Liquid Glucose, is a syrup made from the hydrolysis of rice starch., is used in a variety of sweet home baking recipes including desserts, cakes, confectionery and jam making. Liquid Glucose controls the formation of sugar crystals which is particularly important when you are making frozen desserts and confectionery.
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Items |
Index |
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DE value |
<40% |
40%-60% |
>60% |
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Boiling temperature |
120 °C |
150 °C |
- |
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PH value |
4.6-6.0 |
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Protein |
≤0.1% |
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Sulphate ash |
≤0.3% |
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Transparency |
≥98% |
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