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 ...
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