Hard boiled candies

Hard boiled candies are solutions of sugar which are congealed by a very high viscosity, in a glass structure. GLUCOR brand glucose syrups with a low DE make it possible to obtain and maintain this structure by increasing the viscosity and preventing the crystallization of sucrose. They also increase the shelf life of products by limiting moisture absorption thanks to a low hygroscopicity.

We also recommend products from the GLUCOR series. Rich in maltose, they make it possible to obtain higher incorporation rates.

Jellied confectioneries

Jellied products are principally composed of sweeteners, water and gelling agents that could be gelatin, pectin, and/or modified starches for softer gums, and gum arabic for harder gums. GLUCOR glucose syrups or FRUCTOR glucose-fructose syrups with high or medium DE improve the formation and the stability of the structure, and increase the shelf life of products by limiting the drying process. Products with a high DE improve the jelling process by reducing the viscosity of the mixture.

Chewy candies, aerated confectioneries and toffees

These products are characterized by the presence of fats that give them a soft and flexible texture. Chewy candies, marshmallows, etc. also contain incorporated air and usually, the sugar is partially crystallized in order to obtain a short texture. Glucose syrups contribute to the texture of these products by improving the formation of the jelly network and helping in the expansion process. We recommend GLUCOR glucose syrups with a low DE. For products which are highly expanded (aerated), very good results can be obtained by using GLUCOR glucose syrups and FRUCTOR glucose-fructose syrups with a higher DE.

Toffees contain fats and proteins (dairy) which, when associated with the reducing sugars of glucose syrups, allow specific flavors to be created by the Maillard reaction during the cooking process. Glucose syrups therefore contribute to the creation of flavors and textures of caramels. Our GLUCOR glucose syrups with a low or medium DE are perfectly suitable to these products because they provide an adequate amount of reducing sugars, while stabilizing the product.

Fondants

Fondants are characterized by the presence of a crystalline phase dispersed into the sugar solution, and their texture depends on the equilibrium between these two phases. The choice of glucose syrups that influence the crystallization and the viscosity of the liquid phase therefore determine the qualities of the fondant. The glucose syrups used are the GLUCOR glucose syrups with a low DE, with a limited incorporation rate to enable a sufficient crystallization of sucrose.