Liquid Glucose

Properties of Liquid Glucose: Liquid Glucose contains Maltose hence resistant to crystallization; this UNIQUE property makes it the UNIVERSAL Doctor for all practical confectionery products. It contributes to body and mouth appeal Its hygroscopic qualities with non-crystallizing nature helps the finished products in soft condition and shelf life. Liquid Glucose improves the gloss and clarity of hard candies, jams and Jellies. Liquid Glucose of high dextrose Equivalent and high solids exhibit moderate osmotic pressure and inhibits microbial spoilage. It reduces freezing point of a solution which helps manufacture of Ice Creams and frozen desserts. Viscosity of Liquid Glucose is the most important physical Property which depends on density, Dextrose Equivalent and temperature. USES:- On the basis of the above properties Liquid Glucose is universally used for the production of confectionery products oft and hard boiled sweets, Fondants and Creams, Jams, Jellies preserves, Bakery products. Caramel and Toffee, yeast, Ice Milk, Meat Industry, Processing Leather it gives pliability and weight in the chrome process because of its reducing action helping precipitation into the body of the leather. Liquid Glucose of low SO2 content has application in pharmaceutical industry for the production of Liquid formulations. In addition to this it can be used in many industrial products like adhesives, chemicals, dyes and ink, paper, textile and tobacco.

Liquid Glucose is the purified concentrated aqueous solution of Nutritive Saccharides