Liquid Glucose is one of the popular food additives and ingredients in most countries. Corn Syrup or liquid glucose is made from high-quality corn starch by subjecting starch to high temperature in the presence of acids under strict quality control. A series of two enzymatic reactions are used to convert the cornstarch to corn syrup. Its major uses in commercially-prepared foods are as a thickener and sweetener. It has moisture-retaining (humectant) properties, which keep foods moist and help to maintain freshness.
As a leading manufacturer & supplier of liquid glucose, GAPL addresses the food additive needs of the baking & confectionery industries on a global scale. Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharide, and can be made from any sources of starch; maize, wheat, rice and potatoes are the most common sources. The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their “dextrose equivalent” (DE).