Liquid Glucose Syrup
Dry Solids: ≥75%
DE Value: 28-63 (multiple grades)
pH: 4.5-5.5
Sulfated Ash: ≤0.3%
SO₂: ≤10 ppm
Package: 250kg drum / 1200kg IBC / ISO tank truck
Liquid Glucose Syrup – Industrial-Grade Sweetener & Functional Ingredient for Food Manufacturing
Since 2012, EverStar Group has been supplying premium Liquid Glucose Syrup directly from our own large-scale corn wet milling facility. With over 13 years of manufacturing expertise, we maintain a 5,000+ ton on-site inventory to guarantee batch-to-batch consistency and year-round stable supply. Our glucose syrup features a wide DE range (28-63), dry solids ≥75%, and strict pH control (4.5-5.5), making it an essential crystallization inhibitor, humectant, and fermentation feedstock for confectionery, bakery, frozen desserts, and biotechnology industries. Backed by EU REACH compliance, in-house R&D lab, and 99.5% on-time delivery to 50+ countries, we deliver factory-direct pricing, custom DE formulations within 24 hours, and full technical support from formulation consultation to after-sales service.
Product Overview
The product is a purified, concentrated aqueous solution of nutritive saccharides derived from controlled enzymatic or acid hydrolysis of edible corn starch.
It solves three critical formulation challenges you face daily:
- Prevents sucrose crystallization in high-sugar recipes (hard candies, fondants, frostings)
- Controls water activity (aw) to extend shelf life and maintain texture
- Provides body and viscosity without excessive sweetness
This makes it indispensable for complex, multi-component food systems where moisture migration, texture stability, and microbial control are non-negotiable.
Technical Specifications
| Parameter | Specification |
|---|---|
| Appearance | Colorless to light yellow viscous liquid |
| Dry Solids (DS) | ≥75% |
| Dextrose Equivalent (DE) | 28–63 (multiple grades available) |
| pH Value | 4.5–5.5 |
| Sulfated Ash | ≤0.3% |
| SO₂ Residue | ≤10 ppm |
| Package Options | 250kg drum / 1200kg IBC / ISO tank truck |
What the DE Value Means for You:
- Low DE (28-38): High viscosity, mild sweetness—ideal for texture building in sauces and fillings
- Medium DE (42-48): Balanced sweetness and anti-crystallization—perfect for confectionery and baked goods
- High DE (60-63): Maximum fermentability—preferred for enzyme, yeast, and antibiotic production
Note: Product specifications may be adjusted during product iteration and optimization. Please submit your inquiry to us for the latest data and official COA documents.
Five Core Advantages
1. Wide DE Range for Tailored Functionality
We make various DE grades in-house, allowing you to select the redress carbohydrate profile your handle requires—whether you require consistency, sweetness, or fermentability.
2. Essential Crystallization Inhibitor
In confectionery and set desserts, our syrup dodges "graining" and ice pearl improvement, ensuring straightforwardness and smooth mouthfeel without a doubt underneath high-humidity capacity or cold chain fluctuations.
3. Economical Bulk Sweetener
Compared to sucrose or modified sugar, glucose syrup passes on cost-effective sweetness and convenience in sauces, fillings, fixings, and mechanical cake shop Applications.
4. Fermentation Feedstock
High-DE glucose syrup is the favored carbon source for:
- Antibiotic production (penicillin, streptomycin, erythromycin)
- Amino acid fermentation (L-lysine, L-threonine, L-glutamic acid)
- Baker's yeast propagation and enzyme production (amylase, protease, phytase)
Its liquid form simplifies sterile feeding systems and ensures predictable fermentation kinetics.
5. Year-Round Stable Supply
Our large-scale robotized generation lines and 5,000+ ton on-site stock cruel you never confront crude fabric shortages—even amid crest season or supply chain disruptions.
Key Applications
Confectionery Manufacturing
In hard-boiled candies, toffees, and fondants, glucose syrup acts as an anti-crystallizing operator. It keeps up straightforwardness and anticipates "graining" beneath high-humidity capacity conditions.
Industrial Bakery & Pastry
- Facilitates Maillard reaction for consistent crust coloration
- Acts as a humectant to keep crumb structures soft in long-shelf-life products (cakes, cookies, Danish pastries)
- Replaces sucrose partially to reduce sweetness without sacrificing texture
Frozen Dairy & Ice Cream
Controls ice precious stone measure by bringing down the solidifying point. Gives a smooth, velvety surface that withstands cold chain temperature vacillations and anticipates frostiness amid dispersion.
Biotechnology & Fermentation
Our fermentation-grade Liquid Glucose Syrup (60-63 DE) supports:
- High-titer antibiotic production
- Corynebacterium fermentation for amino acids
- Rapid biomass generation in yeast propagation
Produced under HACCP with low heavy metal content (<5 ppm Pb, <1 ppm As) to avoid fermentation inhibition.
Sauces, Fillings & Toppings
Provides body, prevents syneresis, and extends shelf life in fruit preparations, caramel sauces, and bakery fillings.
Why Choose EverStar Group?
Possess Fabricating Office: Coordinate manufacturing plant estimating with no middlemen
Large-Scale Stock: 5,000+ tons prepared for quick shipment
Custom DE Detailing: 24-hour R&D back for one of a kind requirements
EU REACH Compliant: Meets FCC, ISO 9001, and HACCP standards
Flexible MOQ: From trial bunches (250kg) to full ISO tank trucks
99.5% On-Time Conveyance: Dependable coordinations to 50+ countries
Full Specialized Back: From definition meeting to after-sales troubleshooting
FAQ
Q: Why is the DE esteem basic for my formulation?
A: The DE esteem decides the adjust between sweetness and consistency. A higher DE increments sweetness and browning whereas a lower DE gives more body and less fermentability. Select your DE based on your wanted surface, sweetness level, and preparing conditions.
Q: Does this item contain gluten?
A: Whereas glucose syrup can be determined from wheat, our seriously refining handle regularly expels gluten proteins to levels underneath 20ppm. Be that as it may, our corn-based syrup is the industry inclination for gluten-free labeling.
Q: How ought to I store glucose syrup?
A: To keep up pumpability and anticipate color debasement, store between 30°C and 40°C in stainless steel tanks with head-space ventilation. Dodge delayed presentation over 45°C, which may trigger Maillard browning.
Q: Why does the syrup turn yellow over time?
A: This is as a rule due to warm push or pH shifts activating the Maillard response. Keep up cool capacity and steady pH to avoid discoloration. If put away legitimately, our syrup holds clarity for 12+ months.
Q: Can I supplant sucrose 1:1 with glucose syrup?
A: No. Glucose syrup has around 50-70% the sweetness of sucrose and contains 25% water. You require to reformulate add up to solids and alter sweetness levels appropriately. Contact our specialized group for customized reformulation support.
Q: What is your lead time for bulk orders?
A: For standard DE grades (42-63 DE), we keep up prepared stock for quick shipment. Custom DE details ordinarily require 7-10 days. Full holder loads (20-24 tons) can be dispatched inside 5 commerce days.
Q: Do you give tests for testing?
A: Yes. We offer free 5kg tests for item assessment and definition trials. Contact Us at info@cneverstar.com with your DE inclination and application subtle elements.
Get a Quote Today
Whether you need a single drum for trial or a full ISO tank for continuous manufacturing, EverStar Group is your trusted partner for high-quality liquid glucose syrup.
Contact us: info@cneverstar.com
