a. Sweet maker
b. Stabilization of moisture
c. Softness ability
d. Characteristic and modifier in brown activity
e. Prevention of chiristality
f. Modifier of sweet taste
g. Increase of vescolity
h. Protecting of coloiedy system
i. Controlling amount of Ice crystals
j. Increase of osmose pressure
k. Keeping waterin products
l. Decreasing freezing rate
m. Constancy of coloiek of system
n. Improvement or change taste
o. Improvement color
p. Having nutition value and ideal relish for cookies biscuits, Ice-cream, Jam
q. Valuable mixture for vitamins that produces energy

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