| CAS No.: | 492-62-6 |
|---|---|
| Formula: | C6h12o6 |
| EINECS: | 207-757-8 |
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# Introduction to Glucose Syrup Product ##
I. Definition and Basic Information
Glucose syrup is a mixed syrup containing various sugars such as glucose and maltose, which is made from starch through hydrolysis reaction. It is a widely used raw material in many fields such as the food industry.
II. Source of Raw Materials The main raw material of glucose syrup is starch. Common sources of starch include corn, wheat, potatoes, etc. These raw materials are abundant and the price is relatively stable. Among them, corn starch is one of the most commonly used raw materials for producing glucose syrup. This is because corn is widely planted, has a high yield, and its starch content is high and the quality is stable, which can provide a reliable guarantee for producing high-quality glucose syrup.
III. Production Process
1. **Acid hydrolysis** - This is one of the early methods for producing glucose syrup. In this process, starch is hydrolyzed under acidic conditions. Add an appropriate amount of acid (such as hydrochloric acid or sulfuric acid) to the starch milk and react under certain temperature and pressure. However, this method has some disadvantages. For example, the reaction conditions are difficult to control, and it is easy to produce more side reactions, resulting in a darker color, lower purity and more impurities in the glucose syrup.
2. **Enzymatic hydrolysis** - This is currently the mainstream production method. First, prepare the starch into starch milk. After adjusting the pH value and temperature, add amylase for liquefaction reaction to decompose starch into dextrin and oligosaccharides. Then, add glucoamylase for saccharification reaction to further hydrolyze dextrin and oligosaccharides into glucose and other sugars. The advantage of enzymatic hydrolysis is that the reaction conditions are mild, the degree of hydrolysis can be precisely controlled, and the produced glucose syrup has high purity, light color and good quality. Moreover, glucose syrups with different glucose contents (measured by dextrose equivalent DE value) can be produced according to needs.
IV. Product Characteristics ### (I) Physical Characteristics
1. **Appearance** - Usually a colorless or light yellow transparent viscous liquid. This appearance characteristic makes it not have a negative impact on the color of products during food processing, and its transparency helps maintain the visual effect of products. For example, when making transparent fruit juice beverages, the addition of glucose syrup will not make the beverage turbid.
2. **Viscosity** - It has a relatively high viscosity. Its fluidity is related to factors such as glucose content and temperature. At room temperature, glucose syrup can maintain good fluidity, which is convenient for operations such as metering, transportation and mixing during the production process. In some food processing that needs to increase the viscosity of products, such as making jams and jellies, the viscosity of glucose syrup can play a very good role and give the product a good texture.
3. **Density and solubility** - The density is generally greater than that of water, about 1.3 - 1.4 grams per cubic centimeter. It has good water solubility and can be mixed with water in any proportion. This solubility enables it to be quickly and evenly dispersed in the solution during the preparation of beverages and sauces, providing the required ingredients for products.
(II) Chemical Characteristics
1. **Composition** - The main component is glucose, and it also contains other sugars such as maltose and maltotriose, as well as a small amount of moisture and ash (mainly minerals, etc.). Glucose content is a key indicator, usually expressed by dextrose equivalent (DE value). The DE value range is wide, and glucose syrups with different DE values are suitable for different application scenarios. For example, glucose syrups with a DE value of 30 - 40 contain more oligosaccharides and are suitable for products that require slow release of sugar; while glucose syrups with a high glucose content and a DE value of 60 - 70 are more suitable for foods that need to provide energy quickly.
2. **Chemical stability** - Under normal storage and use conditions (such as room temperature and dry environment), the chemical properties of glucose syrup are relatively stable. However, under high temperature, high humidity environment or in the presence of strong oxidants, strong acids, strong bases and other conditions, chemical reactions may occur. For example, under high temperature, caramelization reaction may occur, resulting in a darker color and a special odor; under the action of microorganisms or enzymes, glucose may undergo fermentation reaction.
(III) Sensory Characteristics
1. **Sweetness** - It has obvious sweetness, and the sweetness is about 0.7 - 0.8 times that of sucrose. This relatively mild sweetness can provide natural sweetness for products, and when used in combination with other sweeteners, it can adjust the overall sweetness of products. For example, in the production of candies, glucose syrup can provide some sweetness and make the candies have a soft texture.
2. **Flavor** - It has a faint flavor of raw materials (such as corn or wheat). This flavor is relatively light and will not cover the flavor of other food raw materials in most cases. Instead, it can enhance the overall flavor of products in some food processing. For example, in the production of cereal foods, the flavor of glucose syrup can complement the fragrance of cereals
V. Application Fields
(I) Food Industry
1. **Sweetener and flavoring agent** - Used as a sweetener in many foods such as candies, beverages, and baked goods. For example, in the production of soft candies, glucose syrup can provide partial sweetness and make the soft candies have a soft texture; in carbonated beverages, it can adjust the sweetness and taste, and at the same time increase the fullness of the beverage. 2. **Thickener and humectant** - Used in products such as jams and jellies to increase their viscosity and prevent the products from being too thin. In baked goods such as bread and cakes, it can maintain the moisture of the products and extend the shelf life, making the products have a softer texture.
3. **Fermentation raw material** - It is an important raw material for fermentation industries such as winemaking and soy sauce brewing. In the winemaking process, yeast can use the glucose in glucose syrup to ferment and produce alcohol and carbon dioxide. (II) Pharmaceutical Industry - As an excipient for drugs, it is used in the production of drug dosage forms such as syrups and lozenges. Its sweetness can cover the bitterness of drugs and improve the palatability of drugs. At the same time, glucose syrup can also provide a certain viscosity for drugs and facilitate shaping.
(III) Other industrial fields - In chemical synthesis, glucose syrup can be used as a raw material for synthesizing some bio-based materials. For example, glucose syrup can be converted into biodegradable plastics and other materials through chemical reactions, providing a way for the development of environmentally friendly materials.
| Product name | GLUCOSE SYRUP 82% | Manu date | 2024.09.23 | ||
| Inspection date |
2024.09.23 | Expiry date | 2026.09.22 | ||
| Btach No: 202401230441 | Certificate completed all | ||||
| Items | Specification | Result | |||
| Description | Colorless viscous liquid without and impurity by naked eyes |
Conforms | |||
| Dry solids | >82.0% | 82.1% | |||
| DE Value | 38-42% | 39.2% | |||
| Solubility | 98% min | 99.7% | |||
| PH value | 4.0-6.0 | 5.6 | |||
| Ash | ≤0.3% | 0.16% | |||
| S02 (mg/kg) | ≤40ppm | 8.3 | |||
| Рь | ≤0.5mg/kg | 0.003mg/kg | |||
| As | #0.5mg/kg | 0.1mg/kg | |||
| Bacteria Population | 1500cfu/g | ≤30pcslg | |||
| Coloform Bacilli | $30mpn/100g | No detected | |||
| Pathogen | No detected | No detected | |||
| Remarks: | This certific ate is only responsible for thistot product | ||||
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