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Glucose Syrup

Last Modified : 2024-12-14

Use Case :

Confectionery and Chocolate: Glucose syrup helps prevent sugar crystallization and creates a soft and smooth texture in candies, chocolates, and marshmallows.
Frozen Desserts: Used in the production of ice cream and other frozen desserts as a sweetener and crystallization inhibitor.
Baking Products: Used in cakes and cookies as a moisture-preserving and softening agent to ensure the final product remains moist and fresh.

Product Analysis File :

Description :

Glucose, typically derived from starches (usually corn starch), is a liquid sweetener with a thick texture and mild taste, widely used in the food industry as a source of energy and texture enhancer. Due to its ability to prevent crystallization and retain moisture, it is highly popular in the production of candies, ice cream, jams, and bakery products.

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Industries using this product :

Key Features and Benefits

Prevents Crystallization: Glucose syrup acts as a crystallization inhibitor, preventing the formation of sugar crystals in sweet products.
Moisture Retention and Softness Enhancement: This ingredient helps maintain moisture in products, improving their soft and tender texture, particularly beneficial in bakery and confectionery products.
Flavor and Texture Stabilizer: Glucose syrup provides a mild taste without negatively affecting the final flavor of the product, helping to create a smooth and stable texture in food products.

Technical Specifications

Chemical Formula: A mixture of various sugars including glucose, maltose, and oligosaccharides.
Appearance: Thick, clear, or amber liquid.
Solubility: Fully soluble in water.
Viscosity: Depends on the sugar content, generally has a thick and sticky texture.
Storage Conditions: Store in a cool, dry place, away from direct sunlight to preserve product quality.

Frequently Asked Questions (FAQ)

What is the difference between glucose and corn syrup?
Glucose is typically derived from various starches, especially corn, while corn syrup (HFCS) contains higher amounts of fructose, giving it a higher level of sweetness.
Is glucose suitable for frozen products?
Yes, glucose is an excellent choice for improving the texture of frozen desserts and preventing ice crystals due to its crystallization-inhibiting properties.

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