Liquid Glucose

Liquid glucose molecular formula C H O also 6 12 6 known as corn syrup is a fundamental ingredient in many food and industrial products it is a purified concentrated aqueous solution of nutritive saccharides obtained from Starch. The solids are composed of various carbohydrates such as dextrose, maltose and higher saccharides, the different carbohydrate profiles compiled with various available solids levels give liquid glucose its
unique functionalities. The quality of liquid glucose has a direct impact on the quality and performance of the finished product.

Functional Advantages
Crystallizing

Liquid glucose is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out or sucrose alone are subject to Crystallization and may crumble.

Flavour Enhancer

Liquid glucose performs to bring out the delicate flavour in candies.

Texture Enhancers

Liquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth fed, liquid glucose also impart a firmer, heavier body to Ice creams.

Fermentation

Liquid glucose is an economical source of fermentable solids and a popular choice in the
baking industry it not only provides sweetness and density control to cake and cookies but also adds richer crumb color.

Humectants

Liquid glucose raises the humenctancy levels in certain baked good which in turn increases the shelf life of these products. Icings produced with liquid glucose have a more brilliant sheen and appearance and provide a glaze for the products.

Handling and Storage

Liquid glucose in drums should be stored in a clean dry area, at room temperature once opened, should be kept in tightly closed container in a ventilated area if use is not for along time. Protect against physical damage. Isolate from incompatible substance