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Liquid Glucose syrup made is an extremely popular product in bakery and confectionery business. It has an important place in the sweet manufacturing business. It is preferred in baking for sweetening as well as for sensory attributes, such as color and texture. Since,   Liquid Glucose   is a non-crystallizing substance; it is commonly used in the production of homogenous confectionery like chocolates and chewing gums. This corn derived sweetener has a clean pleasant sweet taste, but is not quite as sweet as the table sugar sucrose. In addition to sweetening, some of the key functions of liquid glucose for bakers are to: • Affect dough viscosity • Depress freezing points of products • Control crystallization in icings and glazes • Promote fermentation • Affect texture • Promote tenderness Liquid glucose   ensures good preservative qualities, enhanced shelf life and smooth texture of the products. It tends to replace sugar in the formulation of many  bakery, fondants ...

Who does not want to satisfy their sweet tooth without having to worry about consuming extra calories or gaining weight? The urge to stay mentally and physically fit, while eating the food you like and without looking for alternatives that have fewer calories and are easily available. Likewise, liquid glucose is commonly used as a food additive or as an ingredient in many cooked food items or baked items throughout the world. Also known as glucose syrup, it keeps the food moist, sweet and helps to keep it fresh for a longer time period. Here is all you need to know about liquid glucose or if they have a good substitute or not: All you need to know about Liquid Glucose: Liquid glucose is actually sugar in the form of syrup. It is manufactured in industries using either corn starch or maize starch and by running it through few chemical reactions. Glucose syrup is often used in commercial food production for thickening the food, as a moisture-absorbing agent, or as a sweetening a...

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 ...

Maize prices are on the boil on reports of the lower crop in the Kharif 2018 season. With the prices at an all-time high, the poultry-feed and starch industries, which rely heavily on this grain, are facing tough times. Shortage of raw material has led to high production costs and under-utilization of capacities with the starch industry fearing the shutting down of plants. The maize crop has been hit by drought and pests leading to the shortage.  Maize, popularly known as corn is one of the emerging food cash crops & third largest cereal in the country after rice and wheat. As per the second advance estimates of kharif production released by the government in February, production of maize is expected to be 27.80 million tonnes in 2018-19, down from the previous year’s 28.72 million tonnes. The infestation of the dreaded pest Fall Army Worm (FAW) (Spodoptera frugiperda), coupled with weak monsoon rains witnessed in key producing States such as Karnataka and Telangana h...