Liquid glucose is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent.

liquid glucose has advantages of anticrystallinty, lower freezing points. So, it can improve the taste feeling and quality and reduce production cost. It is widely used as thickener and plasticisation in cold drinks industry

Application

1.The maltose syrup is widely used in fruit jam, beverage,ice-cream,honey products,etc and richs in dextrin with good devitrification which can prevent sucrose to crystallize.So that it can improve the shelf life of products.

2.With pure taste, low freezing point and low sweet which is only 40% of sucrose,then it can improve the taste of cold drinks

3.It also can be replaced of white sugar to lower the cost.With moderate viscosity,it will give the products a great taste.