Imperial Tradelinks

VIP Road, Vadodara, Gujarat

Corn Syrup commonly known as Liquid Glucose or Glucose Syrup is made from the hydrolysis of starch. It is slightly yellow to colourless, clear, thick, viscous syrup, sweet to taste. It is miscible with water & sparingly soluble in alcohol. Liquid Glucose is usually manufactured by subjecting starch to high temperature in the presence of enzymes. Normally glucose syrup is a mixture of Dextrose, Tetra, and Penta in higher saccharides.

A)Sugar Confectionary:Liquid Glucose prevents spoilage of the product without unduly increasing its sweetness. In confectionery, Liquid Glucose is major ingredient of hard candies. Other important functions in sugar confectionery are to provide:

• Texture:The ability of Liquid Glucose to control the crystallization process is very important to the texture and form of sugar confectionery products such as caramel fillings and toffee. In hard toffee the ability of melted sugar to create a glassy, firm structure is also utilized. To prevent crystallization in certain products, Liquid Glucose is often used.
• Flavour:Liquid glucose adds sweetness and enhances other flavours.
• Colour:Decomposition products from heating the sugar influence the colour. This is particularly important in giving caramels and toffee their characteristic taste.

B)Chocolate Confectionary:Chocolate confectionery is cocoa-based products. In chocolate products, the sugar mainly affects the:

• Taste :Liquid Glucose adds sweetness and balances the slightly bitter taste of the cocoa. In milk chocolate the milk powder also adds sweetness, and consequently the sugar content is lower than in plain chocolate.
• Texture :Liquid Glucose has an impact on the viscosity of the chocolate and thus the texture and form of the end product. Liquid Glucose, which is a mixture of equal quantities of glucose and fructose, is mainly used for chocolate fillings because it does not crystallize.

C)Ice-cream Industry:In Ice cream, Glucose syrup not only prevents sucrose crystallization but also imparts a smoother texture.

D)Bakery Industry:Commercial Bakeries do use liquid glucose for pies, cream fillings.

E)Tobacco Industry:Glucose syrup is used in the preparation of Chewing Tobacco to impart flavour and to promote desirable texture and keeping qualities. It is also used for flavouring and dressing tobacco for Cigarettes.

F)Pharmaceutical Industry:In the Pharmaceutical industry, Liquid Glucose is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. Liquid glucose has a moderate sweetness, which is preferable to the excessive sweetness of sugar. Also, liquid glucose has the advantage of not crystallizing when stored.

F)Tanning Industry:The action of Liquid Glucose in tanning gives pliability and weight to the leather. In the chrome process glucose syrup is used because of its reducing action.

The majority sugar is maltose i.e. containing at least 50% maltose. It is less sweet than High Fructose Corn Syrup, and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production. High Maltose Corn Syrup is derived from refined starch by double enzymatic process. Most of the high-speed confectionery moulding lines uses High Maltose Corn Syrup due to its low viscosity. Candies produced with High Maltose Corn Syrup are bright, transparent and smooth in texture. It has the characteristics of soft, sweet, fine taste, stable at high temperature. It improves flavour, body and texture at high sucrose replacement levels while transmitting resistance to moisture absorption, colour formation and crystallization in finished products such as hard candies.

Because it is not very sweet it is of limited use as a sweetener in its own right.

• It is less humectant than other sugars, so it can be used as a coating in candies and is less inclined to become sticky.
• It feeds yeast and assists with baking and rising of bread.
• It is used in the brewing industry.
• It has a lower freezing point than other sugars and so is useful as an ingredient in frozen foods.
• It acts as a preservative; it prolongs the shelf life of products.