Glucose Powder
At DE 28-42 glucose powder sits between maltodextrin (DE 10-20) and full glucose syrup.
Key Specifications
| DE value | 28-42 |
|---|---|
| Moisture | ≤ 6 percent |
| Sweetness | 30-45 percent of sucrose |
| Solubility | ≥ 98 percent |
| Mesh | 80 / 100 |
Between maltodextrin and glucose syrup
At DE 28-42 glucose powder sits between maltodextrin (DE 10-20) and full glucose syrup. It bulks and adds moderate sweetness, and its lower hygroscopicity than high-DE syrup makes it easier to handle in dry blends.
Fermentable and browning
The glucose fraction participates in Maillard browning and is fermentable by yeast, so it is used in bakery for crust colour and in fermented products as a readily available sugar.
Typical Applications
- Bakery and biscuits — 3-10 percent supports crust colour and crumb softness.
- Confectionery — As a partial sucrose replacement to control sweetness and crystallisation.
Frequently Asked Questions
Glucose powder or syrup?
Powder for dry blends and where moisture must stay low; syrup where pumping and dosing are easier.
Is it the same as dextrose?
No. Dextrose is DE 100 pure glucose; this is a partially hydrolysed starch with DE 28-42.
Is it gluten free?
Yes when maize-based, confirmed by certificate.
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