Liquid Glucose is a food syrup, made from the hydrolysis of starch. Rice and Corn is Commonly used as the source of the starch in India; Glucose is produced by, Enzyme hydrolysis. Liquid Glucose used in confectionery manufacture contains varying Amounts of glucose, maltose and higher oligosaccharides, depending on the grade .Glucose is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Glucose syrup is often used as part of the mixture that goes into creating fake blood for films and television. Blood mixtures that contain glucose syrup are very popular among independent films and filmmakers, as it is cheap and easy to obtain.
Liquid glucose can be transformed by converting some of the glucose into fructose (using an enzymatic process), a sweeter product, High Fructose syrup can be produced. After hydrolysis of starch by Specific mechanical drying and using Steam As a heating media it can be Converted into powder Shape known As MDP (Maltose Dextrin Powder) Widely used in Milk, Pharma and other Industries.
Its major uses in commercially prepared foods are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness). Glucose is also widely used in the manufacture of a variety of candy products.
Depending on the method used to hydrolyze the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. The syrups are broadly categorized according to their dextrose equivalent (DE). The further the hydrolysis process proceeds, the more reducing sugars are produced, and the higher the DE. Depending on the process used, glucose with different compositions.