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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 and flavour, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE.

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



%DS (Dry Solids)




Free acidity (ml of NaoH 0.1 M)

1 ml. max. 

DE (Dextrose Equivalent)



0.25 Max

SO2 ppm

400 Max 





%DS for tanker packing


1)       A food technologist will use it to control crystallization, body appearance, sweetness, osmotic pressure and as a ' preservative in hard-boiled candies, jams and jellies.
2)       A baker will ferment it with yeast for raising the product. A dairyman will add it to ice cream, to improve the texture and palatability of the ice cream and enhance flavours. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweetners derived from corn syrup. This sweetner is reported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.
3)       A chemical engineer will find the use of liquid glucose as a raw material for GLUCONIC ACID, KOJIC ACID and CITRIC ACID.
4)       A pharmacist will add Liquid Glucose in cough syrup and vitamin based tonics. Will also use it as a base of artificial honey. He also uses it as a granulating agent and for tablet coating.
5)       A tobacco specialist will use liquid glucose in curing and imparting flavour in tobacco.
6)       A tanner will use Liquid Glucose to enhance weight and ensure a softer texture. He will also use it to precipitate chrome into the body of the leather due to its reducing action. He will also add it to shoe polish to prevent it from caking and to help it to give a better and quicker shine.
7)       Sulphur free glucose is available for specific customers with SO2 content of 40 ppm max.

In 300 kg HM HDPE barrels, ISO Tanks & 1 MT IBC

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