Liquid glucose also known as glucose syrup is a fundamental ingredient in many food and industrial products. The solids are composed of various carbohydrates such as dextrose, maltose and higher saccharine, 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.
- Liquid glucose can be used in a wide range of culinary applications. Liquid glucose improves the form, gives body and texture to the finished products.
- It also imparts resistance to discolouration, moisture formation and crystallisation, thus producing products which have exceptional clarity, stability and brilliance
- Liquid glucose is used in almost every type of confection, particularly hard candies. Liquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. Liquid glucose acts as a stabilizer and improves the shelf life of the product.
- Liquid glucose is an economical source and a popular choice in the baking industry as it not only provides sweetness & density control to cakes but also adds richer crumb color.