- Native/Corn Starch Powder
- Thin Boiling Starch
- Oxidized Starch
- Liquid Glucose
- High Maltose Corn Syrup
- Malto Dextrin
- Dextrose Monohydrate
- Dextrose Anhydrous
- Dextrose Syrup
- Single Shot Starch
- After Waxing Chemicals
- Modified Starch-LV
- Finish Lux
- Reactive Printing Chemicals
- Pigment Printing Chemicals
- Corn Germ
Corn Syrup commonly known as Liquid Glucose or glucose syrup. It is produced by enzymatic or acidic hydrolysis of starch. It is slightly yellow to colorless, clear, thick, viscous syrup, sweet to taste. It is miscible with water & sparingly soluble in alcohol. Normally glucose syrup is a mixture of Dextrose, Tetra, and Penta in higher saccharides.
Liquid glucose is used to balance the sweetness, but in some cases also to control crystallization.
Liquid glucose prevents spoilage of the product without unduly increasing its sweetness. In confectionery, Liquid glucose is major ingredient of hard candies. Other important functions in sugar confectionery are to provide
The ability of liquid glucose to control the crystallization process is very important to the texture and form of sugar confectionery products such as caramel fillings and toffee. In hard toffee the ability of melted sugar to create a glassy, firm structure is also utilized.
Liquid glucose adds sweetness and enhances other flavors.
Decomposition products from heating the sugar influence the color. This is particularly important in giving caramels and toffee their characteristic taste.
In Ice cream, Glucose syrup not only prevents sucrose crystallization but also imparts a smoother texture.
Commercial Bakeries do use liquid glucose for pies, cream fillings.
Chocolate confectionery is cocoa-based products. In chocolate Products, the sugar mainly affects the
Liquid glucose adds sweetness and balances the slightly bitter taste of the cocoa. In milk chocolate the milk powder also adds sweetness, and consequently the sugar content is lower than in plain chocolate.
Liquid glucose has an impact on the viscosity of the chocolate and thus the texture and form of the end product. Liquid Glucose, which is a mixture of equal quantities of glucose and fructose, is mainly used for chocolate fillings because it does not crystallize.
In the Pharmaceutical industry, liquid glucose is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. Liquid glucose has a moderate sweetness, which is preferable to the excessive sweetness of sugar. Also, liquid glucose has the advantage of not crystallizing when stored.
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