Liquid Glucose

Liquid glucose molecular formula C6 H12 O6 also known as corn syrup is a fundamental ingredient in many food and industrial products it is a purified  concentrated aqueous solution  obtained from starch.

Functional Advantages

Crystallizing

Liquid glucose is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections.
Candies made out or sucrose alone are subject to Crystallization and may crumble.

Flavour Enhancer

Liquid glucose performs to bring out the delicate flavour in candies.

Texture Enhancers

Liquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth fed, liquid glucose also impart a firmer, heavier body to Ice creams.

Stabilizer

Liquid glucose acts as a stabilizer and improves the shelf life of the product. It helps to reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity.

Adjuncts

Adjuncts are used to supplement malted barley in brewing and liquid glucose has a number of advantages as an adjunct, it is completely soluble and economical, easy to handle and adaptable .liquid glucose is ideal for high  gravity brewing techniques which increases the overall brew house efficiency and yield.

Fermentation

Liquid glucose is an  economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cake and cookies but also adds richer crumb colour.

Humectants

Liquid glucose raises the humectancy levels in certain baked good which in turn increases the shelf life of these products. The icings produced with liquid glucose have a more brilliant sheen and appreance and provide a glaze for the products.