Food Grade Liquid Glucose For Confectionery

Liquid Glucose is obtained by partial hydrolysis of starch slurry by acid or enzyme. It is also known as Sweetose, Rice Syrup, or Glucose. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry. By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses.
Liquid Glucose (Sweetose) comes as a clear, colorless, viscous solution which makes it compatible with the physical properties desired in the end products. Chemically, Liquid Glucose shows up functional properties such as high fermentability, viscosity, humectancy – hygroscopicity, sweetness, colligative properties and its role in Maillard’s reaction.
The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavor, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE.
The reducing action of glucose makes it incompatible with strong oxidizing agents, which has advantages of its own.
Application:

• A food technologist will use it to control crystallization, body appearance, sweetness, osmotic pressure and as a preservative in hard-boiled candies, jams and jellies.
• A baker will ferment it with yeast for raising the product. A dairyman will add it to ice cream, to improve the texture and palatability of the ice cream and enhance flavors. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweeteners derived from corn syrup. This sweetener is reported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.
• A chemical engineer will find the use of liquid glucose a raw material for GLUCONIC ACID, KOJIC ACID and CITRIC ACID.
• A pharmacist will add Liquid Glucose in cough syrup and vitamin based tonics. Will also use it as a base of artificial honey. He also uses it as a granulating agent for tablet coating.
• A specialist will use liquid glucose in curing and imparting flavor in .
• A tanner will use Liquid Glucose to enhance weight and ensure a softer texture. He will also use it to precipitate chrome into the body of the leather due to its reducing action. He will also add it to shoe polish to prevent it from caking and to help it to give a better and quicker shine.
• The specialty of our Glucose Syrup is that it is Sulphur Free.

Uses:

• Production Of Confectionery Products
• Soft and Hard Boiled Sweets
• Fondants and Creams
• Jellies Preserves
• Bakery Products
• Caramel and Toffee