STANDARD glucose

STANDARD GLUCOSE

Liquid Glucose is an aqueous solution of nutritive saccharide obtained by starch hydrolysis, by using Corn as raw material, which is purified and concentrated to required solids. It is usually odorless and clear colored viscous liquid sweet syrup which is processed and stored under hygienic conditions. It has wide application and is particularly useful where high concentrations of invert sugars are required. It also has such advantages as anti-crystalline, a lower freezing point and high degree of sweetening power relative to sucrose.

SPECIFICATION

Form thick textures amorphous
Color
Colorless
Odor Odorless
Dry Substance DS% 81-82.5 %
Brix % 83-84 %
PH (at DD = 40%) 5.0-6.0
SO2 40-300 ppm
Acidity (ppm) 365 ppm max
DE % 39-42 2%
Starch presence Negative
Candy test 145 C°
Protein % 0.10%
Ash Content 0.5 Max
Sulphated Ash 0.1% max.
Thermal endurance test 145-150 ° C Max
MICRO BIOLOGICAL analysis
Total Count ≤ 300 Cfu/g
Moulds & east ≤ 150 Cfu/g
E.COli(Cfu /g) absent
SALMNEILA TOTAL absent
COLIFORMS absent
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Product Applications 

Desserts & ice cream industry

It is used as a key element in the making of jams and sweets as a substitute for sugar. In addition, glucose syrup prevents product damage without raising undue sweetness. In sweets, hard candy made entirely of glucose syrup, without adding sugar cane. In ice cream, glucose syrup not only prevents the crystallization of sucrose but also imparts a smoother texture.

Sweetener

Liquid Glucose is an ideal additive for sweets, confectionary, biscuits, Ice creams, Jams, Jellies, preserves pastries & liquors due to its moderate sweetness & nutritive value. It also forms the base of artificial honey

CHOCOLATE CONFECTIONARY

Chocolate confectionery is cocoa-based products. In chocolate Products, the sugar mainly affects the Taste Liquid glucose adds sweetness and balances the slightly bitter taste of the cocoa. In milk chocolate the milk powder also adds sweetness, and consequently the sugar content is lower than in plain chocolate.

Pharmaceutical

pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, and cough syrup, In addition, taste the sweetness of a moderate, which is much better than the sweetness of sugar. Also, it has the advantage of lack of storage Althblorand

Baking Industry

  Liquid glucose is used for pies, baked fillings Arab and foreign. In Cake Bakery and to improve the quality of baked goods in general

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High maltose 

HIGH MALTOSE

High Maltose Syrup (Maize-O-Sweet) is manufactured by dual enzymatic conversion of starch under controlled conditions. In this process, starch slurry is subjected to liquefaction and dextrinisation in the presence of an enzyme. Subsequently dextrinised product is treated with another enzyme to make maltose syrup having desired maltose content.
" Prevents crystallization
" Improvise brightness & transparency
" Reduce sweetness in candies
" Enhanced crispiness & moistness
" High viscosity
" Shapes the frozen desserts

SPECIFICATION

Form Amorphous strength thick liquid
Color
Colorless
Odor Odorless
Dry Substance DS% 79.5 - 81 %
Brix % 81.5 - 83 %
PH (at DD = 40%) 5.0 - 6.0
SO2 40 - 300 ppm
Acidity (ppm) 365 ppm max
DE % 33 ( ± 2 ) %
Starch presence Negative
Candy test 140 C° min
Protein % 0.1% max
Ash Content 0.5% max
Sulphated Ash 0.1% max
Thermal endurance test 145-150 ° C Max
MICRO BIOLOGICAL analysis
Total Count ≤ 300CFU/g
Moulds & east ≤ 150 CFU/g
E.COli(Cfu /g) absent
SALMNEILA TOTAL absent
COLIFORMS absent
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Product Applications 

High maltose

High maltose corn syrup as its base. In the production of hard candy high-maltose syrup is often used as an alternative to normal glucose syrup. Maltose, being less humectant in comparison with glucose, the candies made with high-maltose syrup do not become easily sticky like those made with glucose syrup.

