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In the modern food industry, glucose syrup Malaysia is one of the important raw materials. It is an aqueous solution made from glucose, which is centrifuged or electrophoresed after the action of enzymes. glucose syrup has many advantages in food manufacturing. It keeps food fresh, avoids spoilage during processing, and maintains the activity of various nutrients and vitamins in food ingredients.
In addition, glucose syrup has an extremely strong antioxidant effect, which can delay the growth of microorganisms in food and the accumulation of their metabolites, prevent or delay aging, and maintain the vitality of cells; it enhances enzyme activity, so that enzymes can effectively denature or oxidize proteins and fats, and prevent food from being oxidized and spoiled; it can also inhibit tumor growth and extend the shelf life of food, etc. In the food industry, glucose syrup is widely used, and in the following article, we will introduce the food products in which it is used.
Foods in which glucose syrup Malaysia is used in the manufacturing process
Jam: Jam is a food product made from fresh fruits. Most jams are made from fruit pulp and yeast with the addition of glucose syrup. Replacing natural coloring with glucose syrup in the jam manufacturing process can extend the processing life of the product. Glucose syrup and fruit have good nutritional compatibility and therefore can be used as a preservative
Cookies: Biscuits are made in many different ways, with the addition of glucose syrup being the most common. Glucose syrup can be used as a promoter and fermenting agent for yeast, and it has good nutritional value and can effectively maintain the original flavor of cookies, which is much stronger than adding sugar and thickening agents. The use of glucose syrup as a thickener can also reduce the cost since yeast has an extremely strong antioxidant capacity to glucose syrup. And glucose syrup added to cookies as a leavening agent can also increase the flavor as well as the crispness of cookie products, improve the taste as well as prevent cookie products from spoiling too quickly.
Pastry: Adding glucose syrup Malaysia to pastry can not only prevent the surface of pastry from sticking or sticking, but also ensure the uniform flavor and color during pastry processing. Glucose syrup can be used not only in foods such as meat loaf, butter and jam, but also as gluten to increase the softness and texture of pastries. Adding glucose to cake-type pastries can prevent cake deformation, aroma enhancement and other food quality and flavor. Adding glucose to some desserts can also maintain their flavor and color. In addition, cakes contain a large amount of fiber substance. In order to increase the hardness of the surface of cakes, glucose can be added or a certain percentage of sugar can be added during the production process to increase its elasticity and make the surface of cakes smoother. Glucose syrup can also be used in the production process of sugar confectionery to increase its viscosity, softness and color, etc. However, the use of glucose syrup in confectionery requires attention to the portion and timing of its use.