Liquid Glucose DE40 – 7 kg (Sosa)
Sosa Liquid Glucose DE40 is the essential technical ingredient for sharp textures, perfect hold, and better preservation. Derived from corn starch, its low sweetness allows you to optimize your recipes without adding extra sugar, while controlling crystallization and drying.
Why use it?
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Prevents crystallization of sucrose in ice creams, sorbets, caramels, and confectionery.
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Improves texture: suppleness of ganaches, elasticity of doughs, creaminess of creams.
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Extends freshness by limiting drying out.
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Stable and easy to dose in most bases (cold/hot).
Ideal applications
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Ice creams & sorbets: fine structure, delayed melting.
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Ganaches & fillings: suppleness and clean cut.
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Caramels & confectionery: stability, shine, anti-recrystallization.
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Pastry & bakery: mousses, creamy desserts, fruit jellies, glazes.
Technical specifications
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DE: 35–40 (Dextrose Equivalent)
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Dry matter: 77.4 °Brix
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POD: 45% (relative sweetening power)
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PAC: 108% (anti-crystallization power)
Composition & conservation
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Ingredients: glucose syrup (corn origin).
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Storage: keep away from light, in a cool and dry place. Reseal the bucket carefully after use.
Size
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Professional 7 kg bucket – Sosa Ingredients.
Why choose DE40 Sosa?
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Consistent professional quality for demanding productions.
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Versatility: compatible with pastry, chocolate making, ice cream.
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Performance: better control of textures and product shelf life.
Pro tip – Creamy ice cream base
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Heat milk + cream with vanilla.
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Mix yolks, sugar, and liquid glucose DE40.
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Pour the hot milk, cook at 82–83 °C.
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Cool quickly, mature, then churn.
Glucose limits crystals and gives a "longer" spoon.
Associated Products
