DE 38 Glucose Syrup DE 38
01Liquid syrup
The highest-viscosity grade in the range. Chosen where body, chew and crystallisation control matter more than sweetness.
- Confectionery
- Bakery
Our products
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.
Typical applications are shown as a guide. Final suitability is confirmed by our Technical Services team against your process and specification.
DE 38 Liquid syrup
The highest-viscosity grade in the range. Chosen where body, chew and crystallisation control matter more than sweetness.
DE 40 Liquid syrup
A general-purpose confectionery and bakery syrup, balancing viscosity against handling at line temperature.
DE 42 Liquid syrup
A mid-range grade used where moderate sweetness and shelf-life stability are both required of the same syrup.
DE 63 Liquid syrup
The sweetest, least viscous glucose grade, suited to applications that need sweetness and flow rather than body.
M50 Liquid syrup
A high-maltose syrup for applications where colour development and crystallisation need to stay under tight control.
Where it goes
Sweetness, crumb softness and shelf-life stability in breads, cakes and pastries.
Liquid sweetening for soft drinks and juice-based products, dosed without dissolving sugar.
Sweetening, binding and texture across processed and prepared foods.
Crystallisation control, chew and body in sugar confectionery and halawa tahinia.
Next step
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