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Liquid Glucose and Vital Wheat Gluten Description

Max Protein ? The vital Wheat Gluten

Vital Wheat Gluten or just Gluten in the natural Protein derived from Wheat

Properties & Application

Bakery Industry

As both, extensibility and elasticity are very important for ensuring good machinability, excellent volume, symmetry and texture, additional Gluten must be added to ensure that the flour is Gluten adequate.

Addition of Gluten improves the protein content of the flour, making it stronger and better flour. Gluten improves tolerance of the dough and imparts a greater stability to it during fermentation and proof. Gluten also helps in gas retention, thereby increasing loaf volume significantly. It gives a softer breadcrumb with an improved texture and prolonged Shelf life.

Gluten is thus the most economical and effective way to increase the volume of baked goods.

Edible Coating, Noodles, Snacks & Extruded Foods

Gluten is used as edible coatings and as additive in snack foods like peanuts, extruded foods and potato chips. It reduces breakage, adds to crispness, reduces energy consumption and elongates shelf life in noodles, chips and extruded food. It is also an excellent substitute for meat in vegetarian cooking.

Milling

Millers can add Gluten directly to the flour during milling with a dozer, to produce better quality flours. Addition of Gluten not only increases protein content, but also water absorption power. It also enhances the quality of flour produced from new, substandard or damaged wheat.

Animal Feeds

In palletized animal, poultry and aqua feeds, Gluten is used for its excellent binding properties. Not only it is a highly concentrated form of Proteins, it also helps in improving mach inability of the feed mix through the extruders and binds all other ingredients together in a homogenous mixture, in aqua feeds, Gluten significantly slows the dissolution rate of feed pellets in water.


Water absorption

Gluten absorbs water 2-3 times its weight because of its unique formation of hydrogen bonds. When used in increments of 0.25-5.0% on a flour weight basis, Gluten increases water absorption power of the flour by 1.75-2.0%, for every percent of Gluten added. The extra addition of water in itself reduces the effective cost of Gluten consumed.

Cosmetics

Gluten, due to its stickiness & protein contents, is also used as a base in the cosmetics industries for following products:-
Mascara
Hair Shampoo
Other cosmetics like lip sticks, Nail Polishes

Specifications of Max Protein (Vital Wheat Gluten)

Appearance : Light Creamy White
Moisture : 6-8%
Proteins (Nx5.7):75% (Min)
Ash :1.0% (Max)
Water absorption : 150 %
Shelf life : 12 months
Granule size : 98% shall pass through 180 micron screen.

Packing

In 25 kg HDPE / Multilayer Paper Bags as per requirement of the buyers.


Sweet Max ?Liquid Glucose

Liquid Glucose is manufactured from Wheat Starch, which is considerably superior to the other varieties of Starch produced from Maize or Tapioca. Liquid Glucose is also commonly known as Glucose Syrup. Basically Liquid Glucose is a mixture of mono, di, tri, tetra, penta & higher saccharides and is usually manufactured by subjecting starch to high temperature in the presence of acid.

Properties & Applications

Edible

Liquid Glucose contains dextrin, which retards the process of crystallization. This is an advantageous factor in the number of applications in manufacturing food products like jams, jellies, chewing gums, canned fruits, etc. The primary purpose of using glucose in making jams and jellies is to prevent their cane sugar ingredients from crystallizing.

Confectionery

Liquid Glucose prevents spoilage of the product without unduly increasing its sweetness. In confectionery, the addition of cane sugar has two main disadvantages. Firstly it lacks good keeping qualities, being susceptible to crystallization and consequent hardening. Secondly, it has the excessive sweetness of an all-cane confection. Therefore, Liquid Glucose being a non-crystallisation substance with less sweetness is very successfully used in producing a homogenous and palatable confection. Hard candies are often made entirely out of Liquid Glucose, without adding any sugar.

Bakery

Liquid Glucose is used in commercial bakeries for pie and cream filling in large quantities. Here, Liquid Glucose gives body, bulk and sweetness. Its non-crystallising and hygroscopic qualities help to keep the finished product in soft condition.

Desserts

Liquid Glucose has a definite advantages by not only preventing Sucrose crystallization but also imparts a smoother texture. Cane sugar can be replaced up to 25% without materially changing the properties of the ice cream.


Tobacco Industry

Liquid Glucose is used in the preparation of chewing tobacco to impart flavor and to promote desirable texture and keeping qualities, it is also used for flavoring and dressing tobacco for cigarettes.

Other usages

Liquid Glucose is used extensively for manufacturing various syrups, either a base or as an ingredient. It is used in the preparation of a number of household syrups and for artificial honey.

Adding 5 to 10% Liquid Glucose to shoe polish prevents cracking and also results in a quicker and better shine.

The action of Glucose in tanning gives pliability and weight to the leather. In the chrome process Liquid Glucose is used because of its reducing action. This causes the chrome to be precipitated into the body of the leather. Approximately 5% of the weight of the finished leather is introduced in the form of sugar.

Specifications of Sweet Max (Liquid Glucose)

Moisture contents : 15-18%
Solids : 82-85%
Sulphated ash : 0.3%
pH of 50% solution at 2045123 : 4.5-5.5
Reducing sugar percent by weight : 42-45
So2 (Max) : 200 ppm
Arsenic (max) : 1.00 ppm
Copper (max) : 5.00 ppm

Packing

300 kg net in New Mild Steel barrels / HDPE barrels / 20 Kg Tins / Old reconditioned barrels as per the requirements of the buyer.

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