Vina International

Liquid Glucose

Specifications

Liquid Glucose, also known as Glucose or Corn Syrup, is a highly concentrated solution of easily digestible sugar - maltose, d-glucose and polymers of d-glucose covering the entire spectrum of saccharides.
Liquid Glucose is manufactured using the most modern method of enzymatic process. In this process of manufacturer of Liquid Glucose, start molecules are split specifically to achieve the desired level of sweetness, texture, viscosity, etc.

Liquid Glucose is available in various grades as per the principle ingredient Dextrose Equivalent (DE) of : LC : DE 28 to 37

RC : DE 38 to 47

IC : DE 48 to 57

MC : DE 58 to 67

EHC : DE 68 and above

SPECIAL CHARACTERISTICS of Liquid Glucose

Liquid Glucose is produced by the most modern double enzyme process, conforming to the international quality standards. Though the Dextrose Equivalent (DE) is the same as that of standards Glucose produced by the acid process, Liquid Glucose has a distinct sugar spectrum, and has a better crystallization inhibiting effect upon sucrose and less hygroscopicity.

Because of its moderate sweetness and other inherent properties, Liquid Glucose is widely used in the food industry along with cane sugar in the recommend ratio of 1 : 2 or 1 : 4.

APPLICATIONS of Liquid Glucose

Liquid Glucose finds an important place in the food industry because of inherent properties such as stabilization of moisture, softening ability, building of texture, prevention of crystallization of other sugars, and formation of film and body. Its moderate sweetness and nutritive value make it an ideal additive for sweets, confectionery, biscuits, ice creams, jams, jellies, preserves pastries and liqueurs. Liquid Glucose is a valuable ingredient of cough syrups and other vitamin based tonics. It also forms the base of artificial honey.

Tobacco industry uses Liquid Glucose to impart flavour, texture and stability in chewing tobacco and cigarettes. In the leather industry, Liquid Glucose is used in the tanning process for pliability and to add body to leather. In shoe polish the addition of 5% to 10%, Liquid Glucose prevent it from caking and helps give a quicker and better shine.

CHEMICAL DATA of Liquid Glucose

• Physical Appearance: A colorless or slightly yellowish, refined and concentrated odorless syrup, with a characteristic sweet taste.
• Moisture content, Per cent by weight : 13 to 15
• Total solids, Per cent Min. : 85

• Sulphate Ash, Per cent Max. : 0.3
• PH of Solution at 25oC : 4.8 to 5.5
• Dextrose Equivalent (DE), Per cent Min : 40 to 45
• Sulphur Dioxide, ppm, Max : 400
• Arsenic, ppm, Max. : 1.00
• Copper, ppm, Max. : 5.00
• Lead ppm, Max. : 2.00

*DE can be adjusted as required by the customer

PACKING : 300 KGS. NETT IN HM-HDPE DRUMS OR AS PER CUSTOMER’S REQUIREMENT

More information:

Introduction :

Commonly known as Glucose or Corn Syrup, this is perhaps the most visible substitute of cane sugar. Liquid Glucose is an aqueous solution of several compounds. These are principally Dextrose, Dextrins and Maltose. The most common method of manufacturing Liquid Glucose is by the incomplete acidic or enzymatic hydrolysis of starch. High Maltose Syrups are also offered for the discernible customer.

Characteristics :

1. Important functional properties of Liquid Glucose include high fermentability, viscosity, humectancy, hygroscopicity, sweetness, colligative properties and participation in the browning reaction.

2. Viscosity is inversely related to the D.E of Liquid Glucose. D.E plays an important role in determining certain properties of Liquid Glucose. e.g Flavour enhancement, Freezing point depression, and osmotic pressure all of which increase with increasing D.E. while properties such as body contribution, cohesiveness, foam stabilization, and prevention of sugar crystallization increase with decreasing D.E

3. Liquid Glucose is incompatible with strong oxidizing agents.

Applications :

A. Food Industry

1. Confectionery : To control crystallization, body, appearance, sweetness and osmotic pressure. (i) Fondant making (ii) Hard candies (iii) In Jams,Jellies, Preserves.

2. Bakery Products : Liquid Glucose supplies fermentable Carbohydrate on which the yeast may grow and provide Carbon Dioxide for 'raising' the product. It lends flavour and surface colour.

3. Ice Creams, Ice Milks, Sherbets : Liquid Glucose provides better 'Melt Down' characteristics, prevents crystallization, improves 'Body' and 'Mouth feel' and provides balance and sweetness. There is no undesirable taste and glucose can easily replace more ingredients such as non - fat milk solids.

B. Brewing Industry

1. As a substitute for sugar.

C. Raw Material

1. For Gluconic Acid, Kojic Acid, Citric Acid.

D. Tobacco Industry

1. Liquid Glucose is used in curing and imparting flavour in Tobacco.

E. Tanneries

1. Liquid Glucose is used in the tanning process in the leather industry as a weighting material, and for pliability.

F. Shoe Polish

1. The addition of 5 % to 10 % Liquid Glucose prevents it from caking and also helps give a better and quicker shine.

G. Medicines

1. Liquid Glucose is a valuable vehicle for cough syrups and other Vitamin based tonics. It also forms the base of artificial honey. It may also be used as a granulating agent and for tablet coating.

H. Other Uses

1. Adhesives : To improve stability.

2. Concrete : As a setting Retardant.

3. Air Fresheners : As a humectant.

4. Colognes & Perfumes : For Evaporation Control.

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Please contact us on vinamumbai@vsnl.net for more information about this product.

Links
http://glucose.medical-information.org/ - Glucose Health Information Page
http://www.mohanint.com - Our Prensence in East Africa

Note: The above specifications are provided for informational purposes and we do not undertake any responsibility for the accuracy of it or assume any responsibility arising due to the usage of the same.