The partial hydrolysis of starch slurry by acid or enzyme gives an end product, which is commonly known as Liquid Glucose (Sweetose), Corn 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) is a clear, colourless, viscous solution, making it compatible with the physical properties desired in the end products. Chemically, Liquid Glucose has 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 flavour, 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.
Liquid glucose used in jams, jellies & candies to control crystallization & sweetness. In Ice cream to improve the texture and palatability of the ice cream and enhance flavors. In the Pharmaceutical industry cough syrup or vitamin-based tonic. You can see the versatility of liquid glucose it works in multi industries. You should always go for the product which is never going to be wasted.
Liquid glucose added to the cake as sugar for optimum sweetness. In chocolates & candies, liquid glucose makes the product more soft & fresh. It prevents the crystallization of sucrose.
In 300 kg HM HDPE barrels, ISO Tanks & 1 MT IBC