Glucose syrup
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Glucose syrup is a kind of starch as raw material in the role of enzyme or acid to produce a starch syrup, the main ingredients for the butterfly, maltose, maltotriose, maltotetraose and four sugar and so on. Also known as liquid glucose, glucose syrup.
Glucose syrup has mild taste, moderate sweetness and viscosity, and can prevent candy crystallization and oxidation. Low freezing point, applied to beverage production, can improve product flavor; Fermentability and moisture retention, used in baking industry, can keep the product soft, delicious and moisture retention; As a sweetener, it can be used in preserved fruit, candied fruit, jam, canned fruit and cream food, which can prolong the shelf life of the product and maintain the taste of the product.
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