Glucose syrup is obtained by hydrolysis of corn or wheat starch.

The DE 40 indicates the hydrolysis level, which can range from 0 to 100.

At equivalent dosage, this powdered syrup is less sweet (around -30/40%) than beet or cane sugar.

This syrup is dehydrated and comes in powder form. It is therefore easier to use than the syrupy form.
Particularly suitable for formulating ice cream and sorbet.