Glucose syrups

They are syrups produced by liquefying starch with enzymatic method. It is used to prevent crystallization, to improve the structure of the product, to provide shine to the product, to reduce the high taste coming from sugar, to provide moisture balance.

Our Products

• Low DE glucose syrups (38-42 DE)
• High DE glucose syrups (58-62 DE)
• High Maltose glucose syrups (40-44 DE)

Usage Areas

• Ice cream
• Halva
• Jam
• Dried fruit
• Turkish Delight
• Fruit preparations
• Gum
• Sauces
• Confectionery industry
• Sweets with syrup
• Bakery products