Liquid Glucose Food Grade

Food-grade liquid glucose is used in food as a sweetener, thickener, and moisture retainer, preventing sugar crystallisation in candies, adding creaminess to ice cream, keeping baked goods soft, and enhancing texture in jams, beverages, and sauces, while also serving as a binder and energy source in pharmaceuticals like cough syrups and energy bars.
Liquid Glucose Food Grade

Key Uses by Industry
Confectionery: Prevents sugar crystallization in hard candies, toffees, gummies, and chocolates, providing a smooth, glossy finish and chewiness.
Baking: Keeps cakes, breads, and pastries soft, moist, and fresh longer, extending shelf life and enhancing browning.
Frozen Desserts: Inhibits ice crystal formation for a creamier texture in ice cream and sorbets.
Beverages: Sweetens and adds body to soft drinks, fruit juices, and syrups.
Jams & Sauces: Controls moisture, adds sweetness, and prevents crystallization.
Pharmaceuticals: Acts as a binder, sweetener, and stabilizer in cough syrups, tonics, and energy bars, and as a source of quick energy.
Liquid Glucose Food Grade

Key Functions
Anti-crystallization: Stops sugars from forming hard grains.
Moisture Retention (Humectant): Keeps foods from drying out.
Thickener & Viscosity Control: Adds body to liquids.
Sweetener: Adds sweetness with less intensity than sugar.
Binding Agent: Holds ingredients together in products like cereal bars.
Liquid Glucose Food Grade

Is a thick clear syrup that controls the formation of sugar crystals, which is particularly important when making frozen desserts and confectionery.

It can also be used in a variety of sweet recipes including desserts, cakes, icings, and jam making.

Liquid Glucose Food Grade