Liquid glucose is colorless or light yellow, viscous syrup that is derived from purified corn starch through hydrolysis by the double enzyme method, decoloration, ion exchange and purification. It has a moderately sweet flavor and is a starch sugar product that is widely used in the food industry.
Sorbitol can be obtained by reduction of glucose, which changes the converted aldehyde group (CHO) to a primary alcohol group (CH2OH). Sorbitol, a polyol (sugar alcohol), is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. It is non-cariogenic and may be useful to people with diabetes.
Maltodextrin is a polysaccharide that is used primarily in foods and beverages as a thickener, sweetener, and/or stabilizer. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless. It can be found as an ingredient in a variety of processed foods.
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