dextrose syrup

Introduction
Dextrose Syrup is a sugar usually obtained by the hydrolysis of starch. Dextrose Syrup [Liquid Dextrose} are purified and concentrated, nutritive carbohydrate syrup with sweet in taste. Dextrose Corn Syrup is low ash, dematerialized corn syrup with a high dextrose content. These syrups comprise minimum dextrose content of 92 to 94 % [On dry substance basis). It is sweet, easy to ferment and often used as sugar substitute. It is ideal for applications requiring high fermentability and sweetness.

Applications

• Food : Various nutritive physical and chemical properties of Dextrose syrup make it valuable ingredient in many food applications.
• Baking : It is readily fermentable sugar and an excellent nutrient for yeast in bread dough. It's reaction when heated with protein provides colour and flavour to bread and cookie crusts, Strength in bread for slicing and handling.
• Beverage : It is readily fermentable sugar and hence used in wine and beer to supply sweetness, body and osmotic pressure. it is adjacentto reduce residual carbohydrate level and caloric content in light beer production.
• Canning : It is alone or with sucrose controls Osmotic pressure and enhances flavour, sweetness, and texture in Jams. Jellies, fruits and juices. It helps to create the glossy appearance of Jams and Jellies.
• Confectionery : It supplies sweetness, softness and crystallization control in candies, also used in Candy and gum for coating, strength , hardness & color.
• Pharmaceutical : Dextrose Syrup is formulated with vitamins and Minerals and sold in packets or containers or used during convalescent periods of physical stress by patients, athletes and students. Dextrose is used in tableting and as a raw material in the fermentation industry for bio-chemical synthesis of antibiotics (penicillin, streptomycin etc.}and vitamin C.
• Fermentation industry : Dextrose Syrup serves as a raw material in the manufacture of citric acid, amino acids, enzymes, lactic acid and ethanol.