Liquid Glucose is a clear, colourless to pale yellow, sticky solution, its properties are directly related to the Dextrose Equivalent or DE, and so are its effects on flavour. Other properties such as cohesiveness, bodying characteristics, foam stabilisation and prevention of sugar crystallisation are inversely proportional to the increasing DE. It is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. The primary purpose of using liquid glucose in making jams and jellies is to prevent their cane sugar ingredient from crystallising, which is ensured by the presence of dextrins in the glucose syrup. Corn syrup being a non-crystallising substance with less sweetness, very successfully produces a homogenous and delicious confection. Depending upon the character of the goods involved, 20% to 50% of the cane sugar can be replaced with corn syrup. In India, hard candies are often made entirely out of the glucose syrup, without adding cane sugar. It comes in the DE 81-82% in plastic drums as well as tanker loads.
It is a water soluble polyhydric alcolhol, having sweet taste and high stability besides properties of humectancy and plasticizing, also known as glucitol. It is obtained by reduction of glucose changing the aldehyde group hence the name sugar alcohol. Sorbitol is also a raw material for production of Vitamin C. It also has application in Food products and Tobacco conditioning, high quality papers etc. In Powder form it is a white, odourless, sweet-tasting crystalline powder. Sorbitol is used in Candles, Tobacco, Processed foods, Paints, Toothpaste, Cosmetics and other personal care products as both a Sweetner and as Humectants (moisture retaining ingredient). It is two thirds the calories of sugar, and is not as sweet (60% as sweet as sugar). It is poorly absorbed by the body, so it does not raise the insulin levels as much as sugar and does not promote tooth decay, and Sorbitol often used as a sugar substitute in diet products.
Maize oil is also known as “Corn oil” extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes it valuable frying oil. It is also a key ingredient in some margarine. Refined corn oil has proportions of approximately 59% polyunsaturated fatty acid, 24% monounsaturated fatty acid, and 13% saturated fatty acid. Corn oil is also one of the sources of obtaining biodiesel and is expected to become a greater source of biodiesel. Other industrial uses for corn oil include soap soothing, paints, rust proofing for metal surfaces. It gives a better shine and foaming to toilet soaps especially oil soaps.
Maize starch has distinctly low protein and ash contents. Good binding capacity results in its use as a good filler and binder in tablets. Maize starch is most commonly used as a thickening and gelling agent for puddings sauces soups, starch is an effective binder as it allows homogenous dispersion of water in foodstuffs, and acts as a stabilizer.
Maize starch in natural ,modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, frozen products, dry mixtures and packed snacks.
Dextrose Monohydrate is a white crystalline powder, odourless and sweet to taste. It is produced from high DE syrup by crystallization under controlled cooling. It is used in the production of baked goods, candy, chewing gum, creams and frozen dairy products (like some ice-creams and frozen yogurts), alcoholic beverages, jarred and canned foods, processed meats and also energy drinks. It is a regular element of complete nutrition drinks and infant formulas.
Dextrose Anhydrous is also widely used as in the form of oral rehydration salt (ORS) or IV fluids segment. Being a natural sugar, it immediately cures a person of dehydration, sugar drop, diarrhoea, vomits and giddiness. It has a dextrose content of minimum 99.0% with moisture content of maximum 1.0% only.
Yellow dextrin is manufactured by moderate hydrolyzation of starch, using the dry roasting process in the existence of a catalyst: The dextrinisation chemically reduces the starch molecules into smaller components. Yellow dextrin has low viscosity and is very sticky and hygroscopic in character. Yellow dextrin helps in increasing dry strength at the same time being completely soluble in water. It is widely used in the foundry as a binder for cores. Its binding abilities’ make it an essential ingredient in various other applications such as Adhesives, Gums, Pastes, Pyrotechnics & Corrugated boxes. It is used with greater advantage in book binding, carton sealing, cigarette pasting, label pasting of all kinds, paper, gum tapes etc.
White dextrin is manufactured by moderate hydrolyzation of starch, with using a catalyst. White dextrin is white in colour but with reduced viscosity. It is not completely soluble but has cold water solubility ranging from 25% to 65%. White dextrin produces a light coloured paste that set to soft but a clear-cut gel. The higher solubility white dextrin can be used at much higher concentration to yield very soft gels and has good glutinosity. It is a crucial element for medicine, food and health care industry. It is also used as an additive in the certain applications for the manufacture of Textile, Adhesive and Dye’s. It is also preferred to starch, as it needs less or no cooking and much less water to form the paste.
After expelling oil from dry maize germs, the residue left is called Corn Oil cake or Maize Oil Cake (MOC). As it has a substantial amount of fat & protein, it is used as a major ingredient in the cattle feed industry. It increases the cattle diet and boosts up the milk production with better fat level. It has protein content around 18%.