Liquid Glucose

Liquid Glucose

Liquid Glucose, or Glucose Syrup / corn Syrup are synonyms and are usually manufactured by hydrolysis of  starch in the presence of acid or enzyme. Generally known as Liquid Glucose in the sub-continent it is a mixture of mono, di, tri, tetra, penta & higher Saccharides.

 

Liquid Glucose retard the process of crystallization. This is an advantageous factor in number of applications in manufacturing food products like candy, jam, jellies, chewing gums, canned fruits etc. Glucose syrup prevents spoilage of the product without unduly increasing its sweetness


In ice-cream, the use of corn syrup has definite advantages. It not only prevents cane sugar crystallisation but also imparts a smoother texture. Cane sugar can be replaced upto 25%, without materially changing the properties of the ice-cream.

Glucose syrup is used extensively for manufacturing various syrups, either as a base or an ingredient. It is used in the preparation of number of household syrups and for artificial honey.

Glucose syrup is used in commercial bakeries for pie and cream filling in large quantities. Here, Corn syrup gives body, bulk and sweetness, Its non-crystallising and hygroscopic qualities help to keep the finished product in soft condition.

It is usually more convenient to handle  Glucose syrup containing 80% dry solids and at higher concentrations the syrups tend to become viscous.

 

 

PACKING : HDPE Barrels of 300 Kgs.

 

Typical, physical and chemical data of Liquid Glucose

 

% Moisture content
(percent by weight )

Not more than 30%

% Solid

Not less than 70%, Usually83 to 86%

% Sulphated Ash ( Max )

0.3

pH of 50% solution at 25ºC

4.5 to 5.5

Reducing sugar % by weight (DE)

Not less than 21 Usually 40 to 46

SO2 (Max)

400 ppm (Usually 40 ppm

Arsenic (Max)

1.00 ppm

Copper (Max)

5.00 ppm