DN42 Glucose-Fructose Syrup
It is the purified and condensed natural glucose-fructose syrup is obtained after the hydrolysis of corn starch. It is clear, colorless and natural. It is a source of fermentable carbohydrates.
Application Areas
Fruit juices, soft drink, energy drink, biscuits, bakery products, cakes, caramel, sauce, ketchup and narghile tobacco
DN30 Glucose-Fructose Syrup
It is the purified and condensed natural glucose-fructose syrup, which contains fructose, is obtained after the hydrolysis of corn starch. It is clear, colorless and odorless.
Application Areas
Jam, halvah, Turkish delight, confectionery, ice cream, desserts, jellies, bakery products, marmalade
Characteristics
- Has a clear, colorless texture
- Provides desired stability of the finished products
- Increases brightness in final product
- Improves textures
| Physical and Chemical Properties | Min | Max |
| Brix ( 20 °C ) | 78 | 81 |
| Dextrose | 21 | 25 |
| Fructose | 29 | 35 |
DN10 Glucose-Fructose Syrup
It is a natural corn sherbet produced by Sunar Mısır and containing purified and condensed fructose which is obtained as a result of the hydrolysis of corn starch.
Application Areas
Dough-based desserts with sherbet named baklava.
Characteristics
- Provides desired stability of the finished products
- Prevents sugar crystallization in baklava
- Increases brightness in final product
- Prolongs the shelf life
- Provides easy application
- Provides crispy and crunchy texture
| Physical and Chemical Properties | Min | Max |
| Brix ( 20 °C ) | 78 | 80 |
| Dextrose | 34 | 38 |
| Fructose | 8 | 13 |
DN20 Glucose-Fructose Syrup
It is the purified and condensed natural glucose-fructose syrup is obtained after the hydrolysis of corn starch. It is clear and colorless.
Application Areas
Halvah, Turkish delight, confectionery, jam and ice cream
| Physical and Chemical Properties | Min | Max |
| Brix (20 °C) | 78 | 81 |
| Dextrose | 25 | 30 |
| Fructose | 17 | 23 |
DN20 Glucose-Fructose Syrup
It is the purified and condensed natural glucose-fructose syrup is obtained after the hydrolysis of corn starch. It is clear, colorless and has a unique odor.
Application Areas
Turkish delight, confectionery, jam and marmalade, jam filling, halvah, fondant, nougat and ice cream
Characteristics
- Provides elasticity in Turkish delight
- Has a characteristic odor with clear and colorless texture
- Provides desired stability of the finished products
- Provides high transparency and brightness in final product
| Physical And Chemical Properties | Min | Max |
| Brix (20 °C) | 78 | 81 |
| Dextrose | 23 | 27 |
| Fructose | 17 | 23 |
DN40 Glucose Syrup
It is natural glucose syrup obtained as result of hydrolysis of corn starch. It is clear, colorless and natural.
Application Areas
Chewing gum, marshmallow, caramel, jelly, ketchup, fondant, nougat, ice cream, hard candies, jam filling, bakery products, halvah, Turkish delight, cake, toffee
Characteristics
- Clear and colorless
- Provides desired stability of the finished products
- Increases chewiness by decreasing the hardness of products
- Preserves the shape of the products during cutting, packaging
and storing processes - Provides high transparency and brightness in final product
| Physical and Chemical Properties | Min | Max |
| Brix ( 20 °C ) | 82 | 84 |
| DE | 37 | 44 |
DN60 Glucose Syrup
It is natural glucose syrup obtained as result of hydrolysis of corn starch. It is clear, colorless and natural.
Application Areas
Turkish fairy floss, marshmallow, chewing gum, halvah, jam, jelly, caramel, ketchup, ice cream
Characteristics
- Clear and colorless
- Provides desired stability of the finished products
- Preserves the correct shape for further processing
- Provides transparency and brightness in final product
| Physical and Chemical Properties | Min | Max |
| Brix ( 20 °C ) | 80,5 | 83 |
| DE | 57 | 64 |
DN40 Maltose Syrup
It is natural glucose syrup obtained as result of hydrolysis of corn starch. It has a nature of a little sweet, clear, colorless, unique odor, natural and condensed.
Application Areas
Hard candies, toffee, fondant, jam, jam filling and marmalade, jellies, ice cream, caramel, halvah, Turkish delight, marshmallow, sauce.
Characteristics
- Has a clear and viscous texture and a characteristic odor with lightly
sweetened taste - Provides microbial durability due to high osmotic pressure
- Provides crystallization control in food products
- Controls viscosity, humidity, sweetness and color enhancement
- Provides desired stability of the finished products
- Provides transparency and brightness in final products
| Physical and Chemical Properties | Min | Max |
| Brix ( 20 °C ) | 82.5 | 84 |
| DE | 38 | 48 |
DN 50 High Maltose Syrup
It is natural glucose syrup obtained as result of hydrolysis of corn starch. It has a nature of a little sweet, clear, colorless, unique odor, natural and condensed.
Application Areas
Hard candies, toffee, jam, jellies, ice cream, caramel, confectionary, nougat, fondant, marshmallow and sauce.
Characteristics
- Has a clear and colorless characteristic odor with lightly
sweetened taste - Provides microbial stability due to high osmotic pressure
- Provides stability in the final products crystallization control in
food products - Controls viscosity, humidity, sweetness and color enhancement
- Provides desired stability of the finished products
- Provides transparency and brightness in final products
| Physical and Chemical Properties | Min | Max |
| Brix (20 °C) | 82.5 | 84 |
| DE | 40 | 48 |