Sirop de Glucose D.E.40 is a thick, viscous glucose syrup with a dextrose equivalent of 40 — the professional standard for pastry-making, confectionery, and ice cream production. Its moderate DE index delivers the ideal balance between sweetness, body, and functional performance.
At DE 40, this syrup excels as an anti-crystallisation agent, moisture retainer, and texture enhancer. It keeps caramels supple, ganaches smooth, and ice creams scoopable — while extending the shelf life and freshness of finished products. Its lower sweetness compared to sucrose (approx. 60%) allows precise control over sugar levels without sacrificing texture or stability.
• Dextrose Equivalent: D.E. 40 — balanced sweetness and functionality• Anti-crystallisation: prevents graining in caramels, candies, and ganaches• Freezing point depression: delivers a smoother, creamier texture in ice creams and sorbets• Moisture retention: keeps soft confections supple and fresh for longer• Sweetness: approx. 60% that of sucrose — allows fine-tuned sweetness control• Applications: caramel, ganache, nougat, pâte de fruit, ice cream, sorbet, glaze• Format: 1 kg professional box
