Liquid glucose is made from refined starch by biochemical technology. The concentration is more than 50% of maltose.
It has the characteristics of soft sweet, fine taste, stable at high temperature and acid condition, so it is reasonable to keep good quality and shelf life.
It is better to use it in candy production with tenacity and transparency instead of granulated sugar.
Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent. In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life.
Appearance Monospermous and transparent liquid, no visible impurities
Color Colorless or yellowish
Flavor Soft sweet, no particular taste.
Chemical and Physical Standards
Items Unit Standards
Excellent Good Regular
Dry Solids % ≥80 ≥75 ≥70
DE % ≥42 ≥42 ≥42
Maltose % ≥50
Boiling temperature ℃ ≥155 ≥140 ≥130
Transparence % ≥96 ≥96 ---
Sulphate ash % ≤0.4 ≤0.5 ≤0.6
Note: DE and concentration can be adjusted according to the use of consumers
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