LIQUID GLUCOSE is purified concentrated aqueous solution of polysaccharides obtained from partial (controlled) hydrolysis of maize starch. The solids are composed of various carbo-hydrates; dextrose, maltose and higherpolysaccharides.
The different carbohydrate profiles combined with various available solid levels give Liquid Glucose its unique application functions. INVERT SYRUP (invert sugar syrup) is pale coloured sweetener prepared by the acid hydrolysis / enzymatic hydrolysis of a solution of white refined sugar. Invert Syrup contains equal proportions of the invert (reducing) sugars: glucose and fructose. It has wide application and is particularly useful where high concentrations of invert sugars are required. The crystal-inhibiting characteristics and humectant properties (retention of
moisture) means that the shelf life of many products can be extended by the use of
Invert Syrup in product formulations. It has a high degree of sweetening power relative
to sucrose.
Other functional properties of the products are:
Keep food products soft and fresh.
Does not crystallise on storage.
Excellent food preservative.
Provide body and cohesiveness.
Prevent crystallisation of sucrose in combined syrups.
Emulsion stabilizer.
Freezing point depressant
Candy confectionery and sweet making
Major ingredient of hard boiled candies.
Conjunction with sugar for flavoured candies, chocolates manufacture.
Glucose biscuits
Jams, jellies, chewing gums and canned fruits
Extensively popular in sweet manufacturing business as it prevents crystallization and
used to the level of 30% - 40%. Being non-crystalline it produces homogeneous
confectionery.
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