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Glucose syrup is a thick, sweet liquid derived from the hydrolysis of starch, typically sourced from corn, wheat, or potatoes. It is primarily composed of glucose and is used in various food applications due to its ability to enhance sweetness, improve texture, and retain moisture. The syrup is produced through a process that breaks down starch molecules into simpler sugars, making it a versatile ingredient in the food industry.
| Composition | Primarily glucose with varying levels of other sugars |
| Viscosity | Typically ranges from 100 to 1000 cP |
| Color | Clear to light amber |
| pH Level | Usually between 4.0 and 6.0 |
| Water content | Approximately 20% to 25% |
When selecting glucose syrup, consider the intended application and desired sweetness level. Buyers should specify the viscosity, pH level, and any specific certifications required for food safety. Additionally, quantities should be clearly defined, as bulk orders may lead to different pricing structures. It's also important to inquire about the source of starch, especially if allergen concerns are present.
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It is commonly used in food products to enhance sweetness, improve texture, and retain moisture.
Yes, glucose syrup is typically plant-based and suitable for vegan diets.
Glucose syrup is a more refined product with higher glucose content compared to corn syrup, which may contain a mix of glucose and fructose.
Yes, it is often used in baking to improve moisture retention and texture.
It should be stored in a cool, dry place, away from direct sunlight.
Yes, it typically has a shelf life of 1 to 2 years when stored properly.