Description
Glucose liquid is a thick clear syrup made by breaking down starch into glucose through a controlled enzymatic or acid hydrolysis process. Commercial glucose syrups are most commonly produced from maize corn starch, which is why glucose syrup and corn syrup are essentially the same product. Both are starch derived sweeteners consisting mainly of glucose and related sugars that provide sweetness, viscosity and stability in food products.
Liquid glucose is widely used in baking confectionery and dessert production where it helps control crystallisation and improve texture. It is commonly added to sweets caramels fudge fondant marshmallows and ice cream to keep mixtures smooth and prevent sugar from forming large crystals. In baking it contributes moisture improves mouthfeel and helps extend shelf life in certain products.
