Liquid Glucose (min. 85% Brix)

Liquid Glucose 

Liquid glucose is produced by controlled acid or enzymatic hydrolysis of starch to a mixture of glucose, maltose, and higher saccharides (DE 20-60), offering versatile functionality without sucrose crystallization. In the food industry, it prevents sugar graining in confections, controls viscosity and body in sauces and fillings, provides superior humectancy for extended freshness, and delivers fermentable carbohydrates for consistent brewing and baking performance.

Food Industry Applications

• Confectionery: Completely prevents sucrose crystallization in fondants, caramels, marshmallows, and toffees, ensuring smooth, glossy texture that remains stable during storage.

• Bakery icings: Provides pumpable spreadable body and long-lasting humectancy in frostings, glazes, and fillings that resist drying, cracking, or hardening over shelf life.

• Jams, jellies: Balances pectin gelation perfectly in fruit preserves, controlling set firmness and preventing syneresis or weeping during ambient storage.

• Beverages: Stabilizes suspensions in syrups, cordials, and fountain drinks while preventing sugar sand formation and maintaining clarity during cold storage.

• Brewing: Supplies fermentable carbohydrates for predictable alcohol yield, mouthfeel, and body in beer while preventing haze formation.

Other Industry Applications

In the cosmetics industry, serves as a humectant and stabilizer in lotions; in the personal care industry, thickens shower gels and shampoos; in the paper industry, improves coating adhesion and print quality.