Glucose Syrup DE38

An intermediate-DE glucose syrup with dextrose equivalent of approximately 38, balancing moderate sweetness with strong anti-crystallization behavior. The classic confectionery glucose syrup for hard candy, fondant, and brown sugar applications.

Clear to slightly amber viscous liquid syrup at approximately 80 to 82 percent solids. Excellent humectancy, controls crystallization in finished products, and contributes body and gloss to confections.

We supply food-grade Glucose Syrup DE38 from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Confectionery DE38 for general hard candy and toffee, Low-Color DE38 for premium clear candy, and Acid-Converted versus Enzyme-Converted variants reflecting the manufacturing route and resulting sugar profile.

Bulk and reduced-MOQ shipments. Batch-level COA covering DE, solids content, color, ash, and microbiology.

Glucose syrups are produced by partial hydrolysis of starch to a controlled degree, with the dextrose equivalent value indicating how far the hydrolysis has progressed. DE38 sits at the intermediate range that historically defined confectionery glucose.

Production begins with corn, wheat, or tapioca starch. The starch is gelatinized and hydrolyzed by acid or enzyme catalysis to a target sugar profile, then refined through carbon decolorization, ion exchange, and evaporation to the standard solids content. DE38 syrup contains a mix of dextrose, maltose, maltotriose, and higher oligosaccharides in proportions that resist crystallization while providing moderate sweetness.

Regulated as a food ingredient without restriction in all major jurisdictions and listed as Generally Recognized as Safe by the U.S. FDA.

The choice of DE38 over higher- or lower-DE syrups reflects the requirements of confectionery: a syrup that prevents sucrose crystallization in hard candy and toffee while contributing acceptable but not excessive sweetness to the finished product.

• Hard-boiled candies, lollipops, and pulled-sugar work; the workhorse glucose syrup for crystallization control
• Toffee, caramel, and fudge; balanced sweetness with humectancy
• Marshmallow and nougat; supports aeration and texture
• Jams, jellies, and fruit preserves; provides body without excessive sweetness
• Brown sauce and condiment systems
• Ice cream and frozen dessert; controls texture and freezing point
• Bakery glazes and shelf-life-extension applications
• Liquor and brewing applications; balanced carbohydrate source