Liquid Glucose - In 300 kg Drum (Barrel) - Vizianagar

Crystallizing:

Liquid glucose is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out or sucrose alone are subject to Crystallization and may crumble.

Flavour Enhancer:

Liquid glucose performs to bring out the delicate flavour in candies.

Texture Enhancers:

Liquid glucose provides a smooth body and smooth texture to Ice Cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth fed, liquid glucose also impart a firmer, heavier body to Ice creams.

Stabilizer:

Liquid glucose acts as a stabilizer and improves the shelf life of the product. It helps to reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity.

Fermentation:

Liquid glucose is an economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cake and cookies but also adds richer crumb colour.

Humectants:

Liquid glucose raises the humectancy levels in certain baked good which in turn increases the shelf life of these products. The icings produced with liquid glucose have a more brilliant sheen and appearance and provide a glaze for the products.

Food

Building Materials

Chemicals

Adhesives

Confectionery

Ice Cream & Dairy Product

Pharmaceuticals

Animal & Pet Food

Misc. Industrial Application