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What is the purpose of usuing Liquid Glucose while making chocolates?
Liquid Glucose contains dextrins, which retard the process of crystallisation. This is an advantageous factor in a number of applications in manufacturing products like jams, jellies, chewing gums, canned fruits etc.



The primary purpose of using glucose in making jams and jellies is to prevent their cane sugar ingredient from crystallising, which is ensured by the presence of dextrins in the glucose syrup. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness.In confectionery, the addition of cane sugar presents two main disadvantages. Firstly it lacks good keeping qualities, being susceptible to crystallisation and consequent hardening. Secondly, it has the excessive sweetness of an all-cane confection. Corn syrup, being a non - crystallising substance with less sweetness, very successfully produces a homogenous and palatable confection. In India, hard candies are often made entirely out of glucose syrup, without adding cane sugar.



In ice-cream, the use of corn syrup has definite advantages. It not only prevents sucrose crystallization but also imparts a smoother texture. Cane sugar can be replaced upto 25%, without materialy changing the properties of the ice-cream.



Corn syrup is used extensively for manufacturing various syrups, either as a base or as an ingredient. It is used in the preparation of a number of household syrups and for artificial honey.



Corn syrup is used in commercial bakeries for pie and cream fillings in large quantities. Here, corn syrup gives body, bulk and sweetness. Its non-crystallising and hygroscopic qualities help to keep the finished product in soft condition.



Corn syrup is used in the preparation of chewing tobacco to impart flavour and to promote desirable texture and keeping qualities. It is also used for flavouring and dressing tobacco for cigarettes.



Adding 5 % to 10 % corn syrup to shoe polish prevents caking and also results in a quicker and better shine.



The action of glucose in tanning gives pliability and weight to the leather. In the chrome process glucose syrup is used because of its reducing action.This causes the chrome to be precipitated into the body of the leather. Approximately 5% of the weight of the finished leather is introduced in the form of sugar.
The purpose of using glucose in making Jams and Jellies is to prevent their cane sugar ingredient from crystallizing. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness. In confectionery, hard candies are made entirely out of Glucose syrup, without additing cane sugar. In Ice Cream, Glucose syrup not only prevents sucrose crystallization but also imparts a smoother texture.



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