AGENABON Glucose Syrups
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Liquid starch-saccharification syrups for texture, stability and controlled sweetness
AGENABON Glucose Syrups are liquid starch-saccharification sweeteners based on industrial starch (primarily corn). They provide controlled sweetness, viscosity and anti-crystallization performance that support texture, mouth-feel and processing reliability across ice cream, confectionery, beverages, liqueurs and savory dressings.
Key benefits
- Controlled sweetness and balanced sugar profile for tailored flavour without excess sugar perception.
- Freezing-point depression and improved elasticity — supports scoopability and overrun stability in ice cream.
- High viscosity and humectancy to improve consistency, mouth-feel and shelf stability in candies.
- Anti-crystallisation and smooth texture in fondants and cream fillings; also supports browning in baked or caramelised confectionery.
Adds controlled sweetness, lowers freezing point and improves elasticity so finished products retain scoopability and a pleasing mouthfeel.
Prevents excessive sugar crystallisation, producing a smooth surface and creamy texture in fondant fillings and coatings.
Balances sweetness, controls viscosity and prevents crystallisation by improving bite, stability and shelf life of hard and soft confections.
Delivers sweetness and body with predictable viscosity in soft drinks, lemonades, syrups, sport & energy drinks. Formulations can exploit higher dextrose fractions for perceived sweetness or lower-sweetness profiles where desired.
Contributes mouth-feel and body while allowing controlled sweetness, improving product balance and pourability.
Provides viscosity and stabilisation with moderate sweetness to enhance texture and cling without promoting crystallisation.
Product range
Enhance the activity of your final product by choosing the right variant. We provide formulation guidance, sample trials and scale-up support.
Formulation insights
From saccharification to function — why sweetness profile matters
Glucose syrups are produced by enzymatic saccharification of starch; the resulting carbohydrate spectrum (glucose, maltose, oligosaccharides) determines sweetness, viscosity and functional behaviour. Higher dextrose (glucose) content increases sweetness and reduces the tendency to form large crystals, while maltose and higher saccharides raise viscosity and humectancy. These properties explain why the same syrup family can be used to depress freezing point in ice cream, prevent crystallisation in fondants and provide body and cling in ketchup and dressings. Selecting a specific AGENABON variant allows formulators to tune sweetness, processing temperature and textural outcome without introducing extraneous solids or alternative sweeteners.
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.