Powdered Glucose Syrup 38–39 DE – SaporePuro 🍬

A versatile technical sweetener

SaporePuro 38–39 DE Powdered Glucose is an ingredient of Italian origin, designed for professionals in gelato making, pastry making, and creative cuisine. Its dehydrated form, which is easy to measure and store, is perfect for those seeking controlled sweetness, structure, and stability in their preparations.
Compared with sucrose, this glucose has approximately 30% less sweetness, offering a less overpowering taste while providing a superior technical effect.

Origin and characteristics ✨

Obtained through the hydrolysis of starch and subsequently dried, powdered glucose syrup comes in the form of a fine, stable powder. Its ability to bind water, limit crystallization, and improve texture makes it indispensable in many applications.
Thanks to the possibility of dissolving it in water (20% water by weight), liquid glucose syrup can be prepared easily for confectionery, candy, and ice cream applications.

Professional applications 🍰

In gelato making, it is the most widely used technical sugar for producing softer, silkier ice creams and sorbets, preventing the formation of ice crystals and lowering the freezing point.
In pastry making, it enhances the browning of baked goods, adds shine to glazes and coatings, and is ideal for sugar paste and decorations.
In cooking and mixology, it is used for jams, preserves, beverages, fruit in syrup, and liquid sugar for cocktails.
In molecular cuisine, it is appreciated for “fried but not fried,” an innovative technique that ensures exterior crispness and interior softness without using fats.

Why choose it

• Improves the structure and stability of ice creams, desserts, and technical preparations

• Balanced sweetness and ease of use in cooking, pastry making, and mixology

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