Roquette® Glucose Syrups are obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and hygroscopicity properties. These products are used as sweeteners, texturizing agents, spray-drying carriers, anti-crystallizing agents, binding agents. Glucose Syrups are particularly used in confectionery, jams and tinned fruits, ice cream and sorbets, dairy desserts, pastry, biscuits, beverages, breakfast cereals, ketchup and sauces.
Roquette is a leading producer of starch ingredients used in the Food, Beverage, and Nutrition industry. With an array of wheat, corn, potato, and pea starches and starch derivatives, its lineup of high quality ingredients deliver solutions for various product needs such as acidity regulation, anticrystallisation, binding, calorie and fat reduction, colouring, emulsification, and fibre enrichment.
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