Liquid Glucose (SO2 Free)

Introduction
The partial hydrolysis of starch slurry by enzyme gives an end product. which is commonly known as Liquid Glucose.
Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chaine molecules of polysaccharide contained in starch slurry.
Liquid Glucose of various DE (Dextrose Equivalent} can be obtained for varied end uses.

Specific Properties of Liquid Glucose

• Liquid Glucose contains Maltose hence resistant to crystallization. this unique property makes it the universal doctorfor all confectionery products.
• Viscosity of liquid glucose is the most important physical property which depend on density, Dextrose equivalent & temperature.
• Liquid Glucose is a clear‘ colourless making it compatible with the physical properties desired in the end products.
• Liquid Glucose has functional properties such as high fermentability, viscosity, humectancy-hygroscopicity, sweetness.
• The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavour, freezing point depression and osmotic pressure.
• Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE.

Applications

• Liquid Glucose used in cough syrup and vitamin based tonics.
• It is also used as a base of artificial honey & as a granulating agent for tablet coating.