Glucose Syrup, also known as confectioner’s glucose, is a syrup produced by the hydrolysis of starch, with maize (corn) being a common starch source. Glucose itself is a type of sugar.
Liquid Glucose Syrup is ideal for use in confectionery products such as hard candies, caramels, jellies, and marshmallows. Queen Glucose Syrup is gluten-free and suitable for a variety of food recipes.
Glucose syrup serves multiple functions in food: it sweetens, softens texture, and adds volume.
By enzymatically converting some of the glucose in corn syrup into fructose, a sweeter product known as high fructose corn syrup is created.
In commercially prepared foods, glucose syrup is primarily used as a thickener, sweetener, and humectant — an ingredient that helps retain moisture and maintain freshness. It is also widely used in the manufacture of many candy products.
Glucose Syrup is from 100% Natural Maize Starch Origin and Kosher Certified.
| Product | Glucose Syrup Food Grade |
|---|---|
| Chemicals Name | Glucose Syrup |
| INCI Name | Liquid Glucose Syrup |
| Product Family | Starch Derivatives |
| CAS No. | 8029-43-4 |
| H.S Code | 1702.30.3900 |
| Chemical Formula | C6H12O6 |
| Origin | Maize Starch |
| Physical Appearance | Clear Colorless Liquid |
| Certification | 100% Natural Maize Starch origin and Kosher certified |
| Main Application | Food, Pharmaceuticals, Personal Care and Cosmetics products |
| Glucose Syrup | |||
|---|---|---|---|
| Parameter | Specification | ||
| Description | A Clear, colorless to light yellow, Viscous liquid | ||
| % DS (Dry Solids) | 85% ± 1%Min | ||
| PH | 4.8 - 5.2 | ||
| Free acidity (ml of NaoH 0.1 M) | 1 ml. max. | ||
| % Assay DE (Dextrose Equivalent) | 38 - 44 | ||
| % Ash (Sulfated Ash) | 0.25 Max | ||
| SO2 ppm (Sulfur Dioxide) | 400 ppm Max | ||
| Starch | Absent | ||
| Proteins | Absent | ||
| % DS for tanker packing | 80 - 83% | ||
| Additional Test | |||
| TVC | 1000 cfu/g | ||
| TYMC | 1000 cfu/g | ||
| E Coli | Absent/g | ||
| Salmonella | Absent/g | ||
Glucose syrup is an aqueous solution of nutritive saccharides obtained by the hydrolysis of starch, using corn and rice as raw materials. The syrup is then purified and concentrated to the desired solids content.
Typically, glucose syrup is an odorless, clear yellow, viscous sweet syrup processed and stored under hygienic conditions. It has wide-ranging applications, especially where high concentrations of inverted sugars are required.
Glucose syrup offers several advantages, including anti-crystallization properties, a lower freezing point, and a higher sweetening power compared to sucrose. The terms liquid glucose, glucose syrup, and corn syrup are often used interchangeably.
Glucose syrup helps prevent crystallization, improves brightness and transparency, reduces perceived sweetness in candies, enhances crispiness and moistness, provides high viscosity, and helps shape frozen desserts.
Liquid glucose is an ideal additive for sweets, confectionery, biscuits, ice creams, jams, jellies, preserves, pastries, and liquors due to its moderate sweetness and nutritive value. It also serves as the base for artificial honey.
Glucose syrup is a valuable ingredient in cough syrups and other vitamin-based tonics. It is also used as a granulating agent in tablet coatings.
The tobacco industry uses liquid glucose to enhance flavor, texture, and stability in chewing tobacco and cigarettes.
In the leather industry, liquid glucose is used during tanning to improve pliability and add body to leather. In shoe polish, adding 5% to 10% liquid glucose prevents caking and helps achieve a quicker, better shine.
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