Liquid glucose helps in controlling crystallization, body appearance, sweetness, and osmotic pressure. It acts as a preservative in hard-boiled candies, jams, and jellies The liquid glucose we supply gives a smooth body and texture to all frozen desserts. It improves the texture and palatability of the ice cream and enhances flavors. TEXTURE & FEATURE: Yellow tinge to colorless clear, thick viscous syrup, free from rancidity and foreign matter. APPLICATION: Liquid Glucose to control crystallization, body appearance, sweetness, osmotic pressure, and as a preservative in hard-boiled candies, jams, and jellies. Liquid Glucose provides a smooth body and texture to all frozen desserts. In ice cream, to improve the texture and palatability of the ice cream and enhance flavors.
Sodium hypochlorite.
Sodium hypochlorite.
Sodium hypochlorite disinfectant.
Sodium-hypochlorite.
Sodium Hypochlorite.
Sodium hypochlorite.
Sodium hypochlorite.
Sodium hypochlorite.
Sodium hypochlorite.
Sodium Hypochlorite.
Sodium hypochlorite.
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