INTRODUCTION

The partial hydrolysis of starch slurry by acid or enzyme gives an end product which is commonly known as Liquid Glucose (Sweetose), Corn Syrup or Glucose. Chemically, Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry. By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses .

Liquid Glucose (sweetose) is a clear, colourless, viscous solution making it compatible with the physical properties desired in the end products Chemically, Liquid Glucose has functional properties such as high fermentability, viscosity, humectancy - hygroscopicity, sweetness, colligative properties and its role in Maillard's reaction.

The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects an flavour, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilisation and prevention of sugar crystallisation are inversely proportional to the increasing DE.

The reducing action of glucose makes it incompatible with strong oxidising agents, which has advantages of its own.