Characteristics of Glucose Syrup:

The viscosity: The product has the viscosity that can not be replaced by any non-sugar material.

Hygroscopicity: The hygroscopic character of the product is less than that of saccharose, which can prevent sweets from absorbing moisture and melting.

Osmotic pressure and freezing point descending: Due to the small molecular weight of the liquid syrup,and its bigger osmotic pressure than saccharose and the low temperature of crystallization, the temperature of the moisture is low so that it can restrain animalcule growth.

Restraining sugar from crystallization:Glucose Syrup,used in foodstuff   processing,

can prevent sweets appearing sand, prevent jam and jelly from crystallization of sugar, so the shelf life is extended.

Application Range of Glucose Syrup:

sweets, cakes, drink, dairy products, roasted products, traditional sugar products,

invigorant nutriment liquid, jam and jelly, canned food, meat products, honey products,

etc.