What is Liquid Glucose – Bakery Ingredient – Uses, Functions, Advantages

What is Glucose?

Glucose is a simple sugar which is a carbohydrate with the molecular formula C6H12O6..Glucose circulates in the blood of animals as blood sugar. Glucose means sweet.Glucose oxidase has become an important tool in several different industries, its uses ranging from a glucose biosensor for the control of diabetes, to a food preservative and colour stabilizer. It is a good food additive.

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Glucose oxidase has been used successfully to remove residual glucose and oxygen in foods and beverages in order to prolong their shelf life.  The hydrogen peroxide produced by the enzyme acts as a good bactericide, and can be later removed using a second enzyme, catalase, that coverts hydrogen peroxide to oxygen and water.

It is found in powdered form and in syrup form. Glucose syrup, also known as confectioner’s glucose, is syrup made from the hydrolysis of starch. Glucose syrup containing more than 90% glucose is used in industrial fermentation.

History of Glucose

In 1747, Andreas Marggraf was the first to isolate glucose from resin. Glucose is on the World Health Organization’s List of Essential Medicines, the most important medications needed in a basic health system. It is firstly used in making grape wine.

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Uses of Glucose in Food industry:

  • Glucose in food industry is used as
  • It is also used as sweetener and humectant.
  • It is used as flavour enhancer.
  • It is used in the manufacturing of bread, cakes, cookies etc.
  • It is a key ingredient in confectionary products.
  • It is used in the preparation of many beverages like beer, cold drinks.
  • It can also be used to remove oxygen from the top of bottled beverages before they are sealed.
  • It is a good sports drink so as to provide energy to players.
  • It is also a key ingredient in jams, sauces.
  • It is used in ice creams and wine production.
  • They are well used in industrial fermentations.

Advantages:

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  • Glucose can be used as alternative to sugar.
  • It imparts softness to cakes and other bakery products.
  • It is used to prevent colour and flavour loss from foods and beverages.
  • It is used for easy handling of frostings.

Disadvantages:

  • Intake of excess glucose can elevate the level of sugar in body.

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