Commonly known as Glucose or Corn Syrup, this is perhaps the most visible substitute
of cane sugar. Liquid Glucose is an aqueous solution of several compounds. These are
principally Dextrose, Dextrins and Maltose. The most common method of manufacturing
Liquid Glucose is by the incomplete acidic or enzymatic hydrolysis of starch. High
Maltose Syrups are also offered for the discernible customer.
1. Appearance A colourless or slightly yellowish, refined and
2. Odour Odourless
3. Taste Sweet
4. Moisture Content, %, by 13 to 15
5. Total Solids, %, Min. 85
6. Sulphated Ash, %, Max 0.3
7. pH of 50% Solution at 250C 4.8 to 5.5
8. Sulphur Dioxide, ppm, Max. 400
9. Arsenic, ppm, Max. 1.00
10. Copper, ppm, Max 5.0
11. Copper, ppm, Max 2.00
12. Lead, ppm, Max 2.00
13. Dextrose equivalent (D.E.), % 40 to 45
(can be adjusted as per the requirements of the customer)
1. Important functional properties of Liquid Glucose include high fermentability,
viscosity, humectancy, hygroscopicity, sweetness, colligative properties and
participation in the browning reaction.
2. Viscosity is inversely related to the D.E of Liquid Glucose. D.E plays an important
role in determining certain properties of Liquid Glucose. e.g Flavour enhancement,
Freezing point depression, and osmotic pressure all of which increase with increasing
D.E. while properties such as body contribution, cohesiveness, foam stabilization, and
prevention of sugar crystallization increase with decreasing D.E
3. Liquid Glucose is incompatible with strong oxidizing agents.
A. Food Industry
1. Confectionery : To control crystallization, body, appearance, sweetness and osmotic
pressure. (i) Fondant making (ii) Hard candies (iii) In Jams,Jellies, Preserves.
2. Bakery Products : Liquid Glucose supplies fermentable Carbohydrate on which the
yeast may grow and provide Carbon Dioxide for 'raising' the product. It lends flavour
and surface colour.
3. Ice Creams, Ice Milks, Sherbets : Liquid Glucose provides better 'Melt Down'
characteristics, prevents crystallization, improves 'Body' and 'Mouth feel' and
provides balance and sweetness. There is no undesirable taste and glucose can easily
replace more ingredients such as non - fat milk solids.
B. Brewing Industry
1. As a substitute for sugar.
C. Raw Material
1. For Gluconic Acid, Kojic Acid, Citric Acid.
D. Tobacco Industry
1. Liquid Glucose is used in curing and imparting flavour in Tobacco.
1. Liquid Glucose is used in the tanning process in the leather industry as a weighting
material, and for pliability.
F. Shoe Polish
1. The addition of 5 % to 10 % Liquid Glucose prevents it from caking and also helps
give a better and quicker shine.
1. Liquid Glucose is a valuable vehicle for cough syrups and other Vitamin based tonics.
It also forms the base of artificial honey. It may also be used as a granulating agent
and for tablet coating.
H. Other Uses
1. Adhesives : To improve stability.
2. Concrete : As a setting Retardant.
3. Air Fresheners : As a humectant.
4. Colognes & Perfumes : For Evaporation Control.
Liquid Glucose should be stored in cool dry environment away from sunlight.
Liquid Glucose is packed in attractive blue HM - HDPE barrels with 300 kgs. net weight.
Liquid Glucose is also available in insulated tankers.