Liquid glucose is colorless or
light yellow, viscous syrup that is derived from purified corn starch through
hydrolysis by the double enzyme method, decoloration, ion exchange and
purification. It has a moderately sweet flavor and is a starch sugar product
that is widely used in the food industry. Liquid glucose has high viscosity,
humidity, sweetness and pervasion. It also has such advantages as
anti-crystallinity and a lower freezing point. It is widely used in candy and
Glucose is produced
commercially via the enzymatic hydrolysis of starch. Many crops can be
used as the source of starch. Most commercial glucose occurs as a component of
invert sugar, a roughly 1:1 mixture of glucose and fructose.
Liquid glucose is used as an
additive in sweets, ice creams, jams, jellies, biscuits, liquors because it
does not crystallize and has moderate sweetness and nutritive value. It also
forms the base of artificial honey.
Glucose is used in cough
syrups and other vitamin based tonics. It is used as granulating agent in
It is used in the
manufacturing of shoe polish and in leather industries during tanning process.
It is used as a raw material for gluconic acid, citric acid and kojic acid.