Table of Contents
What is Organic Glucose Syrup?
Organic Glucose Syrup (also known as Organic Corn Syrup or Liquid Glucose) is a purified, concentrated aqueous solution of saccharides obtained from the enzymatic hydrolysis of 100% organic, non-GMO starch. Often called the “Swiss Army Knife” of liquid sweeteners, it is prized not just for its mild sweetness, but for its essential functional roles in controlling viscosity, preventing sugar crystallization, and retaining moisture. For manufacturers seeking a transparent, organic-certified alternative to conventional syrups, this ingredient provides the perfect balance of performance and clean-label integrity.
What exactly is Organic Glucose Syrup and how is it made?
Our Organic Glucose Syrup begins with high-quality organic corn or wheat starch. Using a natural, enzymatic process—rather than harsh acid hydrolysis—the starch chains are broken down into simpler sugars. This gentle method allows us to precisely control the Dextrose Equivalent (DE), which determines the syrup’s sweetness, viscosity, and functionality. Because it is certified organic, the entire process is free from synthetic chemicals, sulfur dioxide (SO2) bleaching, and GMOs, providing a “gold standard” sweetener that aligns with the highest global food safety and transparency requirements.
What technical standards define our organic syrup?
In the B2B world, the DE value is the most critical metric. We offer various grades (typically DE 40, DE 60, and DE 95) to match your specific formulation needs.
| Attribute | Specification Details |
|---|---|
| Common Names | Organic Liquid Glucose, Organic Corn Syrup, Organic Maize Syrup |
| Source | 100% Organic Non-GMO Corn (or Wheat) |
| Appearance | Clear, colorless to pale yellow, viscous liquid |
| Dextrose Equivalent (DE) | 38 – 42 (Low DE) or 58 – 62 (High DE) |
| Dry Solids (Brix) | 78% – 82% |
| pH Level | 4.0 – 6.0 |
| Sulfur Dioxide (SO2) | < 10 ppm (Sulfite-free for labeling) |
| Ash Content | ≤ 0.3% |
| Dietary Suitability | Vegan, Gluten-Free (Corn-based), Non-GMO, Organic Certified |
Which industrial applications rely on this liquid sweetener?
Organic Glucose Syrup is essential for maintaining product quality in a vast array of sectors:
- Confectionery: It is the primary tool for preventing the crystallization of sucrose in hard candies, gummies, and fondants, ensuring a smooth texture and long shelf life.
- Ice Cream & Frozen Desserts: Lowers the freezing point and provides a smooth, creamy mouthfeel by inhibiting the growth of large ice crystals.
- Bakery & Cereal Bars: Acts as a powerful humectant to keep bars chewy and bread soft. It also promotes the Maillard reaction for a rich, golden-brown crust.
- Beverages & Syrups: Adds “body” and mouthfeel to drinks without making them overly sweet, and serves as an excellent carrier for flavors.
- Jams & Preserves: Enhances fruit flavor and provides a glossy, attractive sheen to the finished product.
How does it improve your production efficiency and product quality?
Understanding the functionality of glucose syrup can solve many common R&D challenges:
- Viscosity Control: Lower DE syrups provide more “body” and higher viscosity, making them ideal as binders for granola bars. Higher DE syrups are thinner and sweeter.
- Hygroscopicity: It naturally attracts moisture. This keeps your baked goods from drying out and maintains the “snap” in certain crackers or the chew in gummies.
- Crystallization Inhibition: By interfering with sucrose molecules, it prevents candies from becoming “grainy” over time.
- Flavor Enhancement: Its clean, mild sweetness profile does not mask delicate fruit or botanical notes, making it superior to high-intensity sweeteners in complex formulations.
FAQs
Q: How do I choose the right DE (Dextrose Equivalent) for my product?
A: As a rule of thumb: Lower DE (e.g., DE 40) is best for viscosity, binding, and preventing ice crystals. Higher DE (e.g., DE 62) is sweeter, more fermentable, and better for browning and moisture retention.
Q: Is Organic Glucose Syrup a “High Fructose Corn Syrup” (HFCS)?
Q: How should I store bulk quantities to prevent color changes?
A: To maintain the clear color, it should be stored in a cool, dry place. Prolonged exposure to high temperatures (above 35°C) can lead to subtle yellowing due to natural browning reactions, though this does not usually affect the functionality.
Q: Is your corn-based syrup safe for gluten-free labeling?
A: Yes. Our organic corn-based glucose syrup is naturally gluten-free. Even wheat-based glucose syrup is often considered gluten-free in many jurisdictions because the gluten protein is removed during the starch purification process, but corn is the safest bet for global GF compliance.
Packing
Related Articles
How to Source Organic Glucose Syrup: A Buyer’s Guide for Food Manufacturers
As demand for organic and clean-label food products continues to grow, organic glucose syrup has become a strategic…
Read More →
Organic Glucose Syrup vs. Refined Sugars: A Functional Comparison for Food Manufacturers
Sweeteners are no longer evaluated solely by sweetness intensity. In modern food manufacturing, formulation performance, processing stability, shelf…
Read More →
How Organic Glucose Syrup Improves Texture and Stability in Food Manufacturing
In modern food manufacturing, ingredient functionality is just as important as clean labeling. Brands are under increasing pressure…
Read More →