Glucose Powder has been used extensively for texture, viscosity, and moisture control. Glucose powder is useful
in the reduction of fat replacing them with carbohydrates. Applications included beverages, confections, dairy desserts,
meats, ice cream and sorbets. Glucose powder is used effectively for flavor enhancement, humectancy, intense sweetness.
Glucose powder acts to improve shelf stability of baked goods and cream fillings. Used extensively for barbecue sauces
and glazes to cream smoothness into flavor. Application in preserves and jellies increase shelf stability and increase
natural fruit flavors.
Glucose powder also contributes nutritive solids, body, mouth feel, and crystallization control in many applications such as dairy, ice cream, and meats.
Participant in browning
Inhibitor of sugar crystallization
Source of sugar crystallization
Source of fermentable carbohydrates
Source of complex carbohydrates
STORAGE CONDITIONS AND SHELF LIFE
Glucose powder is highly hydroscopic and should be stored under conditions of low temperature and low humidity in airtight containers to prevent caking.
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