Louis Francois Glucose Syrup Powder 40 DE is a dehydrated glucose syrup in an easy-to-handle powder form. It adds bulk, texture control, and moisture retention with much less sweetness than table sugar, making it useful when you want structure without making a recipe too sweet. It is especially practical for dry mixes, pastry, ice cream, confectionery, glazes, and controlled-sweetness formulations.
Use
Use it as a partial or full replacement for sucrose, depending on the sweetness and texture you want. It can be blended directly into dry ingredients or dissolved into the liquid phase of a recipe.
Recommended Dosage
A practical starting point is about 4% of total recipe weight, then adjust based on the application and the level of sweetness reduction you want.
Applications / Practical Uses
- Ice cream and gelato for smoother texture, better firmness, and smaller ice crystals
- Mousses and whipped foams for improved stability
- Biscuits and baked goods when you want less sweetness without losing structure
- Confectionery and glazes for better crystallization control and mouthfeel
- Milk-based desserts where texture and shelf life matter
Observations
White, slightly hygroscopic powder with a neutral aroma, mild sweetness, and good solubility in both hot and cold applications.
Differences from Similar Products
Positioned for professional use, Louis François Glucose Syrup Powder 40 DE offers a more precise and consistent format than liquid glucose syrup for recipes where balance matters. Its dry powder form is easier to scale, cleaner to work with, and especially useful when you want tighter control over solids, texture, moisture retention, and crystallization.
Origin
Derived from food-grade wheat or maize starch, then processed through controlled enzymatic hydrolysis and spray drying.
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Inventory Last Updated: May 29, 2026
