Liquid Glucose (Corn Syrup / Glucose Syrup)
Liquid Glucose, also known as Corn Syrup or Glucose Syrup, is typically manufactured by subjecting starch to high temperatures in the presence of acid. However, it can also be produced through enzymatic conversion, which results in a different spectrum of saccharides and slightly altered properties compared to acid-converted Liquid Glucose.
Composition & Properties
Liquid Glucose is a mixture of various saccharides, including:
- Monosaccharides
- Disaccharides
- Trisaccharides
- Tetrasaccharides
- Pentasaccharides
- Higher saccharides
It contains dextrins, which help retard crystallization—a crucial property in food production. This makes Liquid Glucose highly beneficial in applications where crystallization needs to be controlled.
Key Benefits in Food Applications
- Prevents Sugar Crystallization: In jams and jellies, Liquid Glucose prevents the cane sugar from crystallizing, thanks to its dextrin content.
- Extends Shelf Life: It helps preserve food products without significantly increasing sweetness.
- Improves Texture & Consistency: In confectionery, cane sugar has two main drawbacks:
- It crystallizes easily, causing hardening.
- It adds excessive sweetness.
- Corn syrup, being non-crystallizing and less sweet, helps create a smooth, palatable confection.
- Sugar Replacement: Depending on the product, 20% to 50% of cane sugar can be replaced with Liquid Glucose. In India, hard candies are often made entirely from glucose syrup without adding cane sugar.
Common Applications
Liquid Glucose is widely used in:
- Confectionery (candies, chewing gums, chocolates)
- Baked goods
- Ice creams
- Jams & jellies
- Ketchups & sauces
Packaging
- 300kg HDPE/Steel barrels
Specifications
- Liquid Glucose
- SO₂ Free
