Liquid Glucose (Corn Syrup / Glucose Syrup)

Product description: Liquid Glucose, also known as Corn Syrup or Glucose Syrup, is a purified aqueous solution of nutritive saccharides obtained from starch. It is produced through the enzymatic conversion of starch at high temperatures, resulting in a clear, viscous syrup. Liquid Glucose is commonly used as a thickener, sweetener, and humectant in various food and industrial applications due to its ability to retain moisture and prevent crystallization.

Features

Viscosity and
sweetness

The syrup's viscosity and sweetness vary based on the degree of hydrolysis, measured as Dextrose Equivalent (DE)

Moisture
retention

Helps maintain the freshness and moisture content of food products.

Crystallization
prevention

Slows down the crystallization process, making it ideal for use in candies, jams, and jellies.

Neutral
flavour

Does not alter the taste of the final product.

Key benefits

Humectant
properties

Keeps food moist and maintains freshness.

Versatility

Suitable for a wide range of food, pharmaceutical, and industrial applications.

Consistency

Provides consistent quality and performance in various formulations.

Food industry

Confectionery

Used to prevent crystallization in jams, jellies, and hard candies. Also used in chewing gums and ice cream for a smoother texture.

Bakery

Enhances the texture and stability of pies, cream fillings, éclairs, and candies.

Beverages

Acts as a sweetener and thickener in various drink formulations.

Dairy

Used in the preparation of ice cream and other dairy products to prevent sucrose crystallization.

Pharmaceutical
industry

Serves as a base for liquid formulations like tonics, elixirs, and cough syrups due to its moderate sweetness and stability.

Tobacco
industry

Used to flavour and maintain the texture of chewing tobacco and cigarettes.

Tanning
industry

Adds pliability and weight to leather in the chrome tanning process.

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Parameters	UOM	Limits
Description		Yellow tinge to colourless, clear, thick viscous syrup
Dry solids % at 20°C	%	82-85
Sulphated ash (on dry basis)	% Max	0.5
Dextrose Equivalent (DE) (on dry basis)	%	40.0 - 44.0
pH (50% solution, w/v)		4.80 - 5.50
Sulphur dioxide (ppm)		400 (Confectionery), 40 Max (Pharma)
Acidity (ml of 0.1N NaOH/5g)	ml Max	0.6
Starch		Absent (No blue colour with Iodine solution)
Total plate count (c.f.u/gm)		Max 1000/gm
E.coli / Salmonella		Absent
Yeast / Moulds		< 50