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One main reason that is responsible why food grade liquid glucose is widely use in making confectionery & bakery items is because of its ability to control sweetening. The starch extracted from Corn is used as a raw material for making Glucose.

Liquid Glucose is an aqueous solution of nutritive saccharides obtained by starch hydrolysis, by using Corn and Rice as raw material, which is purified and concentrated to required solids.

Liquid Glucose is an aqueous solution of nutritive saccharides obtained by starch hydrolysis, by using Corn and Rice as raw material, which is purified and concentrated to required solids.