Glucose syrup is a kind of starch syrup produced by enzyme or acid with starch as raw material. Its main components are glucose, maltose, maltotriose, maltotetraose and tetrasaccharides. It is also called liquid glucose and glucose-malt syrup.

Also called dextrose. A monosaccharide, hexose containing aldehyde groups. The solid state is white crystals, slightly sweet when dissolved in water, optically active, and its aqueous solution is optically active to the right. It is widely present in organisms and is a component of certain disaccharides (such as sucrose, maltose, etc.) and polysaccharides (such as starch, cellulose, etc.). Glucose syrup is obtained by starch hydrolysis. In the 1960s, microbial enzymes were used to produce glucose. This is a major innovation and has obvious advantages over acid hydrolysis. In production, the raw materials do not need to be refined, and acid-resistant and pressure-resistant equipment is not required. In addition, the sugar solution has no bitterness and a high sugar yield. In the food industry, glucose can be treated with isomerase to produce fructose, especially fructose syrup containing 42% fructose. Its sweetness is the same as that of sucrose and has become an important product in the current sugar industry.

Product usage

1. Application in CandyLiquid glucose has mild and moderate sweetness, good crystallization resistance, antioxidant properties, moderate viscosity, and good chemical stability, and is widely used in the candy industry.

2. Liquid glucose has a high viscosity. It can be used in canned fruit, fruit juice drinks, and edible syrups to improve the consistency and palatability of the product.

3. Liquid glucose has high hygroscopicity. It can be used in soft candies, bread, and pastry foods to keep the product soft, improve the taste of the product, and extend the shelf life.

4. Liquid glucose has the advantages of anti-crystallization and low freezing point. It can be used in cold drink production to improve the taste of the product and improve the quality of the product.

5. Due to the high osmotic pressure and high sweetness of liquid glucose, it is used as a sweetener in preserved fruits, candied fruits, jams, canned juices, and cream foods. It has the advantages of a long shelf life and the taste of the product is not easy to change.