Corn an Wheat Processing products


Corn Processing: Glucose syrup

Glucose syrup is the most viable substitute for sugar.  It is an aqueous solution of several compounds: principally glucose, dextrose and maltose.  A purified, concentrated solution of nutritive monosaccharides and higher saccharine, it is obtained by hydrolyzing starch with specific enzymes under controlled conditions.  Important functional properties of glucose syrup include high fermentability, viscosity, hygroscopic, sweetness, colligate properties and facilitates browning reaction; it adds body and mouthfeel in the preparation of various products. Enzymatic Hydrolysis 
The manufacturing process employs state-of-the-art enzymatic hydrolysis which ensures superior product quality, tailored to meet the end user requirements.  This makes the product superior to the one produced by the conventional acid hydrolysis process. What is glucose syrup used for?

Glucose syrup can be used along with a variety of dry solid substances without, in any way, affecting other parameters like sweetness, ash content, acidity, etc.  This advantage has earned it widespread usage in a wide range of industries.

Confectionery 
Glucose is extremely popular in the sweet manufacturing business. It is extensively used in confectionery as a doctoring agent to prevent crystallization; and in several other applications it has to be necessarily used to the extent of 30 to 40 percent.

Being a non-crystallizing substance, it helps produce homogenous confectionery like chewing gums and chocolates.  It provides a smooth texture, possesses good preservative qualities for a longer shelf life and has several desirable organoleptic properties.

Jams, jellies and canned fruit 
In processed foods like jams and jellies, glucose syrup is used to prevent crystallization of sugar.  It acts as a good preservative and prevents spoilage of the product without unduly increasing its sweetness.  It is very effective in masking excessive sweetness while enhancing the flavour of the preparation.Household syrups

It is used in the preparation of common syrups as it is easily digestible and provides an instant source of energy.  Baby foods and baby syrups also favour glucose syrup as it serves as a rich source of carbohydrates.

Bakery products 
Glucose syrup adds body, bulk and optimum sweetness to bakery products.  This is why it is so often used by bakery houses in pie and cream fillings.  It also prevents crystallization, enhances shelf-life and its non-crystallizing and hygroscopic properties keep the preparations fresh and longer.Ice creams

Nobody likes ice creams that crystallize, melt soon or are rough to the tongue.  This is exactly what glucose syrup prevents.  It prevents crystallization, gives a smooth texture and ensures that ice creams do not melt soon.  It prevents sucrose crystallization and lends a creamy, soft mouthful to the ice cream, lending it homogenous sweetness.  There is no undesirable taste and it can even replace expensive ingredients like non-fat milk solids.

Pharmaceuticals 
It is a valuable vehicle for cough syrups and vitamin-based tonics and may be used as a granulating agent for tablet coating.  Cough lozenges also use glucose syrup as one of the principal ingredients.  It provides body, consistency, a good mouth feel and balanced sweetness when used with other carbohydrate sweeteners like sucrose and sorbitol.Tobacco

Glucose syrup adds flavour to tobacco and lends it a smooth texture.  When used in the preparation of chewing tobacco, it enhances the shelf-life.  It also helps in the dressing of cigarette tobacco.

Leather products
In the finishing of leather, glucose syrup dip is applied to give glossiness, fineness and proper weight age.  It adds pliability to finished leather when used in tanning and helps give it a lustrous look.  In the chrome process, it is used because of its reducing action.  This causes the chrome to be precipitated into the body of the leather.

Others
Glucose syrup also finds use as a preservative in paan masalas, besides helping in the brewing and fermentation industries.  It is also used in the traditional oil extraction industries for its gumming properties.  It is used to improve stability in adhesives, as a setting retardant in concrete, as a humectant in air fresheners and for evaporation control in cologne and perfumes.  Adding 5% to 10% glucose syrup to shoe polish prevents caking and also results in a quicker and better shine

SPECIFICATIONS OF GLUCOSE SYRUP

No

Parameters

Unit

Grade I

Grade II

1

Description

 

Clear sweet viscous liquid

Clear sweet viscous liquid

2

Colour

 

Colorless to light yellow

Colorless to light yellow

3

Clarity

 

Clear

Clear

4

DS

%

83 - 84

82

5

DE

%

38 - 42

38 - 45

6

pH

 

4.8 – 5.5

4.8 – 5.5

7

Ash content

%

0.3 max

0.3 max

8

SO2

ppm

100 max

50 max

9

Microbial limits

 

Salmonella, E.coli absent Total bacterial count 10,000 CFU/g

Salmonella, E.coli absent Total bacterial count 10,000 CFU/g

SDC = STANDARD CONFECTIONERY GRADE

SDP = STANDARD PHARM GRADE

Note: Parameters like moisture content, DS and DE can be custom-made to suit various requirements.

Packing 
Glucose syrup is supplied in attractive 300 kg in HMHDPE barrels, epoxy-coated MS barrels or plain MS barrels as per customers’ requirements.  It is also supplied in insulated tankers.

Storage 
Glucose syrup should be stored in a cool, dry environment, away from sunlight.