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Gujarat Ambuja Exports Company Logo

Gujarat Ambuja Exports Liquid Glucose

The partial hydrolysis of starch slurry by acid or enzyme gives an end product, which is commonly known as Liquid Glucose (Sweetose), Corn Syrup or Glucose. Chemically, Gujarat Ambuja Exports Liquid Glucose is a mixture of the entire spectrum of carbohydrate molecules derived by breaking the long chained molecules of polysaccharides contained in starch slurry. By adjusting the content of the ingredients, Liquid Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses. Liquid Glucose (Sweetose) is a clear, colorless, 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, humectancy – hygroscopicity, sweetness, colligative properties and its role in Maillard’s reaction.

Ingredient Name: Glucose

Functions: Nutritive Sweetener

Physical Form: Liquid

End Uses: Candies, Jams, Jellies

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Glucose

    Food Ingredients Functions

    Nutritive Sweetener

    Ingredients
    Glucose
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Taste & Flavor

    Sweeteners & Syrups

    Product Information
    • Division: Starch
    • Plant locations: Himmatnagar, Sitarganj, Hubli, Chalisgaon

    Features & Benefits

    Food Ingredients Features

    Low Hygroscopicity

    Properties
    • The properties of Liquid Glucose are directly related to the DE (Dextrose Equivalent) and so are its effects and flavor, 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.

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Confectionery,

    Desserts & Fruit Preparations

    Food & Nutrition Applications

    Candies,

    Jams,

    Jellies

    Applications
    • To control crystallization, body appearance, sweetness, osmotic pressure and as a preservative in hard-boiled candies, jams and jellies.
    • A baker will ferment it with yeast for raising the product. A dairyman will add it to ice cream, to improve the texture and palatability of the ice cream and enhance flavors. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweeteners derived from corn syrup. This sweetener is reported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.
    • Liquid Glucose used in cough syrup and vitamin based tonics. It is also used as a base of artificial honey & as a granulating agent for tablet coating.
    • It is used in curing and imparting flavor in tobacco.
    • Liquid Glucose is used in tanning to enhance weight and ensure a softer texture. Used to precipitate chrome into the body of the leather due to its reducing action. It is added to shoe polish to prevent it from caking and to help it to give a better and quicker shine.
    • Sulfur free glucose is available for specific customers with SO2 content of 40 ppm max.

    Properties

    Physical Form

    Liquid

    Typical Properties
    ValueUnitsTest Method / Conditions
    DS (Dry Solids)min. 85±1%-
    pH Value4.8-5.2--
    Free acidity (ml of NaoH 0.1 M)max. 1ml-
    DE (Dextrose Equivalent)38-44--
    Ashmax. 0.25%-
    SO2max. 400ppm-
    DS for tanker packing80-83%-

    Packaging & Availability

    Packaging

    In 300 kg HM HDPE barrels, ISO Tanks & 1 MT IBC