Liquid Sugar
Packaging: 300Kg
Description:
Liquid glucose is purified and concentrated aqueous solution of nutritive saccharine obtained from Starch. The solids are composed of various carbohydrates profiles coupled with various solid levels give liquid glucose its unique functionalities.
Application:
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 flavor and maintain the texture of chewing tobacco and cigarettes.
Tanning industry
Adds pliability and weight to leather in the chrome tanning process.
Liquid glucose is purified and concentrated aqueous solution of nutritive saccharine obtained from Starch. The solids are composed of various carbohydrates profiles coupled with various solid levels give liquid glucose its unique functionalities.
Application:
Used for various functionalities like anti crystallizing agent in confectionery, flavor and texture enhancer in candies and ice creams, browning effect in bakery, stabilizer, used as adjunct to supplement malted barley in brewing, fermentable solid in bakery, humectant in certain baled foods, also used in sauces to replace sugar to optimize cost.
Used in hard boiled candies, chewing gums, soft caramel candies, fillings, toppings and fillings, alcoholic drinks, coating of corn flakes & puffed rice in breakfast cereals, ketchup and sauces
Description:
High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label "high", the syrup must contain at least 50% maltose. Typically, it contains 40-50% maltose, though some have as high as 70%.
Application:
High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard boiled candy, at a given moisture level & temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose, so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup