smaller glucose molecules. The resulting syrup is then filtered and purified to eliminate impurities.
In food manufacturing, glucose syrup is highly valued for its functional properties. It prevents sugar crystallization, improves texture and mouthfeel, enhances moisture retention, and serves as a bulking agent. These qualities make it a common ingredient in products such as candies, desserts, baked goods, ice creams, beverages, and various processed foods.
Compared to pure glucose, glucose syrup is less sweet. This is due to the presence of other sugars, like maltose and higher polysaccharides, which are not as sweet as glucose itself.
Glucose syrup with a lower DE (dextrose equivalent), such as DE 40, signifies that only 40% of the starch has been broken down, resulting in a mixture of glucose, maltose, and higher polysaccharides.
DE values are used to categorize glucose syrups based on their sweetness and functional characteristics. Syrups with higher DE values are sweeter and exhibit greater viscosity (thickness), whereas those with lower DE values are less sweet and more resistant to crystallization.
Properties of Louis Francois Glucose Syrup:
- Strong anti granulating power
- Relatively high viscosity
- Good binding power
- Light hygroscopicity
- Light sweet taste
- Reduction of saccharose’s granulation risks
- Sweet taste modulation
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Observations: Clear syrup, Without color or slightly yellow. Typical odour and flavour.
Elaborations: Candies and Chocolate Candies, Baking and Cooking, Coating and Topping, Cereal Bars, Aroma Support
Origin: Wheat / Corn. Purified watery solution, concentrated in nutritives saccharides, obtained with starch hydrolisis
Chemical Status: An equivalent dextrose near 40, resulting of a light hydrolysis
Ingredients: Glucose Syrup, Anti-foam agent (10 – 20 ppm)
Suitable for halal, vegetarians, vegans. Certified Kosher.
Packed in France
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A pioneer in the field of texturising agents, emulsifiers, preservatives and food ingredients, Maison Louis Francois makes and sells a wide range of high-quality products for the catering, pastry, bakery, chocolate, confectionery and ice cream industries worldwide.
With a production site and laboratory in the Paris region, Maison Louis Francois has been perpetuating its passion for over a century, passing on its innovations, creations and 100% French expertise.
