Liquid Glucose

Liquid Glucose is a viscous syrup derived from starch hydrolysis, commonly used as a sweetener, humectant, and texturizer in the food industry. It prevents sugar crystallization, enhances moisture retention, and improves the texture of confectionery, bakery, and dairy products. With high solubility and stability, it extends shelf life and enhances mouthfeel in processed foods and beverages. It is a key ingredient in candies, jams, ice creams, and soft drinks. Chemical Formula: C₆H₁₂O₆ (D-Glucose) Chemical Code: CAS Number: 8029-43-4

Prevents crystallization in syrups, jams, and jellies

This compound is added to syrups, jams, and jellies to prevent sugar crystallization, ensuring a smooth, consistent texture.

Enhances texture and softness in bakery products

This compound is commonly used in bakery formulations to enhance texture and maintain softness.

Improves moisture retention in cakes, pastries, and bread

This compound is used in baked goods like cakes, pastries, and bread to improve moisture retention, keeping products soft and fresh for extended periods.