AGENABON Glucose Syrups Solids
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Dried starch saccharification range designed for reducing sweetness
AGENABON Glucose Syrups Solids are spray-dried corn-based starches which are used as carriers for fruit powder, spices and flavorings with no influence on taste and color of the final product. Those dried saccharification products will support reducing sweetness in contrast to other sweeteners such as sucrose and will at the same time enhance mouthfeel, texture and sweetness profile.
In addition, they will contribute to tenderness in cookies, cakes and muffins and will support browning or will enable to adjust the browning tendency. Additionally, their use can be of importance to avoid microbiological spoilage.
Key benefits
- Sweetness control and blending flexibility. DE-profile and carbohydrate composition allow reduction or replacement of sucrose while tuning relative sweetness.
- Improved process and sensory performance. Powders increase freezing point, enhance elasticity in frozen systems and support mouth-feel in beverages.
- Crystallization and moisture management. Glucose syrup solids act as crystallisation inhibitors and provide stable dry-mix performance.
- Versatile handling and dosage. Free-flowing, water-soluble powders suit dry mixes and solution dosing; grades with low hygroscopicity enable easier storage and blending
Reduces sweetness, raises freezing point and improves elasticity and scoopability for better texture and yield.
Adds body and improves consistency and mouth-feel without excessive sweetness.
Acts as a blending component and anti-crystallising agent; supports soft-centre and coating concepts.
Improves solubility and mouth-feel in powder and liquid creamer systems; helps adjust sweetness and solids content.
Supports emulsion stability, succulence and controlled maturation when used with salts or starches.
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
Glucose syrup solids are spray-dried saccharification products whose carbohydrate profile ranges from mixed saccharids to mostly glucose. Choose the grade by desired sweetness, solubility and functional effect: mixed-saccharid grades reduce perceived sweetness and improve mouthfeel, while glucose-rich grades provide higher sweetness (relative sweetness ≈70 vs sucrose) and excellent solubility.
Grades differ in hygroscopicity and flow (dust-free, free-flowing, anti-caking options) - these properties matter for storage, dosing and dry-mix performance. Functionally they act as flavour carriers, limit sucrose crystallisation in coatings, increase freezing point and elasticity in ice-cream, improve emulsions in meat products and reduce syneresis in sauces when combined with starch.
- 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.