Skip to main content

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 germcorn 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.

Comments

Popular posts from this blog

Native & Modified Starches for food formulations

Starches from different sources, even those extracted from less common corn varieties, offer a range of functionality and present several potential advantages. Starch and derivatives have emerged as the most promising environment friendly ingredients over the years, offering varied application benefits in both food & non-food industries. These cost-efficient functional ingredients tend to influence appearance, texture, taste and shelf life of the products. We all want foods and beverages with great mouthfeel and taste, but don't want to fill up with fat, calories and sugar. Product developers recognize that low-fat, high-fiber and low carbs are critical factors today for baked goods and snack formulations. Starches help manufacturers to address these challenges. Starch can be extracted from more than 50 types of plants and supports sauces, puddings, pie fillings and soups. But no two starches are created equal, and that’s good for bakery and snack product developers seeking to ...

CSR - A Fad or a Necessity

In recent decades the concept of Corporate Social Responsibility (CSR) turns out to be a vital strategy for companies to survive in a ruthless market environment. Adopting a  CSR  strategy is seen to be emerging as a survival tool in a condition where the market’s shift and customers’ preferences become more unpredictable & complex. Corporate Social Responsibility is essentially a concept whereby the companies emphasize & integrate social and environmental concerns in their business operations and in their interaction with their stakeholders on a voluntary basis. With high CSR standards, the companies testify its operational performance & demonstrate an ethical and sustainable approach of dealing with the environment & social impacts. In India, the practice of  CSR  is gradually moving from institutional building to community development through various projects. Forasmuch as global influences and communities are becoming more active, CSR is turn...

A brief description of the Corn Starch Production Process

Corn Starch Production Process The process of separating the starch from corn is one which involves several steps and procedures.  The corn starch thus obtained is from the endosperm of the kernel and is used in the production of several foods and other items.  The main aim of the corn starch production process is to release the starch from the cell structure and that too by ensuring that the germ is not damaged. When the process is over, 4 main derivatives are obtained and they are starch, fiber, germ, and gluten.  The following is a brief of the corn starch production process: 1.  Corn cleaning and steeping This is the first stage of the process and is done to free the corn of all kinds of impurities.  After cleaning, the corn is soaked in water so that it doubles in size.  Now the gluten bond weakens and the starch is thus released. 2.  Milling, germ separation and drying The second stage of the  corn starch production ...