Liquid glucose, or glucose syrup, is a highly versatile and widely used ingredient in the food and beverage industry. It is derived from the hydrolysis of starch, primarily from corn or wheat. It is used for various functions in food and beverage products, including as a sweetener, a texturizer, a bulking agent, and a humectant.
This article provides an overview of the applications of liquid glucose in the food and beverage industry, including its functionality and versatility.
A Multi-Functional Ingredient
It is a highly versatile ingredient in various food and beverage products. It can be used as a replacement for sugar or corn syrup or in combination with other sweeteners and texturizers to achieve specific functional properties. Liquid glucose can also be used to create various unique products, such as gummy candies and marshmallows.
Properties of Liquid Glucose:
Sweetening:
One of the primary functions of liquid glucose in the food and beverage industry is as a sweetener. It has a lower sweetness intensity than sucrose, making it ideal for use in products requiring a milder sweetness profile. Liquid glucose can also be used with other sweeteners like high fructose corn syrup to achieve a desired sweetness level.
Texturizing:
It is commonly used as a texturizer in various food and beverage products. It can help improve products’ texture and mouthfeel, such as ice cream, baked goods, and confectionery. It can help prevent crystallization, enhance viscosity, and increase product chewiness.
Bulking:
Liquid glucose is often used as a bulking agent in food and beverage products, such as canned fruits and vegetables. It can help add volume and improve the texture of products while reducing the amount of sugar needed.
Humectant:
Liquid glucose is a highly effective humectant that can help retain moisture in food and beverage products. This ability makes it ideal for use in baked goods, where moisture retention is important for shelf life and quality.
In conclusion, liquid glucose is a highly versatile and functional ingredient widely used in the food and beverage industry. Many products use it as a sweetener, texturizer, bulking agent, and humectant. Understanding the applications of liquid glucose is important for product development and formulation in the food and beverage industry.
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Citations
- Kumar, R., Choudhary, V., Mishra, S., & Varshney, V. (2011). Liquid glucose: a potential ingredient in the food industry. Journal of food science and technology, 48(5), 577-583.
- Verbeyst, L., & Goesaert, H. (2019). Glucose syrups: technology and applications. In Carbohydrates-Comprehensive Studies on Glycobiology and Glycotechnology (pp. 1-34). IntechOpen.
- Bakare, H. A., Osunde, Z. D., Oyeyinka, S. A., & Aworh, O. C. (2019). Application of glucose syrup in food industry: a review. Journal of food science and technology, 56(5), 1975-1985.
