Glucose Déshydraté D.E.40 is a dehydrated glucose syrup in powder form, with a dextrose equivalent (DE) of 40 — making it one of the most versatile sweetening and texturising agents used in professional pastry-making, ice cream production, and confectionery.
The DE 40 index indicates a moderate degree of hydrolysis, placing this glucose precisely between low-DE maltodextrins (bulking, low sweetness) and high-DE glucose syrups (high sweetness, high hygroscopicity). At DE 40, it offers a balanced profile: moderate sweetness, excellent anti-crystallisation properties, improved body and texture, and outstanding moisture-retaining capacity — keeping preparations soft and fresh for longer.
In powder form, it is far easier to weigh, store, and incorporate than liquid glucose, with no sticky mess and a significantly longer shelf life. The 1 kg box format is ideal for professional kitchens and artisan workshops.
• Form: free-flowing powder — easier to use than liquid glucose• Dextrose Equivalent: D.E. 40 — moderate sweetness, balanced functionality• Anti-crystallisation agent: prevents sugar crystallisation in candies, caramels, and ganaches• Moisture retention: keeps ice creams, sorbets, and soft confections supple over time• Freezing point depression: lowers freezing point in ice creams for a smoother, creamier scoop• Improves texture and body in ganaches, caramels, marshmallows, and nougats• Sweetness level: approx. 60% that of sucrose — allows fine-tuned sweetness control• Applications: ice cream, sorbet, caramel, ganache, nougat, marshmallow, pâte de fruit, glazes• Format: 1 kg professional box — easy to store, precise to dose
