Description
A high-conversion glucose syrup with dextrose equivalent of approximately 63, sitting between standard glucose syrup (DE42) and high-DE corn syrup. Significantly sweeter than DE42 with a balanced glucose-maltose profile.
Clear viscous liquid syrup at approximately 80 to 82 percent solids. Higher osmotic pressure than lower-DE syrups, supporting microbial stability in finished products.
We supply food-grade Glucose Syrup DE63 from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard DE63 for confectionery and beverage use, Low-Color DE63 for premium clear product applications, and Enzyme-Converted DE63 with controlled sugar distribution favoring maltose for specific functional behavior.
Bulk and reduced-MOQ shipments. Batch-level COA covering DE, solids content, color, ash, and microbiology.
Introduction
High-conversion glucose syrups in the DE60 to 70 range developed in the latter twentieth century as enzymatic hydrolysis technology became more precise, allowing producers to deliver tailored sugar profiles between standard glucose syrup and high-DE corn syrup.
Production is by enzymatic hydrolysis of corn or other starch using alpha-amylase followed by either glucoamylase or beta-amylase to deliver the desired DE and sugar distribution. Refining through carbon decolorization, ion exchange, and evaporation yields a clear stable syrup at standard solids.
Regulated as a food ingredient without restriction in all major jurisdictions and listed as Generally Recognized as Safe by the U.S. FDA.
The DE63 profile is particularly valuable in confectionery applications that require sweeter syrup than DE42 without the crystallization risk of high-glucose syrups, and in brewing where high fermentability and consistent sugar profile are required for reproducible beer manufacture.
Where it is used
- Brewing wort supplementation; high fermentability supports clean fermentation profiles
- Confectionery soft caramels, jellies, and gummy candies; balanced sweetness and texture
- Beverage sweetening including sports drinks and energy drinks
- Bakery shelf-life and softness enhancement
- Sauces, dressings, and condiments; microbial stability via osmotic pressure
- Frozen dessert and ice cream applications
- Dairy beverage sweetening
- Industrial fermentation feedstock for higher-glucose requirements
Technical data
| Item | Specification |
|---|---|
| Appearance | Clear viscous liquid syrup |
| Dextrose equivalent (DE) | 60 to 66 |
| Solids content (dry substance) | 80% to 82% |
| pH | 4.5 to 6.0 |
| Sulfated ash | ≤ 0.3% |
| Color (Lovibond, 5 inch cell) | ≤ 1.0 R |
| Sulfur dioxide | ≤ 40 mg/kg |
| Heavy metals (as Pb) | ≤ 0.5 mg/kg |
| Total plate count | ≤ 1,000 CFU/g |
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