Liquid Glucose

Liquid Glucose derived from corn starch typically offers a slightly different saccharide profile and viscosity compared to that from rice starch. Corn-based syrup usually has a balanced sweetness and is widely used in standard confectionery, whereas rice-based glucose syrup may provide a lighter color and different crystallization properties, beneficial for certain delicate food products.

Liquid Glucose inhibits crystallization by interfering with the sucrose crystallization process, creating a smooth texture and preventing sugar graininess in confectioneries and syrups. This ensures the final product maintains an appealing consistency and extended shelf-life.

Yes, Liquid Glucose’s high-viscosity properties allow food manufacturers to accurately control the thickness and texture of their products, such as fillings, icings, and chewy confectioneries, ensuring desirable mouthfeel and product stability.

Indeed, Liquid Glucose is widely used as a humectant and stabilizer in chewing tobacco products. Its moisture retention capability helps maintain product softness and texture, improving consumer experience.

Liquid Glucose should be stored in a cool, dry place away from direct sunlight and extreme temperatures to prevent degradation and maintain its moisture retention and viscosity properties for optimal performance in production.