Cargill Dry GL™ corn syrup
Glucose solids are obtained by enzymatic conversion of common corn starch. These nutritive carbohydrates in a DE range of 24 to 42 provide moisture retention and control crystallization. They influence key properties such as browning, hygroscopicity, and sweetness.
- Inhibition of sugar crystallization
- Good dispersability
- Good solubility
- Good binding
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.