AGENABON Glucose Fructose Syrups
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Adjustable fructose content to balance sweetness, freeze-point and anti-crystallization
AGENABON Glucose–Fructose Syrups are liquid starch-derived sweeteners made from corn (and in selected organic variants from sugar beet). The range offers adjustable fructose content and solids to control sweetness, humectancy, anti-crystallization and freezing behavior – delivering predictable mouthfeel and processing performance across fruit preparations, confectionery and dairy.
Key benefits
- Tunable sweetness profile through targeted fructose/glucose ratios — substitute or complement sucrose without losing structure.
- Improved humectancy and reduced crystallization for longer shelf life in fruit fillings and confections.
- Freezing-point control and enhanced scoopability in frozen dairy through soluble solids and sugar composition.
- Reliable viscosity and mouthfeel in sauces, dressings and condiments to improve texture without excessive sugar.
Provide sweetness while reducing sugar crystallization, improving spreadability and helping to obtain stable texture and shelf life in fillings and syrup systems.
Act as anti-crystallizing humectants and texture modifiers that lengthen shelf life, improve chew and support controlled browning in cooked sugar systems.
Contribute to freezing-point depression, controlled sweetness and improved scoopability and mouthfeel through soluble solids and sugar balance.
Deliver humectancy and reduced crystallization while supporting the intended set and spread properties in pectin-held products.
Offer readily soluble sweetening and mouthfeel adjustment for soft drinks and fruit-based drinks while maintaining clarity and processing stability.
Support viscosity and mouthfeel, help balance sweetness and salt perception, and contribute to shelf stability in high-solids condiments.
Product range
Enhance the activity of your final product by choosing the right variant. We provide formulation guidance, sample trials and scale-up support.
| Product name | Raw material | DE Value | Claim | Fructose content in % | Application |
|---|---|---|---|---|---|
| AGENABON 20.140 | Corn | 71 | 9 |
Fruit preparations, fruit syrups, candies & confectionaries, ice cream, jams, ketchup, dressings |
|
| AGENABON 20.158 | Corn | 73 | 9 |
Fruit preparations, fruit syrups, candies & confectionaries, ice cream, jams, ketchup |
|
| AGENABON 20.142 | Corn | 75 | 19 |
Dairy desserts, ice cream, gums & jellies, fondants, cream fillings |
|
| AGENABON 20.146 | Corn | 81 | 29 |
Dairy desserts, fruit preparations, fruit syrups, jams, drinks, cream fillings |
|
| AGENABON 20.170 | Corn | 42 | Drinks, fruit preparations | ||
| AGENABON 20.171 | Corn | 55 | Drinks, fruit preparations | ||
| AGENABON 20.174 | Corn | 40 | Drinks, fruit syrups, jams, special drinks | ||
| AGENABON 20.175 | Corn | 50 | Drinks | ||
| AGENABON 20.135 | Corn and sugar beet | organic | 9 |
Fillings of chocolate products, bread, cakes, sweet products, fruit preparations, fruit juice, fruit syrup, ice cream |
|
| AGENABON 20.133 | Corn and sugar beet | organic | 30 |
Fillings of chocolate products, bread, cakes, sweet products, fruit preparations, fruit juice, fruit syrup, ice cream |
|
| AGENABON 20.138 | Sugar Beet | organic |
Fillings of chocolate products, bread, cakes, sweet products, fruit preparations, fruit juice, fruit syrup, ice cream |
Formulation insights
How the relative fructose content shapes sweetness, texture and processing behavior
Sweetness, humectancy and processing performance in glucose–fructose syrups are determined by both the relative proportions of glucose and fructose and the overall soluble solids (°Brix / DE). Fructose is sweeter and more hygroscopic than glucose: The higher the fructose content is, the sweeter and more hygroscopic the syrup becomes, improving moisture retention and suppressing crystallisation, lowering the freezing point (softer frozen texture), but increasing stickiness and thermal reactivity that can accelerate browning.
The DE/solids profile controls reducing-sugar levels and thus Maillard/browning behavior during cooking; it also determines freezing-point depression in frozen systems and water activity in high-solids products like jams and confections. Practical formulation therefore balances sweetness, anti-crystallization and processing temperature — and selects a specific AGENABON variant to match required viscosity, solids and sensory targets.
Liquid glucose syrups are available with different DE levels.
- Low DE (up to DE 30) syrups have low content of mono- and disaccharides and show a low level of sweetness. They improve texture and mouthfeel with high viscosity and help to reduce sugar.
- Standard DE glucose syrups (approx. DE 40 to 50) have a moderate sweetness, low browning tendency and can act as crystallization inhibitor.
- High DE syrups (> DE 70) show the highest level of sweetness and are important as carbohydrate/energy source in various food applications.
- Some extra high DE glucose syrups are widely used in beverage industry to provide energy or in fermentation industry as substrate - due to their rather high crystallization tendency in some cases crystalline dextrose is used as stable replacement.
Packaging options
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We offer a broad range of products and packaging solutions globally. Availability may vary by market due to local requirements. Please contact us to learn more about the options available in your region.