Liquid Glucose

Liquid Glucose is the traditional UK and Commonwealth name for a viscous, colourless-to-pale-yellow starch hydrolysate sweetener. In the United States the same product is commonly called corn syrup, and in modern technical literature it is increasingly referred to as glucose syrup.

The conventional confectionery specification sits at dextrose equivalent (DE) 38 to 42, a balance point that has been used by sugar boilers, fondant makers, and pharmacists for well over a century. The product is a mixture of glucose, maltose, maltotriose, and higher saccharides, with the relative proportions set by the hydrolysis profile.

We source bulk Liquid Glucose from top China manufacturers for our partners. The manufacturer is in Shandong. For this ingredient the minimum order is 300 kg and a 20-foot container takes 24 MT, and a smaller requirement can ship in a combined container with other ingredients.

Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.

or call +86-21-6858 0751

Minimum order: 300 kg
Qty in 20' FCL: 24 MT
Packaging: 250 kg plastic drum or 1,000 kg IBC tote

Function: Sweetener

ISO 9001
HACCP
Halal
Kosher

Specifications

Item	Specification
Appearance	Clear, viscous liquid; colorless to light yellow
Dextrose Equivalent (DE)	30 - 65 (grade dependent)
Dry Solids (Brix)	≥ 75.0%
pH	4.0 - 6.0
Sulphated Ash	≤ 0.5%
Heavy Metals (as Pb)	≤ 5 mg/kg
Arsenic	≤ 1 mg/kg
SO2 Residue	≤ 20 mg/kg
Microbiological	TPC ≤ 3000 CFU/g; Yeast & Mold ≤ 100 CFU/g

Common Markets Grades

Liquid Glucose for the confectionery and pharmacy trade is most often sold at the classical DE 38 to 42 specification, also called regular conversion or confectioner's glucose.

The product is normally a clear viscous liquid at 80 to 82 percent dry solids, with a near-water-white colour after carbon decolorisation and ion exchange. Pharmacopoeial liquid glucose, recognised in the British Pharmacopoeia (BP) and Indian Pharmacopoeia (IP) under the name liquid glucose, carries tighter limits on heavy metals, sulphite residues, and microbial counts.

Higher-DE craft and bakery grades at 42 to 60 DE are also marketed under the liquid glucose name in some markets, where they overlap with conventional glucose syrup designations. Powder-form liquid glucose, prepared by spray drying, is produced for dry-mix and tablet binder applications.

Traditional confectionery grades are commonly graded by Baumé density as well as DE, with a target around 43 to 45 degrees Baumé for the classical sugar boiler's syrup.

Applications

Traditional hard candy, boiled sweets, lollipops, and barley sugar
Sugar pulling, sugar blowing, and decorative pastillage work
Fondants, fudges, and tablet for handmade confectionery
Marshmallows, nougat, and traditional jellies for body and chew
Wedding-cake icings and royal-icing extensions for gloss and pliability
Pharmacy syrups, linctuses, and pediatric liquids in the British and Indian pharmacopoeial tradition
Tabletop golden syrup blends, treacle tarts, and traditional baking
Sorbets, granitas, and ice cream for freezing-point control and improved scoop texture
Jams, marmalades, and preserves as a partial sucrose replacement to control crystallisation
Christmas puddings, mincemeat, and traditional steamed desserts for moisture retention
Brewing as an adjunct fermentable in beer and traditional cider work

Brands Using Liquid Glucose

Widely-distributed consumer products that list Liquid Glucose on the ingredient label.

Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.

China Manufacturers of Liquid Glucose

Top Liquid Glucose manufacturers in China.

Qingyuan Foodstuff Co., Ltd.
9 ingredients in the directory

Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.

How We Help Source Liquid Glucose

Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Liquid Glucose out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Liquid Glucose together with other ingredients such as Stevia, Erythritol and Maltitol into one 20' FCL. If your quantity is small, we can also ship LCL.

Regulatory Status

Liquid Glucose is a long-established food and pharmaceutical ingredient with broad regulatory acceptance.

In the European Union Commission Directive 2001/111/EC on sugars intended for human consumption covers it and defines glucose syrup, dried glucose syrup, and dextrose-equivalent ranges. No E number applies, as it is treated as a food rather than an additive.

The U.S. Food and Drug Administration recognises corn syrup, the U.S. name for liquid glucose from maize starch, as GRAS under 21 CFR 184.1865. Standards of identity for confectionery, preserves, and pharmaceutical preparations reference liquid glucose specifications.

Pharmacopoeial monographs for Liquid Glucose appear in the British Pharmacopoeia (BP), the Indian Pharmacopoeia (IP), and the USP-NF (under the name Glucose, Liquid). JECFA has not set a numerical intake limit. Halal, kosher, vegan, and non-GMO certifications are routinely available depending on starch source.

Manufacturing Process

Liquid Glucose Manufacturing Process

Loading process diagram…

Liquid Glucose has historically been produced by acid hydrolysis of starch.

In the classical process, a slurry of refined starch (commonly maize, wheat, or potato) is heated with dilute hydrochloric or sulphuric acid under pressure. The acid cleaves the starch chains into shorter dextrins and free sugars, and the reaction is stopped by neutralisation with sodium carbonate when the target DE is reached.

The neutralised hydrolysate is decolorised with activated carbon, demineralized through ion-exchange resins, and evaporated under vacuum to 80 to 82 percent dry solids. The classical acid-conversion route remains in use for certain craft and pharmacopoeial grades, but most modern liquid glucose is produced by enzymatic conversion using alpha-amylase liquefaction followed by controlled saccharification.

Enzymatic production gives a cleaner colour, lower ash, and tighter control over the DE and carbohydrate spectrum. The finished syrup is held warm in jacketed tanks to prevent crystallisation during storage and shipment.