Name & Type

Liquid Glucose

in Starch, Type: sell

Images & Seller Information
  • Liquid Glucose
  • The Group
    Gujarat Ambuja Exports Limited is principally involved in agro- processing and has focused on exports, competing in the global market.
    The Mission
    Our core competence is in exports & […]

Details
 Country Of Origin: India Certifications and Awards: Halal, KOSHER, Iso 22000, ISO 9001, FSSC220000
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Description

Enter produLIQUID GLUCOSE or Corn Syrups are purified concentrated aqueous solution of
polysaccharides obtained from partial (controlled) hydrolysis of maize starch.
The solids are composed of various carbo-hydrates; dextrose, maltose and higherpolysaccharides.
The different carbohydrate profiles combined with various available
solid levels give Liquid Glucose its unique application functions.
INVERT SYRUP (invert sugar syrup) is pale coloured sweetener prepared by the acid
hydrolysis / enzymatic hydrolysis of a solution of white refined sugar. Invert Syrup
contains equal proportions of the invert (reducing) sugars: glucose and fructose. It has
wide application and is particularly useful where high concentrations of invert sugars are
required. The crystal-inhibiting characteristics and humectant properties (retention of
moisture) means that the shelf life of many products can be extended by the use of
Invert Syrup in product formulations. It has a high degree of sweetening power relative
to sucrose.
Both corn syrup Invert sugar syrups have identical functional properties, the main
property being prevention of crystallization of sugar. The main difference is degree of
sweetness. Corn syrup is less sweet. Other functional properties of the products are:
Keep food products soft and fresh.
Does not crystallise on storage.
Excellent food preservative.
Provide body and cohesiveness.
Prevent crystallisation of sucrose in combined syrups.
Emulsion stabilizer.
Freezing point depressantct description here...

 

Candy confectionery and sweet making
Major ingredient of hard boiled candies.
Conjunction with sugar for flavoured candies, chocolates manufacture.
Glucose biscuits
Jams, jellies, chewing gums and canned fruits
Syrups for pies in bakery
Ice creams
Extensively popular in sweet manufacturing business as it prevents crystallization and
used to the level of 30% - 40%. Being non-crystalline it produces homogeneous
confectionery.

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