Liquid- Glucose
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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 Gl...View Product Details
Product Overview
Key Features
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, 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, Glucose of various DE (Dextrose Equivalent) can be obtained for varied end uses
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, humectancy - hygroscopicity, sweetness, colligative properties and its role in Maillard's reaction.
The properties of 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.
Specifications
Parameters
Specifications
%DS (Dry Solids)
85% +- 1%Min
PH
4.8-5.2
Free acidity (ml of NaoH 0.1 M)
1 ml. max.
DE (Dextrose Equivalent)
38-44
%Ash
0.25 Max
S
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, humectancy - hygroscopicity, sweetness, colligative properties and its role in Maillard's reaction.
The properties of 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.
Specifications
Parameters
Specifications
%DS (Dry Solids)
85% +- 1%Min
PH
4.8-5.2
Free acidity (ml of NaoH 0.1 M)
1 ml. max.
DE (Dextrose Equivalent)
38-44
%Ash
0.25 Max
S
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Company Details
GUJARAT AMBUJA EXPORTS LTD., Established in 1982 at Ahmedabad in Gujarat, is a leading Exporter,Manufacturer,Supplier of Flavours & Food Additives in India. GUJARAT AMBUJA EXPORTS LTD. is one of Trade India's verified and trusted sellers of listed products. With extensive experience in supplying and trading Liquid- Glucose, GUJARAT AMBUJA EXPORTS LTD. has made a reputed name for itself in the market with high-quality Liquid- Glucose, Malto Dextrin, Malto-Dextrin, etc.
Focusing on a customer-centric approach, GUJARAT AMBUJA EXPORTS LTD. has a pan-India presence and caters to a huge consumer base throughout the country. Buy Flavours & Food Additives in bulk from GUJARAT AMBUJA EXPORTS LTD. at Trade India quality-assured products.
Focusing on a customer-centric approach, GUJARAT AMBUJA EXPORTS LTD. has a pan-India presence and caters to a huge consumer base throughout the country. Buy Flavours & Food Additives in bulk from GUJARAT AMBUJA EXPORTS LTD. at Trade India quality-assured products.
Business Type
Exporter, Manufacturer, Supplier
Employee Count
1000
Establishment
1982
Working Days
Monday To Sunday
GST NO
24AAACG3980A1Z3
Seller Details
G
GUJARAT AMBUJA EXPORTS LTD.
GST
24AAACG3980A1Z3
Assistant Manager
Ms. Saumya Pillai
AddressView on Map
Ambuja Tower, Opp. Sindhu Bhavan, Sindhu Bhavan Road, Bodakdev, Po. Thaltej, Ahmedabad, Gujarat, 380059, India
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