Enter produLIQUID GLUCOSE or Corn Syrups are purified concentrated aqueous solution of
polysaccharides obtained from partial (controlled) hydrolysis of maize starch.
The solids are composed of various carbo-hydrates; dextrose, maltose and higherpolysaccharides.
The different carbohydrate profiles combined with various available
solid levels give Liquid Glucose its unique application functions.
INVERT SYRUP (invert sugar syrup) is pale coloured sweetener prepared by the acid
hydrolysis / enzymatic hydrolysis of a solution of white refined sugar. Invert Syrup
contains equal proportions of the invert (reducing) sugars: glucose and fructose. It has
wide application and is particularly useful where high concentrations of invert sugars are
required. The crystal-inhibiting characteristics and humectant properties (retention of
moisture) means that the shelf life of many products can be extended by the use of
Invert Syrup in product formulations. It has a high degree of sweetening power relative
Both corn syrup Invert sugar syrups have identical functional properties, the main
property being prevention of crystallization of sugar. The main difference is degree of
sweetness. Corn syrup is less sweet. Other functional properties of the products are:
Keep food products soft and fresh.
Does not crystallise on storage.
Excellent food preservative.
Provide body and cohesiveness.
Prevent crystallisation of sucrose in combined syrups.
Freezing point depressantct description here...
Candy confectionery and sweet making
Major ingredient of hard boiled candies.
Conjunction with sugar for flavoured candies, chocolates manufacture.
Jams, jellies, chewing gums and canned fruits
Syrups for pies in bakery
Extensively popular in sweet manufacturing business as it prevents crystallization and
used to the level of 30% - 40%. Being non-crystalline it produces homogeneous