Cargill glucose syrups and maltodextrins

Overview

Glucose syrups (corn syrups) and maltodextrins are produced through enzymatic hydrolysis of corn starch at varying degrees of conversion. Different DE (dextrose equivalent) grades deliver different functional properties — from low-DE maltodextrins that provide body and texture without sweetness, to high-DE glucose syrups that provide sweetness and humectancy. These are foundational food manufacturing ingredients from Cargill's corn wet milling operations.

Technical specifications

• Production: enzymatic hydrolysis of corn starch in wet milling facilities
• Maltodextrins: DE 3-20; provides body, texture, bulking agent, fat replacement, spray drying carrier
• Glucose syrups: DE 20-95; provides sweetness, humectancy, browning control, crystallization control
• High-fructose corn syrup: HFCS 42 and HFCS 55 grades
• Applications: confectionery, beverages, bakery, dairy, canned goods, processed meat, sauces

Technology readiness level

TRL 9 — core products of Cargill's corn wet milling operations with massive-scale production.