Glucose syrups - Import export

"D-glucose Glucose is a naturally occurring chemical compound. This glucose powder is also called D-glucose. D-glucose is also called dextrose. D-glucose is a monosaccharide (simple sugar), a subcategory of carbohydrates. It is an important source of energy. Glucose is made by plants and most algae through photosynthesis (conversion of light into carbohydrates). Dextrose Equivalent (DE) The DE number of the glucose says something about the binding and sweetening power of the glucose and depends on the degree to which hydrolysis is applied. Starch is converted into Glucose by hydrolysis. On a scale of 0 - 100, 0 is pure starch and 100 is pure glucose. The lower the number, the higher the binding power of the product. The higher the number, the higher the sweetening power. Use Glucose powder DE 29 is dehydrated glucose syrup. It prevents recrystallization of sugar in candy. It also gives elasticity to a product and keeps sweet preparations such as…"

"What is Maltodextrin? Maltodextrin is a polysaccharide (carbohydrate) that has the unique ability to bind fats and oils. It is used to improve the texture of food and drinks. Maltodextrin is also used as a powdered dietary supplement by athletes. DE-qualification Maltodextrins are classified according to their Dextrose Equivalent (DE) and can have a DE value between 3 and 20. The higher the DE value, the shorter the glucose chains and thus the sweeter the maltodextrin. Maltodextrins with a DE value up to and including 10 are considered to be non-sweet. Above the DE value of 20 it is so sweet that it may no longer be called maltodextrin. Then it is called glucose syrup. Maltodextrin DE-10 of Tapioca starch This maltodextrin is made from Tapioca starch. The starch is hydrolyzed with natural enzymes (GMO free) and then dried by a spray process. The powder is white, has a neutral taste and can in diluted form improve the viscosity of products."