PACKAGE : HDPE Drums Net weight 300 Kg.

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High DE

HIGH DE

High D.E. glucose syrup is produced by some enzymatic reactions on the corn starch. Among the products of this reaction is the glucose which is so sweet product.
The standard glucose syrup produced from this process and contains about 17-19 % glucose.
The High D.E. glucose syrup is different from the standard glucose syrup by its high % of The glucose part and so it sweeter than the standard glucose syrup.
Main uses in the confectionaries and a partial replacement of the cane sugar.

SPECIFICATION

Form Amorphous strength thick liquid
Color
Colorless
Odor Odorless
Dry Substance DS% 81.5 - 83 %
Brix % 83 - 84.5 %
PH (at DD = 40%) 5.0 - 6.0
SO2 40 - 300 ppm
Acidity (ppm) 365 ppm max
DE % 60 - 63 %
Starch presence Negative
Candy test 140 C° min
Protein % 0.1% max
Ash Content 0.5% max
Sulphated Ash 0.1% max
Thermal endurance test 145-150 ° C Max
MICRO BIOLOGICAL analysis
Total Count ≤ 300CFU/g
Moulds & east ≤ 150 CFU/g
E.COli(Cfu /g) absent
SALMNEILA TOTAL absent
COLIFORMS absent
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Dextrose

HIGH DE

Dextrose syrup is produced by some enzymatic reactions on the corn starch. Among the products of this reaction is the glucose which is so sweet part.
The standard glucose syrup produced from this process and contains about 17-19 % glucose.
The dextrose syrup contains very high % of glucose ( ≤85%) more than any product which is produced In this industry which makes its sweetness so high.
Main uses in the confectionaries and a partial replacement of the cane sugar.

SPECIFICATION

Form Amorphous strength thick liquid
Color
Colorless
Odor Odorless
Dry Substance DS% 59-61
Brix % 60-62
PH (at DD = 40%) 4-6
SO2 40-300
Acidity (ppm) 365ppm max
DE % 95min
Starch presence Negative
Candy test 140 C min
Protein % 0.002% max
Ash Content 0.05% max
Sulphated Ash 0.1% max
Thermal endurance test 145-150 ° C Max
MICRO BIOLOGICAL analysis
Total Count ≤ 300 CFU/g
Moulds & east ≤ 150 CFU/g
E.COli(Cfu /g) absent
SALMNEILA TOTAL absent
COLIFORMS absent
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Fructose

HIGH DE

HFC42 It is produced from corn starch by using enzymatic reactions to convert some of The glucose in the solution into fructose which too much sweeter than glucose.
it is about 10% sweeter than cane sugar, this is because pure fructose is so sweet.
HFCS-42 is a form of high fructose corn syrup that contains 42% fructose Over the past 30 years high fructose corn syrup has replaced sugar as the sweetener in soft drinks.

in the food industry it has a multitude of uses and advantages over other sweeteners.
1. It is a very economic sweetener, about half the price of sugar.
2. It tastes just like sugar.
3. It browns when heated and can provide color in baked foods.
4. It feeds yeast and assists with baking and rising of bread.
5. It thickens and stabilizes processed food.
6. It prolongs shelf life.

Benefits:
For the consumer, none. For the producer of sodas, processed foods etc it is cheaper than sugar.

SPECIFICATION

Form Amorphous strength thick liquid
Color
Colorless
Odor Odorless
Dry Substance DS% 71-72%
Brix % 70-71
PH (at DD = 40%) 3.5-4.5
SO2 5max.
Acidity (ppm) 120
DE % 94min.
Starch presence Negative
Candy test 140 C min
Protein % 0.002% max.
Ash Content 0.05% max.
Sulphated Ash 0.05% max.
Thermal endurance test 145-150 ° C Max
MICRO BIOLOGICAL analysis
Total Count ≤ 300CFU/g
Moulds & east ≤ 150 CFU/g
E.COli(Cfu /g) absent
SALMNEILA TOTAL absent
COLIFORMS absent
Download PDF

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