葡萄糖
葡萄糖糖浆是食品制造商中流行的加糖选择。这种多功能甜味剂用于各种食物，由淀粉水解制成，包括不同含量的葡萄糖、麦芽糖和高葡萄糖混合液。葡萄糖糖浆有助于改善食物的质地和粘度，防止糖结晶和增强风味。
根据葡萄糖DE值分为几种不同规格的葡萄糖糖浆。DE值这决定粘度和甜度水平，也决定了每种糖浆最适合的应用。较低的DE值意味着低甜度和湿度与更高的粘度。高DE糖浆更甜，可用作保湿剂。Galam 拥有数十年的制造和定制多个DE规格的葡萄糖糖浆的经验，以补充客户的需求。葡萄糖糖浆也可以干燥粉末形式提供。
| Properties | Benefits |
|---|---|
| Slightly yellow | Generally, has no effect on product appearance |
| High water binding capacity | Improves moisture retention and freshness in baked goods |
| Lowering freezing point | Prevents the formation of ice crystals in ice creams, maintaining a smooth and creamy texture |
| Prevents sugar crystallization | Essential to preventing a grainy texture in confectionary |
| Fermentability | Provides an energy source for yeast and bacteria |
| Browning reaction | Enhances golden brown crusts and glazes of baked goods, as well as enriches the browning aroma |
| Cohesiveness | Acts as an ideal binder, holding the product's various ingredients together |
| Low water activity | Improves shelf life and increases microbial stability |
| Viscosity changes with temperature | More convenient processing, handling and storage of syrups |
| Glucose syrup sheen | Provides a glaze to jams, fillings and fruit tarts |
| Contains short carbohydrates | Easily digestible, making them suitable for infant and elderly diets |