Liquid Glucose
The partial hydrolysis of starch slurry by acid or enzyme gives an end product, which is commonly known as Liquid Glucose, Corn Syrup or Glucose. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry.
By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses Liquid Glucose is a clear, colorless, viscous solution, making it compatible with the physical properties desired in the end products. Chemically, Liquid Glucose has functional properties such as high fermentability, viscosity, humectancy – hygroscopicity, sweetness, colligative properties and its role in Maillard’s reaction. 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. The reducing action of glucose makes it incompatible with strong oxidizing agents, which has advantages of its own.
- High Sweetness: Liquid Glucose provides a high level of sweetness, making it ideal for various food and beverage applications.
- Excellent Solubility: It dissolves easily in water and other solvents, ensuring smooth integration into formulations.
- Non-Crystallizing: Liquid Glucose helps prevent crystallization, enhancing the texture and shelf-life of products.
- Moisture Retention: It has excellent moisture retention properties, which help maintain the freshness of baked goods.
- Versatile Application: Suitable for use in confectionery, beverages, pharmaceuticals, and more.
- Liquid Glucose provides a high level of sweetness, making it ideal for various food and beverage applications.
- To control crystallization, body appearance, sweetness, osmotic pressure, and as a preservative in hard-boiled candies, jams, and jellies.
- A baker will ferment it with yeast for raising the product. A dairyman will add it to ice cream to improve the texture and palatability of the ice cream and enhance flavors. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweeteners derived from corn syrup. This sweetener is reported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.
- Liquid Glucose is 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.
- It is used in curing and imparting flavor in tobacco.
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Who We Are
Gujarat Ambuja Exports Limited (GAEL) is principally involved in the manufacturing of Corn Starch Derivatives, Soya Derivatives, Feed Ingredients, Cotton Yarn, and Edible Oils. Since its incorporation in 1991, GAEL strives to serve the Food, Pharmaceutical, Feed and many other industries with a long-term growth strategy in the Agro-Processing sector.
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