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made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the cornstarch to corn syrup, Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.

The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharide, and can be made from any sources of starch; wheat, rice and potatoes are the most common sources.

Physical & Chemical Properties.:

  It is Viscous liquid, no visible impurities by naked eyes, colorless or yellowish ,light transparency.

  The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their "dextrose equivalent" (DE).

Application.:

  Application of Liquid Glucose:
1. In Confection Products

2. Its high viscousness increases the thickness and flavor in tinned fruits, fruit juices and syrup.
    3. With high hydroscopicity, it maintains the soft taste, improves the flavor, and extends the shelf life in soft candy, bread, cake etc.
    4. With low ice-point and crystallization resistance it can improve the flavor and increase the output in beverages.
    5. As a sweetener with high osmotic pressure, it can maintain the flavor and extend the shelf life in preserved fruits, glazed fruits, jams etc.
    6. In torrefied foods : Bread and cake can gain some super flavor and function by adding IMO because of its hydroscopicity, low sweat taste and low fermentability. Cakes become more crisp and soft and bread is more elastic and delicious. These products are easy to keep freshness and longer shelf life. It can decrease the crystallizability, lumping and deterioration in sweetened bean paste and the similar foods.
With active reduction it is not stable in neutral or alkaline condition. Color substances may be produced by heating. When it reacts with nitrogenous compounds the brown-yellow caramel is produced, which has the special flavor. With high hygroscopicity it favourably maintains the stable moisture and soft taste in torrefied foods.  
   7. Liquid Glucose has the similar characteristics to High Matose Syrup. According to the needs of consumers we can offer different products (content of maltose in liquid Glucose : 10% 30%).