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Liquid Glucose

Supplier From India
May-28-21

Rs. 30

Description
Usage/Application - As a Mcronutrients,Plant Growth Promoter etc

Color - Shiny Black

Moisture - 15% Max

Potassium - 99%

Solubility - 98% Min

Pack Size - 25 kg

Fulvic Acid - 15%

Other Name - Humic Acid

Water Solubility - 100% water soluable

K2O - 10 % Min

Purity - 99%

PH Value - 10 pH

Humic Acid - 65% Min Dry Basis

Form - Flakes

Shelf Life - 3 Year

Liquid Glucose, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
Liquid Glucose is an aqueous solution of nutritive saccharide obtained by starch hydrolysis,

by using Corn and Rice as raw material, which is purified and concentrated to required solids. It is usually odorless and clear yellow colored viscous liquid sweet syrup which is processed and stored under hygienic conditions. It has a wide application and is particularly useful where high concentrations of invert sugars are required. It also has such advantages as anti-crystalline, a lower freezing point and the high degree of sweetening power relative to sucrose. Liquid Glucose, Glucose syrup, and Corn syrups are synonyms


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Feb-04-21

Liquid Glucose

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Sample Available
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Liquid glucose helps in controlling crystallization, body appearance, sweetness, and osmotic pressure. It acts as a preservative in hard-boiled candies, jams, and jellies

The liquid glucose we supply gives a smooth body and texture to all frozen desserts. It improves the texture and palatability of the ice cream and enhances flavors.
TEXTURE & FEATURE:
Yellow tinge to colorless clear, thick viscous syrup, free from rancidity and foreign matter.
APPLICATION:
Liquid Glucose to control crystallization, body appearance, sweetness, osmotic pressure, and as a preservative in hard-boiled candies, jams, and jellies. Liquid Glucose provides a smooth body and texture to all frozen desserts. In ice cream, to improve the texture and palatability of the ice cream and enhance flavors.
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PARAMETERS SPECIFICATIONS
D.S. 84 - 85%
Sulphated Ash (Max) 0.003
pH of 50% solution at 25 C 4.5 to 5.5
Reducing Sugar percent by weight (DE) 40 to 45
SO 2 (Max) 450 ppm
Arsenic (Max) 1.00 ppm
Copper (Max) 1.00 ppm
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