Liquid Glucose

Low DE and low boiling temperture are better for controlling process time and increasing output. Too low temperture may lead to poor tensility.

pH : 4.6 6.0

Boiling temperature : 140 150

DE : 38 45

Maltose candy

This product is favourable for Moulding process. It is hard to demould with low DE. It is hard to keep the proper shape under the condition of high DE and high boiling temperture.

Dry solids : 75.0% 85%

pH : 4.6 6.0

Boiling temperture : 150 160

DE : 40 46

Candy

Moulding

Boiling with fire may change the color

Dry solids : 75.0% 85%

pH : 4.6 6.0

Boiling temperature : 150 160

DE : 40 48

Candy

Hard

It is better to choose low pH; Too high pH may cause poor tenacity

Dry solids : 75.0% 85%

pH : 4.6 6.0

Boiling temperature : 138 148

DE : 35 42

Milk candy

Low DE may cause low boiling temperature, result in less brightness

Dry Solids : 75.0% 85%

pH4.6 6.0

Boiling temperature : 150 170

DE : 42% 48%

Choosing moderate pH is to control the flexibility

Boiling temperature : 115 125

pH : 5.0 6.0

Dry Solids : 75.0% 85%

DE : 35 40

Soft candy

Cause analysis

Index

Liquid Glucose