Glucose syrup, also referred to as liquid glucose or maltose syrup, is a starch hydrolysate produced through the enzymatic or acid-catalyzed breakdown of starch. Its composition includes glucose, maltose, maltotriose, maltotetraose, and other higher saccharides. As a fundamental carbohydrate ingredient, it serves multiple functional roles in food processing and manufacturing.

Key Functional Properties

• Sweetness Profile: Provides mild, moderate sweetness

• Crystallization Control: Exhibits excellent anti-crystallization properties

• Moisture Management: Demonstrates high hygroscopicity and moisture retention

• Thermal Stability: Maintains chemical stability under processing conditions

• Osmotic Pressure: Generates high osmotic pressure in solutions

Industrial Applications

1. Confectionery Manufacturing

   • Controls sugar crystallization in candies and sweets

   • Provides viscosity control and enhances mouthfeel

   • Improves shelf life through moisture retention

2. Beverage & Syrup Production

   • Enhances body and consistency in fruit juices, soft drinks, and edible syrups

   • Improves palatability and texture perception

3. Bakery Products

   • Promotes Maillard browning reaction in baked goods

   • Serves as fermentable substrate for yeast fermentation

   • Maintains soft texture and extends freshness in breads and pastries

4. Preserved Foods & Spreads

   • Acts as sweetener and preservative in jams, jellies, and canned fruits

   • Extends shelf life through osmotic preservation

5. Frozen Desserts

   • Lowers freezing point in ice creams and frozen novelties

   • Improves texture and inhibits ice crystal formation

Technical Specifications
Glucose syrup shares functional similarities with high maltose syrup, though it typically contains lower maltose content (approximately 10-30%). Customized formulations are available to meet specific application requirements and processing parameters.