Liquid Glucose

Description

Glucose syrup is a sweet, thick, colorless or pale-yellow syrup made by breaking down starch — usually from corn, wheat, potatoes, cassava, or rice — into its component sugars, primarily glucose. It is one of the most common carbohydrate-based sweeteners and humectants used in food and industrial applications. Glucose syrup is produced by hydrolyzing starch through: Enzymatic hydrolysis (most common today) or acid hydrolysis (older method).

Application:

• Sweetener: Provides mild, clean sweetness (less sweet than sucrose). Used in confectionery, beverages, bakery, ice cream, jams, etc.
• Texture & Body Builder: Adds bulk and smooth mouthfeel. Helps create chewy texture in candies and softness in baked goods.
• Moisture Retainer: Maintains moisture and freshness, extending shelf life in: Cakes, cookies, soft sweets
• Pharmaceuticals: Used in syrups, tonics, vitamin formulations, and as a binder in tablets.