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Food grade
YDAWAY
Glucose Syrup is a thick, sweet liquid made from the hydrolysis of starch. Here's an overview of its characteristics and uses in the food industry:
1. Composition: Glucose syrup primarily consists of glucose, a simple sugar. It can also contain other sugars such as maltose, oligosaccharides, and water. The syrup is produced through the enzymatic or acid hydrolysis of starch, typically derived from corn, wheat, or potatoes.
2. Sweetening Agent: Glucose syrup is commonly used as a sweetener in a variety of food products. It is less sweet than sucrose (table sugar) but provides a smooth sweetness that blends well in many formulations.
3. Moisture Retention: One of the key properties of glucose syrup is its ability to retain moisture. This makes it effective in preventing crystallization in candies, maintaining softness in baked goods, and extending shelf life in various food products.
4. Texture and Viscosity: Glucose syrup contributes to the texture and mouthfeel of food products. It can add viscosity to sauces, dressings, and syrups, enhancing their overall sensory qualities.
5. Fermentation: In the baking and brewing industries, glucose syrup can serve as a readily fermentable sugar source. Yeast can convert the glucose into alcohol and carbon dioxide, contributing to the leavening of bread and the fermentation of beverages.
6. Wide Applications: Glucose syrup is found in a wide range of food items, including candies, ice creams, sauces, snacks, and baked goods. It is also used in the production of beverages, as a sweetener in energy drinks, and in pre-packaged foods.
| Purity | 99% |
| Shapes | Transparent liquid |
| CAS | 492-62-6 |
| Packing | 300kg/drum |
| 20GP | 24 ton |
| Application field | Canned fruit, juice drinks, gummies, breads, pastries |
Glucose Syrup is a thick, sweet liquid made from the hydrolysis of starch. Here's an overview of its characteristics and uses in the food industry:
1. Composition: Glucose syrup primarily consists of glucose, a simple sugar. It can also contain other sugars such as maltose, oligosaccharides, and water. The syrup is produced through the enzymatic or acid hydrolysis of starch, typically derived from corn, wheat, or potatoes.
2. Sweetening Agent: Glucose syrup is commonly used as a sweetener in a variety of food products. It is less sweet than sucrose (table sugar) but provides a smooth sweetness that blends well in many formulations.
3. Moisture Retention: One of the key properties of glucose syrup is its ability to retain moisture. This makes it effective in preventing crystallization in candies, maintaining softness in baked goods, and extending shelf life in various food products.
4. Texture and Viscosity: Glucose syrup contributes to the texture and mouthfeel of food products. It can add viscosity to sauces, dressings, and syrups, enhancing their overall sensory qualities.
5. Fermentation: In the baking and brewing industries, glucose syrup can serve as a readily fermentable sugar source. Yeast can convert the glucose into alcohol and carbon dioxide, contributing to the leavening of bread and the fermentation of beverages.
6. Wide Applications: Glucose syrup is found in a wide range of food items, including candies, ice creams, sauces, snacks, and baked goods. It is also used in the production of beverages, as a sweetener in energy drinks, and in pre-packaged foods.
| Purity | 99% |
| Shapes | Transparent liquid |
| CAS | 492-62-6 |
| Packing | 300kg/drum |
| 20GP | 24 ton |
| Application field | Canned fruit, juice drinks, gummies, breads, pastries |
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