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Liquid Glucose (commonly known as Sweetose, Corn Syrup, or Glucose) is produced through the partial hydrolysis of starch slurry using acid or enzymatic processes. The hydrolysis breaks down the long-chain polysaccharides into a wide range of carbohydrate molecules, resulting in a mixture characteristic of liquid glucose.
By modifying the composition of these carbohydrates, products with different Dextrose Equivalent (DE) values can be formulated to suit specific applications. Liquid Glucose is a clear, colorless, and viscous syrup that blends easily into various systems. Its chemical properties include strong fermentability, high viscosity, humectancy, sweetness, and distinct colligative behavior as well as participation in Maillard reactions. DE directly influences sweetness, flavor, freezing point depression, and osmotic pressure, while traits such as cohesiveness, bodying ability, foam stabilization, and inhibition of sugar crystallization decrease as the DE increases. Owing to its reducing nature, glucose is incompatible with strong oxidizing agents, which can be advantageous in certain conditions.
Enhances the flavor profile of food and beverage formulations.
Easily disperses in water and many solvents for seamless processing.
Prevents sugar crystallization, improving product texture and stability.
Helps maintain softness and freshness in baked products.
Ideal for confectionery, beverages, pharmaceuticals, and numerous industrial applications.