Liquid glucose is a kind of colorless or light yellow, transparent and viscous syrup that is derived from purified corn starch through hydrolysis by the double enzyme method, decoloration, ion exchange and purification. It has a moderately sweet flavor, and is a starch sugar products that is widely used in the food industry. Liquid glucose has high viscosity, humidity, sweetness and pervasion. It also has such advantages as anti-crystallinity and a lower freezing point. It is widely used in candy, beverages (carbonic and lactic acid drinks, juice drinks, solid drinks, tea drinks), beer, wine, enzyme preparations, preserved fruit, jam, baked foods,and so on.
Liquid glucose's low freezing point makes it ideal for use in ice cream, making the ice cream smoother and the mix more stable. Some candies, most notably nougats, fudge, hard candies, gum, caramel and marshmallow, are made with liquid glucose because it prevents crystallization, reduces browning of the sugars and produces a clear product. For breads, liquid glucose provides a fermentable carbohydrate, useful, for example, in sourdough applications. Liquid glucose is also used in soft drinks, especially diet sodas, in order to improve flavor and mouth feel and to control the level of sweetness of the drink.
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