2). The sweetness of glucose syrup is about 40% of the sucrose's, 60% of glucose's.

3). Stable at high temperature and acid condition, especially suitable for the candy. Also stable in chemistry performance, and low in freezing point and high in boiling point.

4). Unique viscosity in food and drinks, which can be served as modifying agent.

5). Its hygroscopic qualities with non-crystallizing nature helps the finished products stay in soft condition and increase shelf life, as well as keep water.

6). It contains plenty of maltose which have a better resistance to oxidation, so it can decrease or even replace antioxidants in products. 

7). Liquid Glucose of high dextrose equivalent and high solids exhibit moderate osmotic pressure and inhibits microbial spoilage.

Application

1). Confectionary & Ice-Cream Industry

The using glucose in making Jams and Jellies is to prevent their cane sugar ingredient from crystallizing. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness. In confectionery, hard candies are made entirely out of Glucose syrup, without adding cane sugar. In Ice Cream, Glucose syrup not only prevents sucrose crystallization but also imparts a smoother texture. 

2). Bakery Industry 

Commercial Bakeries do use liquid glucose for pies, cream fillings, éclairs & candies. 

3). Tobacco Industry 

Glucose syrup is used in the preparation of Chewing Tobacco to impart flavour and to promote desirable texture and keeping qualities. It is also used for flavouring and dressing tobacco for Cigarettes. 

4). Pharmaceutical Industry 

In the Pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. It has a moderate sweetness, which is preferable to the excessive sweetness of sugar. Also, it has the advantage of not crystallizing when stored. 

5). Tanning Industry 

Packing

25kg Tinplate Drum,300kg Drum,Flexi-Tank,1100 IBC