| CAS Number: | 8029-43-4 |
| HS Code: | 17023010 |
| Origin: | India |
| Packing: | 300Kg Drum |
Glucose syrup is widely used in the confectionery and food industry because it helps prevent cane sugar from crystallizing. This property is ensured by the presence of dextrins in the syrup, which maintain the smooth texture and consistency of the product.
It is commonly used in candy confectionery and sweet preparation, where it improves texture, sweetness, and shelf life. Glucose syrup is also a key ingredient in the manufacturing of hard-boiled candies, glucose biscuits, jams, jellies, chewing gums and canned fruits.
Liquid glucose, also known as glucose syrup, is a sweet, viscous liquid made from the hydrolysis of starch. It is commonly used in various food and industrial applications due to its ability to enhance sweetness, improve texture, and act as a humectant (retaining moisture).
Liquid glucose is colorless or light yellow, viscous syrup that is derived from purified corn starch through hydrolysis by the double enzyme method, decoloration, ion exchange and purification. It has a moderately sweet flavor and is a starch sugar product that is widely used in the food industry. Liquid glucose has high viscosity, humidity, sweetness and pervasion. It also has such advantages as anti-crystallinity and a lower freezing point. It is widely used in candy and beverages.
| Parameter | Specification | Test Method |
|---|---|---|
| Chemical Formula | C6H12O6 | |
| Description | A clear, colourless to Light Yellow, Viscous Liquid | Complies |
| % Assay (dextrose Equivalent) | 38.0-42.0 | 39.10 |
| Lead | 0.1 ppm (Max) | Complies |
| Sulfur Dioxide | 450 ppm Max | 300 |
| Soluble Starch | Absent | Absent |
| Total solid | 80-82 % | 80.50 |
| Residue on Ignition (Sulfated Ash) | 0.25 % Max | 0.11 |
| pH | 4.5-5.5 | 5.40 |
| TVC | 1000 cfu/g | 150 |
| TYMC | 100 cfu/g | 60 |
| E. coli | Absent/g | Absent |
| Salmonella | Absent/g | Absent |
It helps prevent crystallization in candies and syrups, ensuring smooth texture in sweets like toffee, fudge, and caramel.
Used as a sweetener and to improve mouthfeel in carbonated drinks, fruit juices, and energy drinks.
Provides smoothness and helps prevent ice crystal formation, enhancing creaminess.
Used in medicines, especially syrups, for its sweetness and as a base for drug formulations.
Incorporated into lotions and creams for its moisturizing properties.
Acts as a fermentation medium in the production of alcohol, biofuels, and other industrial processes.
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