Fine chemical Corn syrup powder Fine chemical

The Corn syrup series uses Corn starch and is hydrolyzed by various Enzymatic hydrolysis to produce syrup with Maltose as the main ingredient. This product is a colorless, transparent and viscous liquid with clear and transparent texture, mild and pure taste, low sweetness, malt flavor, high boiling temperature, low freezing point, anti crystallization and many other advantages. It is often used in jam and jelly to prevent the crystallization of granulated sugar. High malt also has good scalability, Therefore, it is also widely used in bread, pastries, beer, and is also applied in fields such as candy, beverages, food making, frozen food, seasoning, etc. In addition, high maltose syrup does not rely on human pancreatic islet metabolism, blood sugar rises slowly, and calorific value is low, which has certain health care functions for cardiovascular disease patients, people and obese people.

Oral glucose system
With Corn starch milk as raw material, it is converted into glucose by double enzyme method, and then refined through the processes of concentration, crystallization, separation, dehydration and drying after being treated with dregs, decoloration, ion exchange resin desalination, etc. Glucose syrup is a kind of starch syrup produced by the action of enzymes or acids with starch as raw material. Its main components are glucose, Maltose, Maltotriose, malttetraose and tetraose. Also known as liquid glucose, glucose syrup.
Also known as dextrose. A monosaccharide containing an aldehyde group of hexose. The solid state is white crystal, soluble in water with a slightly sweet taste and optical rotation. Its aqueous solution rotates to the right. It exists in organisms and is a component of some disaccharides (such as sucrose, Maltose, etc.) and polysaccharides (such as starch, cellulose, etc.). Glucose syrup is made by hydrolysis of starch, and glucose was produced by microbial enzyme method in 1960s. This is a major innovation and has obvious advantages over the Acid hydrolysis method. In production, raw materials do not need to be refined, acid resistant and pressure resistant equipment is not required, and the sugar solution has no bitterness, resulting in a high sugar production rate. In the food industry, glucose can be processed by Isomerase to produce fructose, especially fructose syrup containing 42% fructose. Its sweetness is the same as sucrose, and it has become an important product in the current sugar industry.
The Application of Liquid Glucose in Food
1、 The application of liquid glucose in candy has a mild and moderate sweetness, good anti crystallization, antioxidant properties, moderate viscosity, and good chemical stability, which is applied in the candy industry.
2、 Liquid glucose has a high viscosity and can be used in canned fruits, juice drinks, and edible syrups to improve the consistency and palatability of the product.
3、 Liquid glucose has high hygroscopicity and is used in soft candy, bread, and pastry foods to maintain the softness of the product, improve its taste, and extend its shelf life.
4、 Liquid glucose has advantages such as anti crystallization and low freezing point. When used in cold drink production, it can improve the taste and quality of the product.
5、 Due to the high Osmotic pressure and high sweetness of liquid glucose, it is used as a sweetener in preserved fruit, preserved fruit, jam, canned fruit juice and cream food. It has the advantages of long shelf life and hard to change product taste.
6、 The application of liquid glucose in baked goods: Liquid glucose has good reducibility and low chemical stability in neutral and alkaline conditions. It is easy to decompose and generate colored substances when heated, and is also prone to coking with protein containing nitrogen substances to produce brownish yellow caramel. It has a strong flavor and is beneficial for food fermentation in the baking industry due to its high fermentative sugar content. Liquid glucose has high moisture absorption and moisturizing properties, which can keep the moisture of baked goods constant, soft and delicious.
7、 In the application process, liquid glucose has similar functions and uses to high maltose syrup, and can be formulated according to customer requirements (the Maltose content of liquid glucose is about 10% -30% lower).