Category: Chemical processes

Over 90% of industrially produced liquid glucose is used in fermented products, highlighting its importance in food and beverage manufacturing. This syrupy liquid is a cornerstone ingredient in many products, and understanding how is liquid glucose made reveals a sophisticated process of converting complex starches into simple sugars.

Decarboxylation is a common chemical reaction, with research showing that the rate of this process is heavily influenced by factors such as temperature and the presence of specific catalysts. This process is crucial for converting inactive compounds into their active forms in various chemical and biological contexts.

First discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange, dextrin is a group of low-molecular-weight carbohydrates produced by breaking down starch. The process of how they make dextrin has since evolved to include both thermochemical and enzymatic methods for industrial-scale production.