Liquid Glucose DE60 - 1.5kg

Sosa Ingredients

60 DE Liquid Glucose 1.5 kg

Technical syrup for ganaches, ice creams, and professional confectionery

Sosa Ingredients 60 DE Liquid Glucose is a technical syrup of natural origin, extracted from starch by enzymatic hydrolysis. With a Dextrose Equivalent of 60, it offers moderate sweetening power (DE 67.5%) and strong anti-crystallizing power (PAC 114%), making it an essential ingredient in professional pastry, chocolate, and ice cream making. It improves preservation, prevents crystallization, and adds softness to confections.

Why use 60 DE liquid glucose

• • Extended shelf life: improves the durability of ganaches and pastry creams by limiting water activity
• • Anti-crystallization: prevents crystal formation in ice creams, sorbets, caramels, and nougats
• • Softness and creaminess: adds tenderness to confections and pastries
• • Moderate sweetening power: balances textures without overloading with sugar (DE 67.5% vs sucrose 100%)
• • Workability: syrupy consistency that incorporates easily when warm

Recommended applications

• • Ganaches and chocolate making: stabilizes texture, extends shelf life, preserves shine
• • Ice creams and sorbets: limits crystallization, preserves a smooth texture in the mouth
• • Confectionery: marshmallows, fruit jellies, candies, caramels with stable texture
• • Caramel and Nougat: ensures good cooking fluidity and prevents recrystallization upon cooling
• • Soft Pastries: financiers, madeleines, cookies with prolonged firmness
• • Mirror Glazes: provides shine and firmness when cutting

Technical features

• • DE (Dextrose Equivalent): 60
• • Brix: 83° (dry matter content)
• • POD (Sweetening Power): 67,5 %
• • PAC (Anti-Crystallization Power): 114 %
• • Appearance: viscous syrup, transparent to slightly amber
• • Origin: enzymatic hydrolysis of corn starch

Contents

• • Ingredient: glucose syrup (100%)
• • Allergens: no declared allergens

Product features

• • Brand: Sosa Ingredients
• • Format: 1.5 kg jar
• • Form: Viscous liquid syrup

Understanding DE (Dextrose Equivalent)

DE measures the degree of starch hydrolysis: the higher it is, the more simple sugars the syrup contains, making it sweeter and more fluid. A DE 60 (like this product) is considered a medium glucose, perfectly balanced between sweetening power and anti-crystallizing power. For reference: DE 30 to 40 (thick glucose, less sweet, strong anti-crystallizing for ice creams); DE 60 (versatile, ganaches/chocolate/confectionery); DE 80 and above (very sweet and fluid, close to invert sugar).

Storage: between 15 and 25 °C, away from light, in its original closed packaging. Liquid glucose may thicken when cold: a warm water bath will make it fluid again.

Recipe: smooth dark chocolate ganache

A stable and shiny ganache, perfect for chocolate candies, macaron fillings, or entremet interiors.

Ingredients:

• • 300 g of 70% dark chocolate
• • 150 ml of whole liquid cream
• • 50 g of 60 DE liquid glucose Sosa
• • 30 g of butter

Preparation:

1. Heat the cream with the liquid glucose without bringing to a boil.
2. Pour over the chopped chocolate and let melt for a few minutes.
3. Gently fold with a spatula to achieve a smooth and shiny texture.
4. Add the butter cut into pieces and mix until fully incorporated.
5. Let cool before using in your entremets, chocolate candies, or macarons.

To go further

Complete your selection of technical ingredients for pastry and chocolate making:

• • Discover the full range of SOSA Ingredients designed for gastronomy professionals.
• • Work with sugar and its alternatives with our isomalt, sugar, and fructose section.
• • Find the essentials with our preparation aids selection.