Liquid
Glucose
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
|
