Liquid Glucose (Sweetose) is a clear, colourless, viscous solution, making it compatible with the physical properties desired in the end products. Chemically, Liquid Glucose has functional properties such as high fermentability, viscosity, humectaxy — hygroscopicity, sweetness, colligative properties.
The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavour, freezing point depression and osmotic pressure. Other properties such as cohesiveness, bodying characteristics, foam stabilization and prevention of sugar crystallization are inversely proportional to the increasing DE.
The reducing action of glucose makes it incompatible with strong oxidizing agents, which has advantages of its own.
| Product Specifications | Standard Limit Parameter |
|---|---|
| Description | Colorless or slightly yellowish thick syrup liquid odourless and sweet in taste |
| Standard Grade | DS 82-84 |
| Usage/Application | Industrial |
| Dextrose Equivalent | 35% to 45% |
| Ash sulphates (% by mass) | Not more than 0.50 |
| Sulphur Dioxide | Not more than 400 ppm |
| PH of 500 m/v solution | 4.0 to 6.0 |
| Solubility | High Solubility |
| Form | Liquid |
| Starch | Negative |
| Self Life | 24 Months from the Date of Manufacturing |
| Packaging Size | 300 Kg HDPE Drums |
| Minimum Order Quantity | 25 MT |
Glufro Animal Feed meal is the dried residue from rice after the removal of starch, and separation of the bran by the process employed in the wet milling manufacture of Rice glucose manufacturing plant.
| Specifications of Animal Feed |
|---|
| Color: Wheatish and Light Brown |
| Protein: 45%-50 |
| Moisture: Below 10% |
| Fiber: Nil |
| Sand Silica: 2-3% |
| Energy: 2000-2500 |
| Digestibility: 70-75% |
High fructose syrup (HFS) is commonly used in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFF made by enzymatic isomerization of glucose to fructose was introduced as HFS-42 (42% fructose) and HCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in Rice can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose.
| Specifications of Fructose F-55 |
|---|
| Dry Solids : 75-80% |
| Fructose: F55 |
| pH Level: 3.5-4.5 |
| Sulphate Ash: <0 .05% |
| Transparency: >96% |
