Liquid Glucose, also known as glucose syrup, is manufactured by enzymatic or acid hydrolysis of corn, wheat, or tapioca starch. Its composition varies by dextrose equivalent (DE), which determines sweetness, viscosity, and functional properties.
In confectionery, liquid glucose prevents sugar crystallization in hard candies, caramels, and fondants while contributing body and chewiness. In baking, it retains moisture and extends shelf life. Its mild sweetness and high viscosity make it a versatile processing aid.
We supply liquid glucose in various DE grades (30-65 DE), delivered in drums, IBC tanks, or ISO tankers, with consistent quality specifications tailored to customer process requirements.