Liquid Glucose is a clear, colourless to pale yellow, sticky solution, its properties are directly related to the Dextrose Equivalent or DE, and so are its effects on flavour. Other properties such as cohesiveness, bodying characteristics, foam stabilisation and prevention of sugar crystallisation are inversely proportional to the increasing DE. It is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. The primary purpose of using liquid glucose in making jams and jellies is to prevent their cane sugar ingredient from crystallising, which is ensured by the presence of dextrins in the glucose syrup. Corn syrup being a non-crystallising substance with less sweetness, very successfully produces a homogenous and delicious confection. Depending upon the character of the goods involved, 20% to 50% of the cane sugar can be replaced with corn syrup. In India, hard candies are often made entirely out of the glucose syrup, without adding cane sugar. It comes in the DE 81-82% in plastic drums as well as tanker loads.

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