Starch
High Fructose Syrup
High Maltose Syrup
Liquid Glucose
Super High Maltose Syrup
Malto-oligosaccharide
Maltose Syrup for Beer
Isomalto-oligosaccharide
Starch
Starch
Starch
Quality
Product
    Location: Home -> Products -> Liquid Glucose
    Liquid Glucose is made from refined starch by acid hydrolysis or enzyme treatment following the process of refining and concentration. The main ingredients are glucose, maltose, maltotriose and over maltotetrose.

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%).

Product Technique Index
Sense Index
Items
Index
Appearance
Viscous liquid, no visible impurities by naked eyes
Color
colorless or yellowish ,light transparency

Physics Index
Items
Index
DE value
<40%
40%-60%
>60%
Boiling temperature
120
150
-
PH value
4.66.0
Protein
0.1%
Sulphate ash
0.3%
Transparency
98%

Hygiene Index
Items
DE value40-48
DE value 34-39
DE value 28-33
Sulfur dioxide
200 mg/kg
Pb( Pb2+)
0.5mg/kg
As (As3-)
0.5mg/kg
Coliforms (N)
30MPN/100g
Total bacteria (N)
3000cfu/g
Pathogens (salmonella)
Negative
Note : Sulfur dioxide is below 400mg/kg for export products

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