| ≥1 piece |
1) Sweetness: real low sweetness
2) Viscosity: non-replaceable sticky nature of other sugar sweetness. Comparing with cane sugar, cane sugar viscosity is 83% of that of liquid glucose viscosity.
3) Moisture absorbed: less than that of cane sugar. Applying to sweets it may prevent moisture absorbed.
4) Osmosis pressure and ice point comes down
Since the molecule weight of liquid glucose is lighter, its osmosis rate is bigger than that of cane sugar, and the crystal temperature of its solution is low (ice point comes down), thus its moisture has a low temperature that results the effect of restraining the growth of micro living beings.
5) The effect of restraining sugar crystallized
When liquid glucose is applying to the process of food, it can prevent sweets from returning sugar, prevent jam, jelly and other similar food from the crystallization of cane sugar, prolonging the shelf time.
6) Good to color coating