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Dry Glucose

Dry glucose is the dry form of glucose, a crystallised form obtained by evaporating the water of glucose syrup. It has a low level of sweetness and is used as a sweetener, bulking agent and texture improver in various food products. It is especially popular in the ice cream and confectionery industry.

About the Product

  • Color and Smell: Dry glucose is white in colour and almost odourless.
  • Structure: It is in a fine powder form, refined, and has a dry texture.
  • Taste: The sweetness level is low, but it has a softening effect on the flavours of foods.
  • Dissolution: It is highly soluble in cold and hot water, thus it provides homogenous distribution in mixtures easily.