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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 diff...

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...

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 ...

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...