Hydrolysed starches (Sweeteners): The starch chain consists of a large number of glucose units that can be broken into smaller glucose chains through hydrolysis. The more a starch chain is broken, the smaller the glucose chains become. This is measured by the Dextrose Equivalent (DE), which is the percentage of released glucose molecules on a dry basis.

Starch sweeteners meet the demand of sweetening mixtures and bring additional functionality to many sectors (beverages, confectionery, dairy products…), contributing to the texture, colour stability and flavour of the final product, while also remaining as a more economic solution to cane sugar. For example, glucose syrups are used in confectionery mainly for their anti-crystallizing role, while in brewing they are especially used for their sweetening power, in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Glucose syrups can be  converted to a considerable variety of products, each  developing specific properties with a wide spread of sweetening capacity, viscosity,  texture and taste.