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Glucose

A graded family of glucose syrups produced by enzymatic hydrolysis of corn starch. Grades are designated by dextrose equivalent, so you can match sweetness, viscosity and browning behaviour to the process rather than reformulating around a single syrup.

5 grades

Typical applications are shown as a guide. Final suitability is confirmed by our Technical Services team against your process and specification.

Glucose Syrup DE 38 — MEFSCO DE 38

Glucose Syrup DE 38

01

Liquid syrup

The highest-viscosity grade in the range. Chosen where body, chew and crystallisation control matter more than sweetness.

  • Confectionery
  • Bakery
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Glucose Syrup DE 40 — MEFSCO DE 40

Glucose Syrup DE 40

02

Liquid syrup

A general-purpose confectionery and bakery syrup, balancing viscosity against handling at line temperature.

  • Confectionery
  • Bakery
  • Halawa tahinia
Request data sheet
Glucose Syrup DE 42 — MEFSCO DE 42

Glucose Syrup DE 42

03

Liquid syrup

A mid-range grade used where moderate sweetness and shelf-life stability are both required of the same syrup.

  • Confectionery
  • Bakery
  • Convenience
  • Halawa tahinia
Request data sheet
Glucose Syrup DE 63 — MEFSCO DE 63

Glucose Syrup DE 63

04

Liquid syrup

The sweetest, least viscous glucose grade, suited to applications that need sweetness and flow rather than body.

  • Beverage
  • Confectionery
  • Dairy desserts & drinks
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Maltose Syrup M50 — MEFSCO M50

Maltose Syrup M50

05

Liquid syrup

A high-maltose syrup for applications where colour development and crystallisation need to stay under tight control.

  • Confectionery
  • Bakery
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Where it goes

Food applications served by this range

  • Bakery

    Bakery

    Sweetness, crumb softness and shelf-life stability in breads, cakes and pastries.

  • Beverage

    Beverage

    Liquid sweetening for soft drinks and juice-based products, dosed without dissolving sugar.

  • Convenience

    Convenience

    Sweetening, binding and texture across processed and prepared foods.

  • Confectionery

    Confectionery

    Crystallisation control, chew and body in sugar confectionery and halawa tahinia.

Next step

Need the spec for a glucose grade?

Send us the grade, the application and your volume. We will come back with the controlled data sheet, packaging options and a sample where it helps.

Or call +966 11 261 2222 · info@mefsco.com