About This Product

Louis Francois Glucose Powder 40DE is a dehydrated glucose syrup in a practical, easy-to-handle powder form. Made from wheat or maize starch using controlled enzymatic hydrolysis and spray drying, this white, slightly hygroscopic powder has a neutral aroma and mild sweetness.

Compared to traditional liquid glucose syrup, which is sticky and harder to dose, this powder version is clean, precise, and ideal for dry blending. It can be used as a 1:1 functional substitute for sucrose by weight — preserving the same structure and moisture content—but with much less sweetness, making it ideal for recipes where you want bulk without additional sugar.

Perfect for professional use in ice creams, pastries, foams, glazes, and low-sugar or controlled-sweetness applications.

Use:

How to Use:

• Can be used as a partial or full replacement for sucrose in your recipes

• When used to replace sucrose at the same weight, it maintains texture and water content but reduces overall sweetness — providing greater control over flavour balance.

• Add directly into your dry mix, or dissolve in the liquid phase of the preparation 

• Especially effective in ice cream, confectionery, biscuits, mousses, and milk-based desserts

Recommended Dosage:

Application:

• Ice cream and gelato – Improves firmness, slows melting, and creates a smoother texture with smaller ice crystals

• Chocolate mousse and whipped foams – Increases foam stability and structure retention

• Biscuits and baked goods – Reduces overall sweetness while maintaining crispness and moisture balance

• Confectionery and glazes – Controls crystallization and improves mouthfeel without being overly sweet

• Milk-based desserts – Extends shelf life while preserving creamy texture

Observations:

• White, slightly hygroscopic powder

• Neutral taste and odor

• Cold- and hot-soluble

• Excellent for use in dry mixes and low-moisture environments

• Clean-label, free-flowing alternative to liquid glucose syrup

Elaborations:

• Strawberry sorbet with a finer, more stable texture

• Rich ganache mousse with longer-lasting volume

• Almond biscuit with reduced sugar but full structure

• Ice cream glaze with smoother melt and less stickiness

Understanding DE (Dextrose Equivalent):

• The DE (Dextrose Equivalent) is a measure of how much starch has been broken down into sugar.

• A DE of 40 means:

  • Less sweet than dextrose or table sugar

  • More body and texture control

  • Better water retention and anti-crystallization properties

• Lower-DE glucose powders like this one are ideal when you want functional benefits without adding much sweetness.

Differences from Similar Products:

• Compared to competitor glucose powders, Louis Francois 40DE offers superior consistency, purity, and flow, ensuring excellent hydration and dispersion in both cold and hot applications.

• Some products may contain hidden starch fillers or fluctuating DE values, while Louis Francois guarantees precise formulation, making it ideal for professionals who require consistent performance.

• The powder format is cleaner and more flexible than sticky glucose syrups, giving pastry chefs and manufacturers greater control over dry matter content and formulation balance.

Origin:

Derived from food-grade wheat or maize starch, processed through controlled enzymatic hydrolysis and spray drying.

Maison Louis Francois: A Legacy of Culinary Innovation

Maison Louis Francois has supported chefs and food professionals since 1914 with technical ingredients tailored to precision and creativity. Glucose Powder 40DE carries on this tradition—offering unmatched stability, texture control, and versatility for the modern kitchen or lab.