Glucose syrup is a kind of starch syrup produced by the action of enzymes or acids with starch as the raw material. The main component is glucose. Liquid glucose has a high viscosity, high hygroscopicity, high osmotic pressure, high sweetness, crystallization resistance, and low freezing point. Glucose has the advantage of a low freezing point. It can be used in the production of cold drinks to improve the taste and quality of the product.
Glucose has the advantages of anti-crystallization and is used in the production of canned fruits and fruit juice beverages, which can improve the state of the product and improve the taste and aesthetics of the product.
Liquid glucose has high hygroscopicity. It can be used in soft candy, bread, and pastry food to keep the product soft, improve the taste of the product, and extend the shelf life.
Liquid glucose has a high viscosity and high permeability. It can be used in jams and baked goods to improve the homogeneity of the product.