| A pplication of Liquid Glucose: 1. In Confection Products
| Name |
Index |
Cause analysis |
| Soft candy |
| DE : 35 40 |
| Dry Solids : 75.0% 85% |
| pH : 5.0 6.0 |
| Boiling temperature : 115 125 |
|
Choosing moderate pH is to control the flexibility |
| Crisp candy |
| DE : 42% 48% |
| Boiling temperature : 150 170 |
| pH4.6 6.0 |
|
|
|
Low DE may cause low boiling temperature, result in less brightness |
| Milk candy |
| DE : 35 42 |
| Boiling temperature : 138 148 |
| pH : 4.6 6.0 |
| Dry solids : 75.0% 85% |
|
It is better to choose low pH; Too high pH may cause poor tenacity |
| Hard Candy |
| DE : 40 48 |
| Boiling temperature : 150 160 |
| pH : 4.6 6.0 |
| Dry solids : 75.0% 85% |
|
Boiling with fire may change the color |
| Moulding Candy |
| DE : 40 46 |
| Boiling temperture : 150 160 |
| pH : 4.6 6.0 |
| Dry solids : 75.0% 85% |
|
This product is favourable for Moulding process. It is hard to demould with low DE. It is hard to keep the proper shape under the condition of high DE and high boiling temperture. |
| Maltose candy |
| DE : 38 45 |
| Boiling temperature : 140 150 |
| pH : 4.6 6.0 |
|
Low DE and low boiling temperture are better for controlling process time and increasing output. Too low temperture may lead to poor tensility. |
2. Its high viscousness increases the thickness and flavor in tinned fruits, fruit juices and syrup.
3. With high hydroscopicity, it maintains the soft taste, improves the flavor, and extends the shelf life in soft candy, bread, cake etc.
4. With low ice-point and crystallization resistance it can improve the flavor and increase the output in beverages.
5. As a sweetener with high osmotic pressure, it can maintain the flavor and extend the shelf life in preserved fruits, glazed fruits, jams etc.
6. In torrefied foods :
Bread and cake can gain some super flavor and function by adding IMO because of its hydroscopicity, low sweat taste and low fermentability. Cakes become more crisp and soft and bread is more elastic and delicious. These products are easy to keep freshness and longer shelf life. It can decrease the crystallizability, lumping and deterioration in sweetened bean paste and the similar foods.
With active reduction it is not stable in neutral or alkaline condition. Color substances may be produced by heating. When it reacts with nitrogenous compounds the brown-yellow caramel is produced, which has the special flavor. With high hygroscopicity it favourably maintains the stable moisture and soft taste in torrefied foods.
7. liquid glucose has the similar characteristics to High Matose Syrup. According to the needs of consumers we can offer different products (content of maltose in liquid Glucose : 10% 30%). |
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