Liquid Glucose (Based on Rice/Maize)

The Liquid Glucose syrup is used in many of the applications, especially in the processed food industry. Liquid glucose has high viscosity and low freezing point and does not crystallize like granular sugar.

Liquid glucose low freezing point makes it ideal for use in ice cream, making the ice cream smoother and the more stable. Some candies, most notably nougats, fudge, hard candies, gum, caramel and marshmallow, are made with liquid glucose because it prevents crystallization, reduces browning of the sugars and produces a clear product.