Glucose syrup is widely used in various areas of the food industry, such as solid food, liquid good, frozen food, colloid food and so on.
It is mainly used for processing caramel sauce, candy, juice drinks, wine, canned, soy sauce, etc.
* Glucose syrup contains a large amount of dextrin, which has good anti-crystallization property. There will be no crystal precipitation in frozen food,
and it also has the effect of preventing crystallization of other sugars, so that it can prevent sucrose crystallization precipitation in the production of jam and jelly, and extend the shelf life of food.
* Glucose syrup has good fermentability, so it is also widely used in the manufacture of bread, cakes and beer.
* Glucose syrup prevents coagulation and aging of starch and increases shelf-life of jellies, jams and starchy canned foods.
* Glucose syrup is low in sweetness, low in moisture absorption and high in moisture retention. Glucose with molecule of crystal water is very stable,
which increases the moisture retention of food.