Liquid Glucose, Corn Syrup or Glucose Syrup are synonyms and are usually manufactured by subjecting starch to high temperature in the presence of acid. However, Liquid Glucose of same Dextrose Equivalent can be manufactured by enzymatic conversion but the spectrum of saccharides will differ and so also the properties, in comparison to acid converted Liquid Glucose.

Generally known as Liquid Glucose or Corn Syrup it is a mixture of mono, di, tri, tetra, penta & higher Saccharides.

Liquid Glucose contains dextrins, which retard the process of crystallisation. This is an advantageous factor in number of applications in manufacturing food products like jam, jellies, chewing gums, canned fruits etc.

The primary purpose of using glucose in making jams and jellies is to prevent their cane sugar ingredient from crystallising, which is ensured by the presence of dextrins in the glucose syrup. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness. In confectionery, the addition of cane sugar presents two main disadvantages. Firstly it lacks good keeping qualities, being susceptible to crystallisation and consequent hardening. Secondly, it has the excessive sweetness of an all-cane confection. Corn syrup being a non-crystallising substance with less sweetness, very successfully produces a homogenous and palatable confection. Depending upon the character of the goods involved, 20% to 50% of the cane sugar can be replaced with corn syrup. In India, hard candies are often made entirely out of the glucose syrup, without adding cane sugar.

  • Applications:
    Confectionary, Baked goods, Ice Creams, Jams, Ketchups

300kg HDPE/Steel barrels