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Liquid Glucose
Liquid glucose performs to bring out the delicate flavor in candies. High viscosity, humidity, sweetness and pervasion. Does not crystallize on storage and prevents crystallization of sucrose in combined syrups. Lowers freezing point. Keeps food products soft and fresh. Excellent food preservative Provides body and cohesiveness Emulsion stabilizer.
Specifications of Liquid Glucose:
SR. NO. | CHARACTERISTICS | SPECIFICATIONS | |||
I.G. GRADE | SO2 Free | ||||
1 | Moisture percent by weight | 13 to 18 | 13 to 18 | ||
2 | Total Solids at 20oC percent by mass | 82 to 87 | 82 to 87 | ||
3 | Sulphated Ash percent by mass, Max | 0.50 | 0.50 | ||
4 | PH of 50 % solution at 25oC | 4.50 to 5.50 | 4.50 to 5.50 | ||
5 | Dextrose Equivalent Percent by weight on dry basis | 38 to 48 | 38 to 48 | ||
6 | Sulphur Dioxide ppm (Max) | 400 | 70 | ||
7 | Arsenic ppm (Max) | 1.00 | 1.00 | ||
8 | Copper ppm (Max) | 5.00 | 5.00 | ||
9 | Heavy Metals ppm Max | 10.0 | 10.0 | ||
10 | Starch | Absent | Absent | ||
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Application : |
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| Specific properties of Liquid Glucose:-
Applications:- Industries – Candy, Confectionary, Ice Cream, Jams, Jelly, Chewing Gum, Canned Fruits, Syrup Making, Bakery
• Increasing Sweetness of the products by acting as sweetener up to extent. • Corn Syrup can replace the Cane Sugar up to 20-50%, depend upon the product to be made. • Confectionary – Corn Syrup – Non Crystallizing substance with less sweetness can successfully produce a homogenous and palatable confectionary product. • Hard candies can be made completely from Liquid Glucose without adding cane sugar. • Ice Cream – It gives homogenous smoother texture with definite advantage of preventing cane sugar crystallization. • Bakery Product – In several product help to keep them in soft condition. Corn Syrup gives body, Bulk & Sweetness to the product. • Addition of Corn Syrup up to 10% prevents caking & gives better shine in certain application. • Liquid Glucose is also used to make Chewing gum to impart flavor taste & thickness. |
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