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Overview
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Glucose syrup is a transparent, viscous syrup made from purified corn starch and refined through enzymatic hydrolysis. It has high viscosity, good hygroscopicity, mild sweetness and high osmotic pressure. It also has the advantages of being resistant to crystallization and having a low freezing point. Widely used in baked goods, enzyme preparations, dairy products, meat products, condiments, medicine and other industries. Appearance: clear viscous liquid, no visible impurities; Taste: unique sweetness of glucose syrup, no peculiar smell
1. Application in Candy Liquid glucose has mild and moderate sweetness, good resistance to crystallization, antioxidant properties, moderate viscosity, and good chemical stability, and is widely used in the candy industry.
2. Liquid glucose has a high viscosity, and its viscosity can be used in canned fruits, juice drinks and edible syrups to improve the consistency and palatability of the product.
3. Liquid glucose has high hygroscopicity and can be used in soft candies, breads, and pastries to keep the products soft, improve the taste of the products, and extend the shelf life.
4. Liquid glucose has the advantages of anti-crystallization and low freezing point. It can be used in the production of cold drinks to improve the taste and quality of the product.
5. Due to the high osmotic pressure and high sweetness of liquid glucose, it can be used as a sweetener in preserved fruits, preserves, jams, canned juices and cream foods. It has the advantages of long shelf life and the taste of the product is not easy to change.
6. Application of liquid glucose in baked goods: Liquid glucose has good reducing properties, has low chemical stability under neutral and alkaline conditions, is easily decomposed into colored substances when heated, and is also prone to coking reactions with protein nitrogen-containing substances. It produces brown caramel with a unique flavor. Due to its high fermentable sugar content, it is beneficial to food fermentation in the baking industry. Liquid glucose has high moisture absorption and high moisturizing properties, which can keep the moisture of baked goods constant and make them soft and delicious.
FAQ
Q1: What is Glucose Corn Syrup?
A1: Glucose Corn Syrup is a syrup made from enzymatic hydrolysis and conversion of corn starch. It is composed mainly of glucose (glucose) and also contains small amounts of glucose polymers. Glucose Corn Syrup has many uses in food processing, including sweetening, increasing moisturizing, preventing crystallization, thickening, coloring, etc. It is widely used in the food industry and is commonly found in various foods such as candies, biscuits, beverages, and condiments.
Q2: What is the role of Glucose Corn Syrup in food?
A2: The role of Glucose Corn Syrup in food usually includes the following aspects:
Sweetening and enhancing mouthfeel: Glucose Corn Syrup is a sweetener used to sweeten foods and beverages and improve mouthfeel.
Prevents Crystallization: Glucose Corn Syrup prevents sugar in foods from crystallizing, maintaining the taste and texture of foods.
Increase Moisturizing: Adding Glucose Corn Syrup to pastries, candies and other desserts can increase their moisturizing properties and extend the shelf life of the food.
Increase consistency: In some food processing processes, Glucose Corn Syrup is used as a thickening agent to increase the viscosity and consistency of food.
Add color: Glucose Corn Syrup can be used as a pigment carrier for food to help the food maintain an attractive appearance and color.
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