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The present work deals with the changing network morphology of whey protein isolate ( 15 % , w / w ) in the presence of glucose syrup ( co - solute ) with concentrations ranging from 0 % to 65 % ( w / w ) in 10mM CaCl2 solution , thus producing formulations with a total level of solids of up to 80 % ( w / w ) .
 Chemical: glucose; Chemical: CaCl2
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: glucose; Chemical: CaCl2