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Ahimsa Industries Pvt Ltd. - Liquid Glucose, Liquid Glucose Exporters, Liquid...
Ahimsa Industries Pvt Ltd. - Liquid Glucose, Liquid Glucose Exporters, Liquid Glucose Wholesaler, Liquid Glucose Manufacturing Companies
July 1, 2011 Manufacturing / Production news in Ahmedabad,Gujarat, India, Republic of
The crystal-inhibiting characteristics and humectants properties (retention of moisture) mean that the shelf life of many products can be extended by the use of Invert Syrup in product formulations.
FOR IMMEDIATE RELEASE
Ahmedabad,
Gujarat,
India, Republic of
(Free-Press-Release.com) July 1, 2011 --
LIQUID GLUCOSE is purified concentrated aqueous solution of polysaccharides obtained from partial (controlled) hydrolysis of maize starch. The solids are composed of various carbo-hydrates; dextrose, maltose and higher polysaccharides.
The different carbohydrate profiles combined with various available solid levels give Liquid Glucose its unique application functions. INVERT SYRUP (invert sugar syrup) is pale colored sweetener prepared by the acid hydrolysis / enzymatic hydrolysis of a solution of white refined sugar. Invert Syrup contains equal proportions of the invert (reducing) sugars: glucose and fructose. It has wide application and is particularly useful where high concentrations of invert sugars are required. The crystal-inhibiting characteristics and humectants properties (retention of moisture) mean that the shelf life of many products can be extended by the use of Invert Syrup in product formulations. It has a high degree of sweetening power relative to sucrose.
Other functional properties of the products are:
Keep food products soft and fresh.
Does not crystallize on storage.
Excellent food preservative.
Provide body and cohesiveness.
Prevent crystallization of sucrose in combined syrups.
Emulsion stabilizer.
Freezing point depressant
Candy confectionery and sweet making
Major ingredient of hard boiled candies.
Conjunction with sugar for flavored candies, chocolates manufacture.
Glucose biscuits
Jams, jellies, chewing gums and canned fruits
extensively popular in sweet manufacturing business as it prevents crystallization and
used to the level of 30% - 40%. Being non-crystalline it produces homogeneous
confectionery.
For More Information please Visit this site
http://www.confectionerymachine.com/
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