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Crystalline glucose, dextrose

Crystalline glucose, dextrose

  • ₴ 43.71

  • 25 or more ₴ 40.57
  • Brands Laisves
  • Availability: In Stock
  • +380 (68) 539-94-98 Киевстар
  • +380 (99) 209-49-87 МТС
  • 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
  • shop@laisves.com.ua

Crystalline glucose is the final product of acid-enzymatic hydrolysis of corn starch to high-glucose syrup (up to 95% glucose), followed by crystallization of glucose in the cold (up to 50 ° C) and contains 1 molecule of water. Application: Glucose is an integral part of almost all confectionery products, as it is part of invert sugar and molasses. In the confectionery industry, soft and othe..

Crystalline glucose is the final product of acid-enzymatic hydrolysis of corn starch to high-glucose syrup (up to 95% glucose), followed by crystallization of glucose in the cold (up to 50 ° C) and contains 1 molecule of water.

Application:

Glucose is an integral part of almost all confectionery products, as it is part of invert sugar and molasses.
In the confectionery industry, soft and other types of sweets, wafer filling, pralines, diet biscuits, flour confectionery products, lingering biscuits with a shelf life of up to 10 months are made with glucose; in the manufacture of marmalade, 20% of the amount of sugar is taken from glucose.
Glucose can be used instead of sugar (in whole or in part) in the production of chocolate. This monosaccharide is used to sweeten canned fruit, grape wines, low-alcohol and non-alcoholic beverages, ice cream and condensed milk.
Thanks to modern technologies and deep purification of the syrup before crystallization, the resulting product always has a high degree of purification and constant quality. Glucose production is not limited to the corn harvest but can continue throughout the year.
The sweetness profile of glucose has a mild sweet taste and does not mask the natural taste inherent in various products.
Glucose, as a monosaccharide, is better fermented by yeast, imparts porosity and good taste to bakery products, and slows down staling

Properties:

- prevents crystallization in creams;
- reduces the average crystal size of added sugars and provides some flexibility that can be useful in preforms, for example, fondant sugar (sugar for icing);
- creates a cool effect (only monohydrate);
- reduces the indicator of water activity;
- in the production of ice cream dextrose glucose underestimates the freezing point, increases its hardness;
- has hygroscopicity;