Liquid Glucose

Liquid Glucose also known as Corn Syrup or Glucose Syrup, is one of the maize extracts. Liquid Glucose is obtained by the enzymatic conversion of starch at 105oC of temperature. The alternative processes are also there which may vary in the percentage of other sugar form levels in the resultant.

Generally Liquid glucose also considered as multi carbon linked carbohydrate (saccharides) In general the Liquid Glucose concentration is specified in DE. This is with reference to the main ingredient Dextrose. But the actual measurement is Baume(Be).

Specifications

 

TECHNICAL DATA:-

Typical, physical and chemical data of Liquid Glucose


PRODUCT : LIQUID GLUCOSE : ABBREV : LG
Packing : Normal MSRC/ HDPE / MS ( New ) Closed barrels At Ambient Temp./ Tankers RETEST PROGRAMME
RETEST PROGRAMME
 TESTS
· Dry Solids

· D.E
CHARACTERISTICS STANDARDS
Description Yellow tinge to colourless, clear, thick Viscous syrup.
Dry Solids % at 20o C. [Grade ]
Confectionery / Tanker
Pharma / S.F.G 		82-85%
Sulphated Ash
( % on DB ) 		0.5 %
Dextrose Equivalent
(% on DB) 		40.0 - 44.0 %
pH ( 50% Solution, w/v) 4.80 - 5.50
Sulphur Dioxide ppm. [CONF]
[S.F.G] 		400 ppm

40 ppm Max

Acidity
(ml of 0.1N NaoH/5gms) 		0.6 ml. Max.
Starch Absent ( No blue colour is produced with Iodine solution)

MICROBIOLOGICAL ANALYSIS
Total Plate Count c.f.u / gm 1000/gm Max.
E.coli / Salmonella Absent
Yeast / Moulds < 50

 

DS , DE & pH can be adjusted as per party requirement

PACKING : HDPE Barrels of 270Kg/300 Kg

 

Applications

 

Liquid glucose mainly is used in making jams, jellies, Chewing gums etc to prevent their cane sugar ingredient from crystallizing. As the presence of Dextrin, Liquid Glucose has a property of slower crystallization rate. This makes it to dependable in many food processes like Chewing gums, jams, canned fruits etc., Glucose syrup prevents spoilage of the product without unduly increasing its sweetness. Hard candies are also made entirely out of the glucose syrup, without adding cane sugar.

In ice cream and in the preparation of number of household syrups and for artificial honey.

Corn syrup is used in the preparation of chewing tobacco to impart flavor and to promote desirable texture and keeping qualities. It is also used for flavoring and dressing tobacco for cigarettes.