Glucose Syrup

Glucose forms about 20% of the synthetic syrup and it forms about 40% of bees honey, therefore, it is called glucose honey and it is greatly available in grape juice (therefore, it took its name grapes sugar or glucose). It enters into the composition of cellulose, starch, dextrinates and maltose and other carbohydrates and little quantities of it was discovered in many organs of human beings and animals. Glucose turns into glycogen in the liver which transforms again to turn into glucose which provides the main nutrition for muscles. It is absolutely the simplest form of sugar composition and one of its important privileges is that it could be injected directly into the blood and this privilege makes it one of the main leading materials in manufacturing glucose serums which provide full nutrition for human beings. Glucose is widely used in medical and food industries.

Applications

Pharmaceutical Industry: Glucose is used in various areas of medicaments production. In fermentations that produces antibiotics and fine chemicals and inlay tablets and medicaments capsules. Glucose adds viscosity to medicament excipients which gives application benefits where slow release of sugar in the mouth and throat is desired. The most important thing is that glucose is used as a carrier of cough medicine and other medicaments and it forms a suspension with the medicaments in the syrup to prevent sedimentation in the bottle and to avoid unattractive taste.
Jams and Conservatives: The glucose helps the conserved jams to have a good quality and purity in addition to brilliancy. It possesses the absorption property which means in unity with saccharose, it prevents sugar crystallization therefore it helps in digesting it in the stomach. Glucose gives at 25%-30% for solid materials with saccharose conservative prosperities (i.e. it is useful in avoiding the chemical conservative carcinoma materials) and controls the grade of sweetness of the product and it enters mainly in the halvah industry specially to help it to preserve its foundation in the humidity.

Fresh Drinks: Glucose syrup provides the suitable foundation and proper viscosity and it enables to control the sweetness as a carbohydrates source, wherein the glucose syrup is added to them after the distillation and extraction. Glucose syrup is also used to give sweetness and flavor in addition to anti-crystallization factor which raises the properties and the good quality of the product.

Frozen Desserts (Ice cream): Conservatives control the foundation, stiffness and softness and also prevents crystal granules of lactose (milk sugar) to form in addition helps to control flavors and total sweetness level permitting the natural flavors of the product to emerge.

Sweet and Candies: Glucose here plays a major role in the success of the product as it controls the ease of mixing and assisting air bubbles to escape out of the sugar mass.

Some Stages After Cooking
*Withdrawal stage of protein and fat which it depends on the most modern ways of technology.
*Ion Exchanger: In this stage you can obtain electrical conductivity of the product less than 25 US and this rate 
  (number) is identical to the European Standards.
*Adsorption stage: It is the final stage where the percentage of the dry substance is controlled. Where the
  manufacturer is able to present such a percentage according to the agent demand (from 30% to 84%).