Dried Glucose Syrup in Confectionery: Functions, DE 30 vs. DE 38 and Tips

Dried glucose syrup is one of the most versatile ingredients in confectionery. It controls sweetness, prevents sugar from crystallising and gives sweets the right texture. Because it is a dry, free-flowing powder, it is also easy to dose and to store. This guide explains how dried glucose syrup works in confectionery, how to choose between DE 30 and DE 38 and what to consider when you replace liquid glucose syrup with the dried form.

What is dried glucose syrup?

Dried glucose syrup, also called glucose syrup powder or glucose syrup solids, is made from starch by partial hydrolysis, purification and spray drying. Its DE value (dextrose equivalent) describes how far the starch has been broken down. Dried glucose syrup starts at DE 20, which places it between maltodextrin and dextrose.

Functions of dried glucose syrup in confectionery

• Prevents crystallisation: in hard candies and fondants, it stops sucrose from forming crystals and keeps the product clear and smooth.
• Controls sweetness: it is less sweet than sucrose, so recipes can be balanced without becoming too sweet.
• Adds body and chewiness: in toffees, caramels and chewy sweets, it gives texture and structure.
• Binds ingredients: in cereal bars and coatings, it helps hold particles together.
• Supports browning: it takes part in the Maillard reaction and contributes to colour and flavour in caramel products.

DE 30 or DE 38: which grade fits?

As a rule of thumb, a higher DE value means more sweetness, more browning and more moisture uptake. A lower DE value gives more body and a product that stays less sticky.

Dried or liquid glucose syrup?

Many confectioners use liquid glucose syrup. The dried form offers several practical advantages:

• It can be added directly to dry blends and premixes.
• There is no extra water to evaporate in the process.
• Bags are easy to store, handle and dose by weight.
• It has a long shelf life when stored dry.

When you switch from liquid to dried glucose syrup, calculate the recipe on a dry-matter basis and run test batches to adjust cooking time and texture.

Tips for formulation and storage

• Choose the DE value according to the desired sweetness, texture and colour.
• Combine dried glucose syrup with maltodextrin if you need more body with less sweetness.
• Store bags closed in a cool, dry place, because the powder absorbs moisture.
• Ask for the specification and CoA before the first order and test a sample in your own process.

FAQ

Can dried glucose syrup replace liquid glucose syrup one to one?

Not by weight. Liquid glucose syrup contains water, so the recipe must be calculated on a dry-matter basis. Test batches help to fine-tune the result.

Which quality does biolla chemicals supply?

We supply dried glucose syrup DE 30 and DE 38 from corn starch, in Ph. Eur. quality, halal and kosher certified, in 25 kg bags.

How fast can you deliver?

Dried glucose syrup is delivered within approx. 2 weeks from Hamburg to customers across Europe.

Dried glucose syrup from biolla chemicals

biolla chemicals supplies dried glucose syrup DE 30 and DE 38 (glucose syrup powder) to confectionery, food and pharma manufacturers across Europe. Specification, CoA, SDS and samples are available on request.

See all details on our product page: Dried Glucose Syrup DE 30 / DE 38

Related articles:

• Maltodextrin vs. Dextrose: 5 Key Differences for Food Manufacturers
• Understanding the DE Value – How to Choose the Right Maltodextrin

Request a quote, specification or sample:

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• Email: info@biolla.de
• Phone: +49 40 67 555 155