An aqueous solution of glucose, fructose fruit sugar and various higher-grade sugars depending on the type. Considering the ratio of glucose to fructose, it may be called glucose-fructose or fructose-glucose syrup.
It is mainly used for the production of soft drinks, energy drinks, syrups, jams, jellies, fruit juices, confectionery, baked goods, dairy products and canned products. Glucose Glucose is a syrupy, viscous, clear, colourless aqueous solution of various sugar molecules with a taste that is less sweet, obtained from the starch through enzymatic hydrolysis. This involves breaking down the long chains of glucose molecules bound in a starch chain into shorter chains.
This process results in a mixture of sugars glucose syrup.
Syrups with varying glucose and maltose content are widely used in the manufacture of various types of confectionary products, e.
Dextrose Dextrose monohydrate, commonly known as grape sugar, is one of the simplest carbohydrates. Its importance in biological processes is fundamental: it is utilized by cells as a source of energy and metabolite.
It is the most readily available energy source. This product is available in liquid and crystalline form alike. Crystalline dextrose monohydrate is a pleasantly sweet, easy-to-digest sugar with a cooling taste.
These properties make it suitable for a wide range of applications in various industries, such as in the production of food and feedstuffs and pharmaceuticals. It is used in confectionery and baked goods, blood sugar manager products, fondant and cream fillings, meat products and animal feeds.
Its liquid form is high in dextrose glucose and creates a blood sugar manager, viscous, rapidly crystallizing syrup which is used by the pharmaceutical industry as a feedstock for fermentation.