AGRANAFERM
High-DE glucose syrup for beverages, fruit preparations and fermentation
AGRANAFERM is a high-DE glucose syrup developed for liquid applications. In addition to its role as a sweetener, it can also serve as a source of fermentable sugars, supporting fermentation processes by providing easily accessible energy for microorganisms. The syrup offers a concentrated and consistent sugar composition, while its liquid form allows straightforward dosing and integration into production.
Key benefits
- Controlled sweetness and balanced sugar profile for tailored flavour without excess sugar perception.
- Efficient integration into liquid processing
- Supports fermentation and product functionality
As a liquid syrup, it can be easily handled, dosed and blended into production systems. This simplifies processing steps and supports smooth, scalable manufacturing without additional dissolution or preparation.
For syrup applications, AGRANAFERM remains easy to dose, blend and standardise across batches, whether for direct consumption or use as an intermediate in downstream beverage preparation.
Contributes mouth-feel and body while allowing controlled sweetness, improving product balance and pourability.
In fruit preparations, AGRANAFERM serves as a liquid sweetening component where fruit character, consistency and processing behaviour must be balanced carefully.
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 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
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.