Liquid glucose, also known as Glucose Syrup, is a kind of colorless or light yellow, transparent and viscous syrup that is derived from purified corn starch through hydrolysis by the double enzyme method, decoloration, ion exchange and purification. It is a mixture of Glucose, maltose, fructose and Maltodextrin and Oligosaccharides, it has a moderately sweetflavor, and is a starch sugar products that is mainly used in confectionery and food industry as a sweetener and bonding agent.
Liquid glucose has high viscosity, humidity, sweetness and pervasion. It also has such advantages as anti-crystallinity And a lower freezing point. It is widely used in candy, beverages (carbonic and lactic acid drinks, juice drinks, solid drinks, Tea drinks), beer, wine, enzyme preparations, preserved fruit, jam, baked foods, and so on.
Liquid glucose is used as a sugar sweetener in a range of foods. This product does not crystallize, sweetens evenly, Helps to preserve food, and has a very low freezing point, making it appealing for things like candy and ice cream. European recipes tend to call for liquid glucose more commonly, and it is more readily available in European stores For this reason. Corn syrup is similar in nature, and can be used as a replacement if liquid glucose is not available, Although the recipe may come out slightly differently due to natural variations.
Appearance: Transparent, colorless Solids: 75%-85% DE: 40-60 pH: 4.0-6.0 Ash sulphated: 0.5% max Cooking temp: 130 min As: 0.5 mg/kg max Pb: 0.5 mg/kg max