Starch & Derivatives

Product Details:

Liquid glucose, corn syrup are synonyms and are used in number of applications in manufacturing food products like jam, jellies, chewing gums, canned fruits etc.

appearance :- colourless to slightyly yellowish, viscous syrup
d. S :- 80 - 86%
sulphated ash :-0. 30%
ph of 50%solution at 25%
reducing sugar % by weight (DE) :-40 to 45
so₂ :-450ppm
arsenic :-1. 00ppm
copper :-1. 00ppm

microbial test
vaible count :-1000cfu /gm max.
fungal count :-100cfu /gm max.
e. Coli :-absent
salmonella :-absent

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Product Details:

It is used for thickening sauces, gravies, pudding, pie fillings, baking industries, ice cream cones, sugar water shells, dusting to facilitate certain baking operations,baking powder and salad dressing.
MOISTURE:- 14%
ASH :-0.3%
PROTEIN :-0.5%
SOLUBLE :-0.25%
VISCOSITY :-40 - 45
PH (10% W/V SUSPENSION) :-4.5 - 7.0

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Corn steep liquor is a by-product of corn wet-milling. A viscous concentrate of corn solubles which contains amino acids, vitamins and minerals.it is an important constituent of some growth media. It is an excellent source of organic nitrogen.The farm scale trials were conducted to explore the applicability of corn steep liquor (CSL)for the qualitative improvement and quantitative.Green chemistry Products & ApplicationsOverviewCorn steep liquor. Definition. Concentrated corn steep liquor mainly consists of the soluble protein obtained.Corn steep liquor (CSL) is a byproduct of corn wet-milling and has been used as a fermentation nutrient supplement in several different fermentations.CORNSTEEP is a liquid full of soluble corn nutrients used as a  CORNSTEEP Concentrated Corn Steep Liquor contains the soluble fraction

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• Item Code: 23031000
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 The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production.

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It is less sweet than sugar and used in ice cream, baked goods, jams, energy drinks, canned fruits.

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Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting). ... White and yellow dextrins from starch roasted with little or no acid are called British gum.

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Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. ... Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting).

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Tapioca Starch as a Composite Raw Material in. Other Industries. Textile Industry.Tapioca starch is used in the textile industry. In yarn sizing ...Tapioca starch is a thickener and stabilizer that is used in puddings, breads, sauces, fruit pies and meat products. It does not lose it quality ...Starch is one of the most widely distributed substances in nature, occurring in most plants and sometimes in abundant.The clarity, excellent flow and clean tasting properties of modified tapioca starches also find uses in a variety of liquid food.Cassava applied in a variety of products such as food, confectionery, sweeteners, glues, plywood, textiles, paper, ...Tapioca starch is made from the root of the cassava plant. Although it can be used as a flour for baking, its mainly used as a thickener.Glue and Adhesive industries; Paper and Paper cane industries.

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• Item Code: 9057-07-2

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Glucose (also called dextrose) is a simple sugar with the molecular formula C₆H₁₂O₆. Glucose is the most abundant monosaccharide a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight. There it is used to make cellulose in cell walls, which is the most abundant carbohydrate

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Potato starch – also known as potato flour – is extracted from potatoes. The cells of the root tubers of the potato plant contain starch granules (leucoplasts). To extract the starch, the potatoes are crushed and the starch grains are released from the cells. The starch is then washed out and dried to powder. Potato starch has been produced in the same basic way for centuries – actually even the ancient Incas knew how to make potato starch.

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Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as energy storage. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, wheat, maize (corn), rice, and cassava.

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