Liquid glucose helps in controlling crystallization, body appearance, sweetness and osmotic pressure. It acts as a preservative in hard boiled candies, jams and jellies
The liquid glucose we supply gives a smooth body and texture to all frozen desserts. It improves the texture and palatability of the ice cream and enhances flavours.
Yellow tinge to colorless clear, thick viscous syrup, free from rancidity and foreign matter.
|01||pH, 10 % solution ,w/v||4.5. – 5.5|
|02||Dry solid [BRIX],% @ 20° C||80 to 82 %|
|03||Dextrose Equivalent % , on DB||38 to 44 %|
|04||Sulphur Dioxide, ppm||Max 400 ppm|
Liquid Glucose to control crystallization, body appearance, sweetness, osmotic pressure and as a preservative in hard-boiled candies, jams and jellies. Liquid Glucose provides smooth body and texture to all frozen dessert. In ice cream, to improve the texture and palatability of the ice cream and enhance flavors.
|PACKING||BAGS/ PALLET(NOS)||PALLETS / 20FT(NOS)||STUFFING CAPACITY / 20FT IN MT|
|300 Kgs HDPE Barrels||NIL||NIL||24.00|
Please don’t hesitate to contact us if you have any questions,Comments or messages. we’ll try to respond to everything.