I don't know whats wrong with that right photo thats so cloudy/turbid because I make 20PPM and 40PPM and even have made 50PPM (this passed week) glucose reduced and it all comes out exactly like the left glass of colloidal silver (varying darkness given the different concentrations, obviously). I've never gotten anything that looks like the right one and I've been making colloidal silver (both Karo light reduced and more recently glucose reduced) for over 3 years at this point.
I originally used Karo light but switched to pure glucose powder about a year ago after finding a source for it where I bought a pound (lifetime supply). I noticed no difference in colloidal silver quality switching away from Karo to the glucose.
I gel capped the 20PPM and 40PPM after the fact (keep glucose reduced around and gel cap a quart of it when I need it) by just reheating the stuff to about 140F and adding the gelatine and waiting a while for it to rehydrate and then stirring it and letting it cool and it still comes out looking like the left photo albeit a bit darker from the gelatine. I've even gel capped glucose reduced 40PPM colloidal silver this passed week and it came out just fine. Just to be complete, I didn't start gel capping until sometime this year, months after I switched to using glucose for reduction. I've never gel capped Karo light reduced.
So obviously its not the glucose doing it regardless what you might think unless you have bad glucose (wink) because if it were, I'd be having issues too and I'm not.
Two differences do come to mind though. I don't own a microwave. It died and I chose not to buy a new one. I didn't start reducing with glucose till well after Mr. Microwave chose to go to that big electronics roundup in the sky so all my glucose reduced is heated conventionally (double boiler to get the cell temp up to the 150F or so I run it at quickly and then onto an industrial hotplate to keep it there during the run). I'm also using pure food grade glucose powder (gotten from a home brewing supply shop). I'm not using sweet-n-low or a knock off.
I can't honestly see how the heat source could affect things, can it?
Could the calcium saccharine in sweet-n-low or something else they put in the stuff, which may or may not be mentioned on the label, be causing the issues you're observing?
It has to be something because I don't see what you're seeing and what I've said above are really the only 2 differences I'm noticing. That doesn't say there isn't something else but if there is, I'm not realizing it right now.