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 ARASCO
Food.
Archem.
ARASCO
Logistics.
IDAC
Labs.
Alemar
International. |
Liquid Glucose
Liquid Glucose, more commonly known as "Glucose
Syrup", is a purified concentrated
aqueous solution of a mixture of saccharides
(sugars) obtained from starch. Glucose
syrup gives better texture, and flavor
to confectionary, by preventing sugar recrystalization.
In "Ice Cream", it controls the freezing
process, giving uniform texture and in Jams
and Jellies it contributes to texture, mouth
feel and shelf life. In baking, glucose
syrup helps to retain moisture, produces an
attractive crust color in bread and is
important in coloring of dark fruit cake.
Glucose syrup is also an important
ingredient in energy drinks. Glucose syrups
have many other uses in the food,
pharmaceutical and industrial areas.
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ARASCO produces four
(4) grades of liquid glucose, to cater
for the full range of confectionary products
ranging from hard candy on one end to soft
candy, jams, jellies, marshmallows and
bakery products at the other. The grades
are classified into 42 DE and 63 DE.
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38/42 DE Glucose
Syrup |
63 DE Glucose syrup |
Description |
Prime
grade Demineralised medium and high
conversion Glucose syrup produced
by acid alone or combination of acid-enzyme
hydrolysis of high grade maize food
starch. |
Applications |
Sugar Confectionary
(Hard and Soft Candies)
Chewing Gums
Ice-Cream
Halawa Tahyania |
Biscuits, Wafers & Cakes
Jams and Preserves
Bakery Creams and Fillings
Marshmallows
Ice-Creams and Frozen Desserts
Soft Drinks |
Packaging |
290-kg
(net) Food-Grade New Steel Drums
IBC 1000 – 1200 kg Containers
Bulk Tankers |
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© 2004 ARASCO. All Rights Reserved. Designed &
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