Glucose Syrup DE42

The most widely traded glucose syrup grade, with dextrose equivalent of approximately 42. Slightly sweeter than DE38 and the workhorse glucose syrup for bakery, beverage, and general food manufacturing.

Clear viscous liquid syrup at approximately 80 to 82 percent solids. Standard sugar profile suitable for the broadest range of food applications.

We supply food-grade Glucose Syrup DE42 from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard DE42 for general food use, Low-Color DE42 for premium and beverage applications, and Acid-Converted DE42 (the classic confectionery profile) versus Enzyme-Converted DE42 (more uniform sugar distribution). The DE42 profile is the global standard reference for industrial glucose syrup.

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

DE42 is the historical commodity glucose syrup that emerged in the early twentieth century with the development of acid-hydrolysis corn starch processing in the United States. It remains the most widely traded glucose syrup specification globally.

Production is by acid or enzymatic hydrolysis of corn, wheat, or tapioca starch to a target dextrose equivalent of 42, followed by refining through carbon decolorization, ion exchange, and evaporation. The sugar profile typically comprises 18 to 22 percent dextrose, 12 to 16 percent maltose, and the balance maltotriose and higher oligosaccharides.

Regulated as a food ingredient without restriction in all major jurisdictions and listed as Generally Recognized as Safe by the U.S. FDA. Pharmaceutical-grade material is listed in USP as Liquid Glucose.

The DE42 specification represents a long-standing industry equilibrium between sweetness, viscosity, fermentability, and crystallization control. For formulators who need a single glucose syrup to cover multiple product lines, DE42 is the default choice.

• Bakery cookies, cakes, and breakfast cereal coatings; the standard sweetener and humectant
• Brewing and fermentation feedstock
• Confectionery toffee, caramel, marshmallow, and fondant
• Jams, jellies, and preserves; provides body and sweetness balance
• Sauces, condiments, and dressing systems
• Beverage and RTD product manufacturing
• Dairy and ice cream applications
• Pharmaceutical syrup vehicles where dextrose-equivalent flexibility is required