Your are here: Zhengzhou Natural Chemical Co.,Ltd >> Home >> Products >> Sweeteners
Liquid glucose

Liquid glucose
Introduction.:
      Liquid Glucose also called Corn syrup is syrup, made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the cornstarch to corn syrup, Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.
      The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharide, and can be made from any sources of starch; wheat, rice and potatoes are the most common sources.
 
Product Identification.:
  Product name: Liquid glucose
  Synonyms:Corn Syrup (glucose); Glucose syrup; Syrups, hydrolyzedstarch; Maizesyrup
  Molecular Formula: C6H12O6
  Molecular Weight：180.16
  CASE NO: 8029-43-4
  EINECS NO: 232-436-4
  Product Grade: Food grade
 
Physical & Chemical Properties.:
    It is Viscous liquid, no visible impurities by naked eyes, colorless or yellowish ,light transparency.
    The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their "dextrose equivalent" (DE).
 
Application.:
 Application of Liquid Glucose:
1. In Confection Products
Name
Index
Cause analysis
Soft candy
DE : 35 40
Dry Solids : 75.0% 85%
pH : 5.0 6.0
Boiling temperature : 115 125
Choosing moderate pH is to control the flexibility
Crisp candy
 
DE : 42% 48%
Boiling temperature : 150 170
pH4.6 6.0
Dry Solids : 75.0% 85%
 
Low DE may cause low boiling temperature, result in less brightness
Milk candy
DE : 35 42
Boiling temperature : 138 148
pH : 4.6 6.0
Dry solids : 75.0% 85%
It is better to choose low pH; Too high pH may cause poor tenacity
 
Hard
Candy
DE : 40 48
Boiling temperature : 150 160
pH : 4.6 6.0
Dry solids : 75.0% 85%
Boiling with fire may change the color
Moulding
Candy
DE : 40 46
Boiling temperture : 150 160
pH : 4.6 6.0
Dry solids : 75.0% 85%
This product is favourable for Moulding process. It is hard to demould with low DE. It is hard to keep the proper shape under the condition of high DE and high boiling temperture.
Maltose candy
DE : 38 45
Boiling temperature : 140 150
pH : 4.6 6.0
Low DE and low boiling temperture are better for controlling process time and increasing output. Too low temperture may lead to poor tensility.
    2. Its high viscousness increases the thickness and flavor in tinned fruits, fruit juices and syrup.
    3. With high hydroscopicity, it maintains the soft taste, improves the flavor, and extends the shelf life in soft candy, bread, cake etc.
    4. With low ice-point and crystallization resistance it can improve the flavor and increase the output in beverages.
    5. As a sweetener with high osmotic pressure, it can maintain the flavor and extend the shelf life in preserved fruits, glazed fruits, jams etc.
    6. In torrefied foods : Bread and cake can gain some super flavor and function by adding IMO because of its hydroscopicity, low sweat taste and low fermentability. Cakes become more crisp and soft and bread is more elastic and delicious. These products are easy to keep freshness and longer shelf life. It can decrease the crystallizability, lumping and deterioration in sweetened bean paste and the similar foods.
    With active reduction it is not stable in neutral or alkaline condition. Color substances may be produced by heating. When it reacts with nitrogenous compounds the brown-yellow caramel is produced, which has the special flavor.   With high hygroscopicity it favourably maintains the stable moisture and soft taste in torrefied foods.  
    7. Liquid Glucose has the similar characteristics to High Matose Syrup. According to the needs of consumers we can offer different products (content of maltose in liquid Glucose : 10% 30%).
 
Packing.:
   1). Net 25 kg / 75 kg / 300 kg drum
   2). According to customers' requirement
 
Quality standard.: (see table)
 
Liquid glucose index
Items
Index
DE value
20
40
DE>60%
Boiling temperature
120
150
-
PH
4.6 ~ 6.0
Dry solids
≥50%
Protein
0.1%
Sulphate ash
0.3%
Transparency
≥98%
Sulfur dioxide
200 mg/kg
SO2
＜13.4mg/kg（400ppm)
Pb
≤0.5mg/kg
As
≤0.5mg/kg
Cu
≤0.5mg/kg
Bacteria Population
30piece/g
Coliform(N)
≤30mpn/100g
Total bacteria(N)
≤3000cfu/g
Pathogens(salmonella)
Negative
Shelf life
2 years
 

Other Products