Liquid Glucose Syrup · Sweetener for Confectionery, Bakery & Beverages (Texture & Stability)

Name: Liquid Glucose Syrup
Brand: Atlas Global Trading Co.
SKU: SWEET-LIQUID-GLUCOSE-SYRUP
Availability: InStock

Liquid glucose syrup is a versatile carbohydrate sweetener used to deliver body, texture and process stability in foods. In confectionery it is valued for crystallization control (helps reduce unwanted sucrose crystallization), improved chew and gloss, and stable consistency. In bakery and beverages it contributes solids and sweetness, supports moisture retention and influences browning and viscosity depending on DE grade. Atlas Global Trading Co. supplies liquid glucose syrup in multiple DE ranges (as specified) from qualified producers, supported by COA, technical documentation and reliable global logistics.

Function: Sweetener, bulking syrup and anti-crystallization agent for confectionery and bakery

Typical format: viscous clear to pale syrup; supplied by DE grade and solids content (as specified)

Key feature: Controls crystallization and improves texture/chew in candies, fillings and baked goods

Glucose syrup is commonly used with sucrose, dextrose, fructose syrups and polyols to set sweetness, texture and shelf life. Explore the full Sweeteners portfolio or browse our Product Index (A–Z) for complementary sweeteners and functional ingredients.

Product overview

Liquid glucose syrup grades: DE, sweetness, viscosity and performance

Liquid glucose syrup is produced by controlled hydrolysis of starch (commonly corn, wheat or other sources depending on producer and region), resulting in a mixture of glucose, maltose and higher saccharides. The key commercial parameter is DE (dextrose equivalent), which influences sweetness, fermentability, viscosity and browning. Lower DE syrups are less sweet and more viscous (more higher saccharides), while higher DE syrups are sweeter, less viscous and more reducing (more glucose). Selecting the right DE helps optimize candy texture, chew, shelf life, baking performance and beverage body.

Key characteristics

Ingredient type: starch hydrolysate syrup (carbohydrate sweetener).
Key parameter: DE (dextrose equivalent) – indicates degree of hydrolysis and impacts sweetness and functionality.
Sweetness & solids:
- Generally less sweet than sucrose at equivalent solids (varies strongly with DE).
- Contributes soluble solids for body and mouthfeel.
Viscosity:
- Lower DE → higher viscosity and more “body”.
- Higher DE → lower viscosity and higher sweetness/reducing activity.
Crystallization control: interferes with sucrose crystallization, improving smoothness in candies and fillings.
Browning & flavor development: higher DE syrups can increase Maillard/caramelization tendencies in bakery (process dependent).
Water activity: contributes to water activity management; helps influence shelf life and texture (formulation dependent).
Applications: confectionery, bakery, beverages, dairy, jams/fruit preparations and processed foods.
Labeling: commonly declared as “glucose syrup” (regional labeling rules and source declarations may apply).

Atlas supports manufacturers in selecting the right DE range and solids content to meet processing needs (boiled candy, chewy candy, bakery, beverage syrups, etc.).

Indicative specification points

Specifications vary by producer and grade. Typical parameters include:

DE range: specified per application (e.g., low/medium/high DE).
Dry substance / solids: % as specified (impacts viscosity and dosing).
Appearance: clear to pale syrup, free from foreign matter.
Color: controlled (e.g., ICUMSA or equivalent), important for light-colored products.
pH: specified range, relevant for stability and process compatibility.
Reducing sugars profile: related to DE; influences browning and fermentation.
Ash / conductivity: controlled for taste and stability.
Sulfur dioxide (if applicable): controlled per standard and regulatory limits.
Microbiological criteria: controlled per food ingredient standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, origin/source statements, Halal/Kosher where applicable and compliance statements depending on grade and producer.

Confectionery (hard candy, chewy candy, fillings)

Hard candy and boiled sweets: improves clarity and reduces sucrose crystallization for smooth, glassy candy.
Chews, caramels and gummies: provides body and chew; adjust DE for desired texture and processing window.
Fillings and centers: supports smooth texture and controls crystallization in fondants and creams.
Panning and coatings: contributes solids and stability in some coating systems.

Bakery

Cakes and soft baked goods: supports moisture retention and softness; contributes sweetness and browning.
Biscuits/cookies: influences spread, color and crispness depending on formulation and DE.
Glazes and fillings: provides shine, viscosity and sweetness stability.

Jams, fruit preparations & sauces

Helps manage crystallization and texture in fruit fillings and jams.
Contributes solids and mouthfeel in sauces and dessert toppings.

Beverages & syrups

Used as a sweetness and solids contributor in beverage syrups and concentrates.
DE selection influences sweetness intensity and viscosity for pumpability and mouthfeel.

Dairy & frozen desserts

Ice cream and frozen desserts: contributes solids and affects freezing point and texture (validate in trials).
Desserts and dairy drinks: supports body and sweetness balance in some systems.

Formulation guidance

Choose DE to match function: low DE for body/viscosity, higher DE for sweetness and reducing activity.
Crystallization control: adjust glucose syrup ratio to sucrose to prevent graining in candy and fillings.
Moisture and shelf life: balance water activity with humectants, fats and packaging.
Processing: confirm cooking temperatures, vacuum settings and cooling profiles for consistent candy quality.
Labeling & source: confirm ingredient declaration rules and starch source declarations where required.

Pick the right glucose syrup for your product

Atlas can supply liquid glucose syrup in multiple DE ranges and help optimize sweetness and texture systems for confectionery, bakery and beverage applications. Share your target product, DE preference (or desired functionality), process conditions and annual volume—our team will propose suitable grades and documentation.

Discuss liquid glucose syrup supply

Quality & documentation

Supplied as food-grade liquid glucose syrup with agreed specification for DE, solids, color and microbiological criteria.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include GMO status, allergen declarations, origin/source statements (corn/wheat/etc.), Halal/Kosher where applicable and compliance statements (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, labeling and claims in destination markets.

Packaging, storage & logistics

Packaging options: drums, IBCs or bulk tank supply (availability depends on origin and destination logistics).
Store in a cool, dry, clean area in tightly closed packaging; protect from contamination and excessive heat.
Viscosity increases at low temperature—store within recommended temperature range for pumpability.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (hard candy/chewy candy/bakery/beverage/dairy), desired DE range and solids content, annual volume, preferred packaging (drum/IBC/bulk), documentation requirements (COA, Halal/Kosher where applicable, non-GMO, source statement), and destination markets. Our team will recommend suitable glucose syrup grades for your process and product targets.