Blattmann Schweiz AG GlucoWheat Bio 30/77 EU-Bio

A low DE syrup will provide the following: Body, cohesiveness, foam stability, prevention of sucrose crystallization and viscosity. A high DE syrup will provide the following: Browning, fermentability, enhanced flavor, freezing-point depression, increase the osmotic pressure and sweetness.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Carbonated Drinks,

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Cereals & Snacks,

Confectionery,

Dairy,

Desserts & Fruit Preparations,

Savory & Culinary

Food & Nutrition Applications

Breakfast Cereals,

Carbonated Drinks,

Confectionery Products,

Application

CEREAL BARS OR GRANOLA

Moisture control
Browning regulation
Texture management
Improves adhesion.

BEVERAGES

Body and mouthfeel improvement
Fermentation aid (no declaration needed)

CONFECTIONERY

Crystallization control
Sweetness management
Browning regulation.

DAIRY & ICE CREAM

Mouthfeel improvement
Control of the freezing point & melting behavior
Foam stabilizer

Properties

Physical Form

Powder,

Solid

Typical Properties


	Value	Units	Test Method / Conditions
Dry Substance	76.2 - 77.7	%	-
°Brix at 20°C	79.6 - 81.2	-	-
DE-Value Lane-Eynon	28.0 - 33.0	-	-
pH 20% in KCL	3.5 - 5.5	-	-
Hydrolysis	enzymatic	-	-
Sugar Spectrum HPLC on d.s. Dx (Glucose)	0.0 - 6.0	%	-
Sugar Spectrum HPLC on d.s. DP2 (Maltose)	8.0 - 15.0	%	-
Sugar Spectrum HPLC on d.s. DP3 (Maltotriose)	12.0 - 20.0	%	-

Regulatory & Compliance

Certifications & Compliance: FSSC 22000,
Halal,
ISO 14001,
ISO 9001,
Kosher

Technical Details & Test Data

Diversity and Reliability: Blattmann’s glucose products offer many alternative functional properties to sugar as well as economic benefits. These are exceptional multi-purpose sweeteners and are widely used in food processing and other industries. They are a key ingredient in confectionery, soft drinks, jams, dairy and ice creams, sauces, as well as in pharmaceuticals and industrial processes.