Liquid Glucose is normally manufactured by acid hydrolysis of starch. It consists of dextrin, maltose, dextrose and water. It is a mixture of mono, di, tri, tetra, penta and higher saccharides.
Applications
The main application of Glucose is in confectionery manufacturing. It is widely used in Jam, Jellies, Canned fruits etc. It prevents crystallising the above products. It is also used with cane sugar for the preparation of Chocolates, Toffies, Biscuits, etc. It has a very good binding property. It has also used in Ice-creams.
In Pharmaceutical Industry , Liquid Glucose (SO2 free) is used for preparation of cough syrups , tablet coating and in cosmetics.
| Moisture | 13.8 to 18% |
| Dry Solids | 82 to 87% |
| Sulphated Ash (maximum) | 0.2% |
| pH of 50% solution at 25 degree C | 4.5 to 5.5 |
| Dextrose equivalent | 40 to 44 |
| SO2 (maximum) | 400 ppm |
| In case of SO2 free Glucose – SO2 (maximum) | 40 ppm |
| Packing : In 300 Kgs. Nett Packed in New MS / HDPE Barrels (As per requirement) | |
Calcium Propionate – Antifungal agent for Breads & Biscuits
Sodium Propionate
Ammonium Bi Carbonate
Emulsifiers / Glycerol Monostearate Food grade
Enzyme Based Bread Improvers