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Liquid Glucose (SO2 Free)
The partial hydrolysis of starch slurry by enzyme gives an end product which is commonly known as Liquid Glucose.
Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chain molecules of polysaccharide contained in starch slurry. Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses.
Liquid Glucose contains Maltose hence resistant to crystallization. This unique property makes it the universal doctor for all confectionery products. Viscosity of liquid glucose is the most important physical property which depend on density, Dextrose equivalent & temperature. Liquid Glucose is a clear‘ colourless making it compatible with the physical properties desired in the end products.
Liquid Glucose 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.
Liquid Glucose has functional properties such as high fermentability, viscosity, humectant-hygroscopicity, sweetness.
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.
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