Louis Francois Glucose Syrup 40 DE is a clear, viscous syrup used to add body, control crystallization, and improve moisture retention in pastry, confectionery, and baking. With a lower sweetness and thicker texture than higher-DE syrups, it is especially useful when you want more chew, stability, and water-binding in finished products.

Use

Use as a sweetener, binder, or texture stabilizer in cooked sugar work, fillings, glazes, pastry doughs, and bars. It can be used in hot or cold applications and mixed directly into the recipe.

Recommended Dosage

• Candies and caramels: 10–30% of total sugar weight
• Bakery and cereal bars: 5–20% of total recipe weight
• Glazes and toppings: 5–15%
• Ice cream and sorbet: 4–8% of total mix weight

Applications / Practical Uses

• Helps prevent crystallization in candies, caramels, and cooked sugar work
• Improves smoothness and shelf life in ganaches and truffle centres
• Adds chew and binding in cereal bars, nougat, and similar products
• Gives glazes and toppings better consistency and shine
• Useful in lower-sugar formulas where you want better mouthfeel and flavour carry

Observations

Clear to slightly yellow syrup with a mild sweetness and high viscosity. The lower DE gives it more body and less sweetness than higher-DE glucose syrups, making it a strong choice when texture and stability matter more than sweetness. It also includes an anti-foaming agent for easier use.

Differences from Other Ingredients

Compared with 43DE glucose syrup, this 40DE version is thicker, less sweet, and better for moisture retention and structure. It is the better choice when you want denser texture, more chew, and stronger anti-crystallization in caramels, ganaches, bars, or long-cooked sugar applications.

Origin

Made from food-grade wheat or corn starch through light enzymatic hydrolysis.