Author name: prodchem

Liquid glucose is commonly used in the food industry, including in the production of biscuits. It serves several purposes in biscuit manufacturing: 1. Sweetener: Liquid glucose is a sweetener that provides sweetness to biscuits. It is often used in combination with other sweeteners to achieve the desired level of sweetness in the final product. 2. Moisture retention: Liquid glucose helps retain moisture in biscuits, preventing them from becoming dry and crumbly. This is particularly important for producing biscuits with a desirable texture. 3. Texture and mouthfeel: Liquid glucose can contribute to the texture and mouthfeel of biscuits. It can help give biscuits a softer and chewier texture, depending on the specific formulation and the amount used. 4. Color and browning: Liquid glucose can contribute to the color and browning of biscuits during baking. This can enhance the visual appeal of the final product. 5. Inhibition of crystallization: In certain formulations, liquid glucose is used to inhibit the crystallization of sugars, helping to maintain the desired texture and shelf life of the biscuits. When using liquid glucose in biscuit production, it’s crucial to consider the specific recipe and formulation requirements. Different types of biscuits may require varying amounts of liquid glucose to achieve the desired characteristics. Additionally, other ingredients and processing methods will also play a role in the final quality of the biscuits. It’s worth noting that while liquid glucose is a common ingredient, manufacturers may use other sweeteners and ingredients based on their specific recipes and production goals.

Liquid glucose, also known as glucose syrup or corn syrup, is a common ingredient in the food and beverage industry. It is a thick, clear, and sweet syrup made from the hydrolysis of starch, typically derived from corn, potatoes, wheat, or rice. Liquid glucose serves various functions in food and beverage products, and its uses include: 1. Sweetener: Liquid glucose is used as a sweetening agent in a wide range of food and beverage products. Its sweetness is less intense than that of sucrose (table sugar), making it useful for providing sweetness without an overpowering taste. It is commonly used in candies, confections, beverages, and baked goods. 2. Texture and Moisture Control: Liquid glucose helps control the texture and moisture content of food products. It can prevent sugar crystallization in candies and frozen desserts, keeping them smooth and creamy. In baked goods, it can improve the texture, tenderness, and shelf life by retaining moisture. 3. Binding Agent: Liquid glucose acts as a binding agent in various applications, such as granola bars, cereal bars, and protein bars. It helps hold together ingredients and maintain the structural integrity of the product. 4. Humectant: Liquid glucose has humectant properties, meaning it attracts and retains moisture. This property makes it useful in products like frostings, icings, and fillings to prevent them from drying out. 5. Flavor Enhancer: While not as sweet as sucrose, liquid glucose can enhance the flavor profile of certain products. It can be used to balance flavors, mask bitterness, or enhance fruit flavors in jams, jellies, and fruit preparations. 6. Crispness: In the production of certain snack foods, like rice cakes and cereal bars, liquid glucose can be used to achieve a crispy texture when it is cooked and allowed to solidify. 7. Reducing Sugar: Liquid glucose is sometimes used in recipes that require a reducing sugar. It can contribute to browning reactions and improve the texture of baked goods. 8. Calibration in Brewing: In brewing, liquid glucose can be used to adjust the specific gravity and alcohol content of the final product. It’s worth noting that there are different grades of liquid glucose available, each with specific properties and applications. The choice of which grade to use depends on the desired function in the food or beverage product. Additionally, liquid glucose is often used in combination with other sweeteners and ingredients to achieve the desired taste and texture in the final product.

A pharmaceutic aid consisting of dextrose, dextrins, maltose, and water, obtained by the incomplete hydrolysis of starch. Liquid Glucose is the syrup form of glucose which is a sugar and is one of the derivatives of corn starch or maize starch. Also known as glucose syrup or confectioner’s syrup, this derivative is made from the hydrolysis of starch. Liquid Glucose is an ideal additive for sweets, confectionary, biscuits, Ice creams, Jams, Jellies, preserves pastries & liquors due to its moderate sweetness & nutritive value. It also forms the base of artificial honey. General Properties of Liquid Glucose Liquid glucose is a viscous light transparency liquid with an appearance of yellowish and transparency color. Liquid glucose and sweetness of the liquid glucose depends on the extent to which the hydrolysis of reaction take place. Liquid Glucose contains Maltose component to resist against crystallization of the product. Liquid glucose is highly hygroscopic with non-crystallizing nature helps the finished products in soft condition. Liquid glucose of high dextrose equivalent exhibits moderate osmotic pressure and inhibits microbial spoilage. Viscosity of Liquid Glucose is the most important physical Property which depends on the density, Dextrose Equivalent and temperature. Liquid glucose can also act as an emulsion stabilizer and freezing point depressant. Reducing action of Liquid glucose makes it strong oxidizing agents. Liquid glucose has strong fermentability because of its collective properties. Production of Liquid Glucose The hydrolysis of starch for the production of liquid glucose can either be acid hydrolysis or enzyme hydrolysis followed by refining and concentration. In the acid hydrolysis process, hydrochloric acid under medium pressure is used, while enzymes are involved in the enzyme hydrolysis process. The source of the starch can be maize (corn), potatoes, wheat, barley, rice, potatoes or cassava. Hydrolysis plant consists of various equipments in hydrolysis plant such as Tubular reactor, Filters, Ion exchange units, Evaporators, Storage tanks, boilers and cooling towers.