Organic Glucose Syrup, relative to other organic sweeteners, offers many benefits in a range of applications. In baked goods, organic glucose syrup lends optimal browning and increased moisture retention. Used in chewy candies, organic glucose syrup contributes to longer shelf life and less hygroscopicity.
In ice cream and frozen desserts, organic glucose syrup helps achieve the desired degree of sweetness, freezing point depression, and texture.
APPLICATIONS
• Baked Goods
• Bars and Snacks
• Cakes
• Chewy Candies
• Coffee Whiteners
• Cookies
• Fruit Preparations
• Hard Candies
• Ice Cream & Frozen Desserts
• Jams
• Condiments
• Sauces
• Dressings
FUNCTIONAL PROPERTIES OF ORGANIC GLUCOSE SYRUPS
All functional properties of organic glucose syrups result from their composition. Sweetness, viscosity, boiling point, freezing point and osmotic pressure are all directly influenced by the molecular character of the syrup. Other properties such as solubility, water activity (Aw) and inhibition to crystallization have a high impact on the shelf life properties of foods and beverages.
Of course, because many factors influence these properties including specific synergies, temperature and acidity, a syrup’s functionality depends on more than the mere sum of the functional properties of its constituents.
VERSATILE SWEETENER:
Organic glucose syrup is clear, colorless and clean-tasting; it allows food producers to manage viscosity, body, mouthfeel, freezing point, texture and sweetness. Glucose syrup can be used to create a clear and vibrant appearance in many products.
Used in hard candies, it creates a transparent glass. In bars it contributes desired humectancy and provides needed shelf stability.
Spray-dried glucose syrups are ideal sources of carbohydrates in a wide range of food applications and can dissolve up to 30% solids in water (at room temperature). They contribute significantly to viscosity when used at high levels. |
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