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Commercial preparation of Liquid Glucose: The Process

Liquid glucose is the syrupy liquid that is obtained as a by-product during the hydrolysis of starch.  The source of this starch is maize or corn and this is why liquid glucose is also termed as corn syrup in several countries including India.  Depending upon the percentage of glucose, the use of liquid glucose may vary. For example, if there is 90% or above of glucose, then the syrup is used for industrial fermentation whereas if the percentage is between 10 and 43, then it may be used in confectionary and is known as confectioner’s glucose in that case. To know about the commercial preparation of liquid glucose from corn or maize, you can go through the following given steps.

      1. Preparation
The first step of the preparation of liquid glucose is the separation of starch from the corn. This process results in removing the fiber and the protein as well and these are considered to be useful by-products. The protein or maize gluten thus obtained produces the off flavor and colors whereas on the other hand the fiber thus obtained is insoluble and must be removed so that starch can be hydrated.  During this process, the corn or maize must be ground to expose water to starch.

      2. Soaking
For the preparation of liquid glucose, next step relates to the soaking of the starch. This is done so that the acid or the enzymes can work upon it.

      3. Gelatinization
Starch gelatinization takes place when the ground and cleaned feedstock is heated.  In this process, the intermolecular bonds break down and water is attached to the hydrogen bonding positions.  This process results in the preparation of starch for hydrolysis.

       4. Hydrolysis
The corn syrup can be obtained through two processes: enzyme hydrolysis or acid hydrolysis.  It can also be obtained by using the two processes together. The Indian origin liquid glucose these days is produced by first adding the enzyme to a mix of water and corn starch. What the enzyme does is that it breaks down the corn starch into oligosaccharides which in turn break into glucose molecules.  After this, the isolation of the enzyme from the liquid takes place.

       5. Clarification
In order to remove impurities, the dilute syrup is made to pass through columns after the process of hydrolysis. This not just removes impurities but also improves the overall stability and color.

        6. Evaporation
The 6th stage of this process is evaporation. Now the dilute syrup is evaporated to increase the solid concentration. The evaporation process concludes the process of a commercial preparation of liquid glucose syrups.

Bulk preparation of liquid glucose is done by manufacturers in India such as HL Agro each year and sold throughout the country. HL Agro manufactures liquid glucose & exports in wholesale amounts to the markets in India & abroad. Known for its superior quality produce, HL Agro is also engaged in manufacturing other by-products of corn starch including corn germ, corn gluten and corn fiber etc.  The corn by-product finds use in making foods and beverages and is a great taste and texture enhancer. Contact HL Agro today for placing your order.
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