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Glucose Syrup 43 DE is a medium-viscosity, clear liquid syrup produced via acid hydrolysis from corn starch. With a dextrose equivalent (DE) of 43, this syrup strikes a balance between sweetness, viscosity, and anti-crystallization properties — making it an indispensable ingredient in the professional kitchen.
Also known as corn syrup in North America, this glucose syrup is widely used in sugar work, frozen desserts, and pastry applications for its ability to enhance texture, retain moisture, and prevent crystallization in high-sugar recipes.
DE 43 Sweetness Profile: Offers moderate sweetness with clean, neutral flavour
Anti-Crystallization Agent: Perfect for sugar pulling, nougatine, caramels, and ganache
Texture Enhancer: Improves elasticity in fondant, gumpaste, and modelling chocolate
Stable Under Heat: Ideal for cooked sugar recipes and frozen dessert formulas
Versatile Use: A go-to sugar syrup for both classic and modern pastry techniques
Confectionery: Pulled sugar, blown sugar, nougatine, caramels, candy fillings
Baking: Softens ganache, fudge, and fillings; adds shine and chew to baked goods
Frozen Desserts: Prevents crystallization in sorbet, ice cream, and semifreddo
Decorating Mediums: Used as a stabilizer in fondant, gumpaste, and sculpted chocolate
Used in place of corn syrup in most recipes at a 1:1 ratio. For best results, warm gently before use to ease pouring and blending.
Dextrose Equivalent (DE): 43.0
Dry Solids: 79.7%–81.5%
Texture: Clear, medium-viscosity liquid
Taste: Sweet and clean, without off-flavours
Packaging: 500g, 1.2kg and 7kg
Country of Origin: Canada