Modernist Pantry Pure Glucose DE 42 Powder 200g — low-sweet, anti-crystallization glucose solids for candy & baking
Product details
| Management number | 253510326 | Release Date | 2026/10/24 | List Price | CA$20.72 | Model Number | 253510326 | ||
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Pure Glucose DE 42 Powder is a low-sweetness, anti-crystallization glucose solids powder (DE 42) for candy, confections, and professional baking that reconstitutes into glucose syrup when mixed at the correct ratio.
Modernist Pantry's Glucose DE 42 Powder (200g / 7oz) delivers a dependable, neutral-tasting syrup base option for makers who need to control sweetness and prevent unwanted sugar crystallization. With a dextrose equivalent of 42, this powder is roughly 40–45% as sweet as table sugar and is supplied as syrup solids that can be converted into liquid glucose syrup. It is vegan, gluten-free, OU Kosher certified, and contains no added preservatives.
How do I make glucose syrup from Glucose DE 42 Powder?
Convert the powder into syrup by mixing with water at the precise weight ratio of 80.5% powder to 19.5% water. Gently whisk over low heat until fully dissolved and avoid bringing the mix to a boil to preserve the intended anti-crystallization performance.
- Use weight measurements — accuracy is critical for function.
- Mix 80.5 g powder with 19.5 g water for every 100 g final syrup.
- Whisk constantly on low heat; do not boil.
- Once dissolved, cool and store in an airtight container.
Why choose DE 42 instead of regular sugar or higher-DE glucose?
DE 42 occupies a middle ground: it reduces perceived sweetness while improving resistance to crystallization compared with sucrose and higher-DE glucose syrups. That makes it especially useful where a neutral sweetness and smooth texture are required.
- About 40–45% the sweetness of sucrose, allowing better sweetness control.
- Stronger anti-crystallization than sucrose or high-DE glucose.
- Works well in candies, caramels, and frozen desserts to maintain texture.
- No preservatives found in ready-made glucose syrups.
What are common culinary uses for Glucose DE 42 Powder?
This powder is versatile across confectionery and pastry applications: reformulate it into syrup for hard candy, soft chews, caramels, ganaches, and ice cream bases. It helps extend smoothness and shelf stability without adding excessive sweetness.
- Hard candies and lollipops to reduce graininess.
- Caramels and toffees for a softer bite and longer chew.
- Plant-based ice creams to improve scoopability and creaminess.
- Sugar shaping and molded confections to limit recrystallization.
Who is this for: This product is aimed at professional pastry chefs, artisan candy makers, home bakers experimenting with advanced sugar work, and food formulators developing plant-based desserts. If you need a neutral, low-sweet bulking syrup solid to control crystallization and texture — and you prefer vegan, gluten-free, OU-certified ingredients — Modernist Pantry Glucose DE 42 Powder (200g) is designed for your recipes. Note: commercial-sized orders require an additional 1–2 days processing time and are not eligible for same-day shipping. For best results, always weigh ingredients when reconstituting into syrup and follow low-heat dissolution instructions.
Ingredients
Glucose Syrup Solids
FAQ
Q: Can I substitute Glucose DE 42 Powder for corn syrup 1:1?
A: You can convert DE 42 powder to a syrup, but match functionality by reconstituting at 80.5% powder to 19.5% water and test recipes—sweetness and viscosity will differ from corn syrup.
Q: Is this product suitable for vegan and gluten-free diets?
A: Yes. Modernist Pantry Glucose DE 42 Powder is plant-based, gluten-free, and OU Kosher certified, with no listed allergens.
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