Sirop de Glucose D.E.60 is a high-hydrolysis glucose syrup with a dextrose equivalent of 60, offering greater sweetness, increased fluidity, and a stronger functional impact than lower-DE syrups. It is the preferred choice when maximum anti-crystallisation power, pronounced moisture retention, and a significant freezing point depression are required.
With a sweetness level approaching 80% that of sucrose and a more fluid consistency than D.E.40, it incorporates effortlessly into cold and warm preparations alike. Its higher reducing sugar content makes it particularly effective in ice cream and sorbet formulations, where a soft, scoopable texture at low temperatures is essential.
• Dextrose Equivalent: D.E. 60 — higher sweetness and stronger functional performance than D.E.40• Superior anti-crystallisation: ideal for high-sugar confections and soft caramels• Strong freezing point depression: produces exceptionally smooth, soft-scoop ice creams and sorbets• High humectancy: retains moisture effectively, extending shelf life of soft confections• More fluid consistency — easier to incorporate without warming• Sweetness: approx. 75–80% that of sucrose• Applications: ice cream, sorbet, caramel, toffee, nougat, pâte de fruit, glazes, confectionery• Format: 1 kg professional box
