• Our glucose syrups are made from the partial enzymatic conversion of rice flour and tapioca starch yielding a sweet syrup and bland flavor.
  • These nutritive carbohydrates are highly versatile ingredients can be used in a variety of applications. The syrups are available in a DE range between 28 and 60 and yield moderate to sweet taste, provide moisture retention, binding properties, crystal growth inhibition, low browning tendency, viscosity/bodying agent, freezing point control, low osmotic pressure and film-forming properties.