Glucose Syrups for sweetness, texture and stable processing
Liquid starch sweeteners for smooth texture and controlled sweetness
AGRANA glucose syrups are liquid starch sweeteners available in different DE levels to match a broad range of formulation needs. Depending on the syrup type, they adjust sweetness, viscosity, mouthfeel, browning behavior, crystallization control and carbohydrate energy.
From bakery and confectionery to dairy, ice cream, beverages and nutrition systems, AGRANA glucose syrups give formulators flexible tools to balance taste, texture and processability. Low DE syrups build body and mouthfeel at lower sweetness, standard DE syrups provide moderate sweetness and crystallization control, and high DE syrups suit applications that call for sweetness and readily available carbohydrate energy.
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Flexible sweetness and texture control with consistent liquid syrup performance
AGRANA glucose syrups allow formulators to fine-tune sweetness, viscosity, mouthfeel and processing behavior across many food and beverage systems. Their DE-dependent functionality makes it possible to select the right syrup for texture building, crystallization control, browning management, energy delivery or smooth processing.
- Liquid starch sweeteners based on corn
- Available across low, standard and high DE levels for specific formulation targets
- DE-dependent control over sweetness, viscosity, mouthfeel and browning
- Support for smooth texture and body in finished products
- Suitable for confectionery, ice cream, beverages, dairy, bakery and convenience applications
- Consistent quality and scalable production backed by AGRANA starch expertise
Why formulators choose AGRANA glucose syrups
AGRANA combines starch processing expertise, application know-how and a broad liquid sweetener portfolio to help customers select the right glucose syrup for their recipe, process and finished-product target. Whether the focus is crystallization control in confectionery, body in ice cream, energy in beverages or balanced texture in dairy and bakery products, AGRANA supports development from first trials to industrial production.
Balanced sweetness, browning and tenderness for baked goods
Depending on the DE level, glucose syrups contribute to tenderness, controlled browning, moisture perception and smooth handling in fillings, toppings and baked systems.
Functions & Benefits
- Support for tenderness and eating quality
- Adjustable browning tendency depending on recipe
- Suitable for fillings, creams, glazes and sweet bakery systems
- DE selection for specific sweetness and body targets
Liquid carbohydrate sweetness for drinks and syrups
High DE glucose syrups provide sweetness, body and carbohydrate energy for liquid systems such as lemonades, syrups, special drinks, sports drinks and energy drinks.
Functions & Benefits
- Sweetness and carbohydrate energy for beverage systems
- Suitable for lemonades, syrups and special drinks
- Support for sports and energy drink formulations
- Liquid format for efficient dosing and blending
![Group of friends sharing tacos and cold drinks at an outdoor restaurant table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/699040d463e235833d292813_breverages.avif)
Crystallization control and texture for candies, fondants, gums and jellies
Glucose syrups contorl sweetness, viscosity and crystallization in candies, fondants, bonbons, gums, jellies, caramels and creams, supporting smooth texture, controlled setting and stable processing.
Funktionen & Vorteile
- Crystallization inhibition for smooth confectionery textures
- Suitable for candies, fondants, bonbons, gums and jellies
- Support for hard caramels and confectionery syrups
- Contributes to controlled setting and processing stability
![Adult offering a basket of sweets to children in Halloween costumes at the front door [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/6990382e9bd5e8cdf36a0da8_confectionery.avif)
Texture, body and process support for sauces, condiments and prepared foods
In sauces, ketchup, condiments, dressings and prepared food systems, specific syrup types build body and manage flow behavior where moderate sweetness and controlled browning are needed.
Functions & Benefits
- Body and viscosity for prepared food systems
- Suitable for ketchup, dressings and condiments
- Useful where controlled browning is needed
- DE options for specific recipe demands
Smooth sweetness and body for creams, coffee creamers and dairy-style systems
Glucose syrups provide body and smooth mouthfeel in creams, coffee creamers and related dairy-style formulations, with a liquid format that blends easily.
Functions & Benefits
- Body and mouthfeel for creams and coffee creamers
- Liquid format for easy blending
- Support for viscosity adjustment
- Choice between lower and standard DE syrup types
![Girl eating yogurt from a cup with a spoon at the kitchen table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/699039a5a892b04de92a8be9_dairy.avif)
Body, sweetness and texture control for frozen desserts
In frozen systems, glucose syrups support smooth mouthfeel and stable product quality, with low, standard or maltose-rich syrup types selected to fit the target.
Functions & Benefits
- Suitable for ice cream and frozen desserts
- Contributes to texture control and stability in frozen systems
- Low, standard or maltose-rich syrup types depending on target
- Liquid format for efficient production
![Mother and daughter laughing while sharing a pink ice cream cone on a green sofa [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/69903ac7cb7221fdb5c9f087_ice%20cream.avif)
Controlled carbohydrate functionality for sensitive nutrition applications
Carbohydrate systems for infant formula and baby food must be selected carefully to match nutritional, technological and regulatory requirements, supported by AGRANA starch sweetener know-how.
Functions & Benefits
- Carbohydrate functionality for nutrition applications
- Consistent quality from AGRANA starch processing expertise
- Selection depends on nutritional and regulatory requirements
- Selection based on product specification and application requirements
Carbohydrate energy and body for sports, clinical and adult nutrition
High DE syrups are especially relevant where readily available carbohydrate energy is part of the product concept, such as sports and energy-oriented applications.
Functions & Benefits
- Carbohydrate energy for nutrition concepts
- Support for sports and energy-oriented applications
- Fits drink, syrup and nutrition systems
- DE selection for different sweetness and energy targets
![Woman in a gym drinking a red sports drink from a bottle with her eyes closed [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/69903c889f378c81f50bada8_Lifestyle%20nutrition.avif)
Mild sweetness, body and balance for savory sauces and condiments
Selected low and standard DE syrups round taste and contribute solids to savory sauces, condiments, dressings and ketchup without dominating the flavor profile.
Functions & Benefits
- Mild sweetness for taste balancing
- Rounds taste without dominating the flavor profile
- Contributes to solids, body and flow behavior in savory systems
- Low or standard DE choice depending on the formulation
![Group of friends eating tacos and laughing together at an outdoor table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/69903acd97934ec67be96a88_savory.avif)
Explore our glucose syrups portfolio
The AGRANA glucose syrups portfolio spans the full DE range. Low DE syrups offer lower sweetness with higher viscosity and mouthfeel support; standard DE syrups deliver moderate sweetness, low browning tendency and crystallization inhibition; high DE syrups bring higher sweetness and carbohydrate energy for applications such as beverages and nutrition systems. AGRANA helps customers select the right syrup based on DE value, dry substance, sweetness target, viscosity, crystallization behavior, process conditions and finished-product quality requirements.
AGENABON Glucose Syrups
Liquid starch-saccharification syrups for texture, stability and controlled sweetness
AGRANAFERM
High-DE glucose syrup for beverages, fruit preparations and fermentation
Talk to experts who understand glucose syrup applications
AGRANA sweetener and starch experts work with customers to match glucose syrups to specific product, process and texture requirements. From crystallization control in confectionery and body in ice cream to carbohydrate energy in beverages and balanced mouthfeel in savory and dairy systems, AGRANA defines the right syrup solution for stable processing and consistent finished-product quality.
