Liquid glucose is commonly used in the food industry, including in the production of biscuits. It serves several purposes in biscuit manufacturing:
1. Sweetener: Liquid glucose is a sweetener that provides sweetness to biscuits. It is often used in combination with other sweeteners to achieve the desired level of sweetness in the final product.
2. Moisture retention: Liquid glucose helps retain moisture in biscuits, preventing them from becoming dry and crumbly. This is particularly important for producing biscuits with a desirable texture.
3. Texture and mouthfeel: Liquid glucose can contribute to the texture and mouthfeel of biscuits. It can help give biscuits a softer and chewier texture, depending on the specific formulation and the amount used.
4. Color and browning: Liquid glucose can contribute to the color and browning of biscuits during baking. This can enhance the visual appeal of the final product.
5. Inhibition of crystallization: In certain formulations, liquid glucose is used to inhibit the crystallization of sugars, helping to maintain the desired texture and shelf life of the biscuits.
When using liquid glucose in biscuit production, it’s crucial to consider the specific recipe and formulation requirements. Different types of biscuits may require varying amounts of liquid glucose to achieve the desired characteristics. Additionally, other ingredients and processing methods will also play a role in the final quality of the biscuits.
It’s worth noting that while liquid glucose is a common ingredient, manufacturers may use other sweeteners and ingredients based on their specific recipes and production goals.