Liquid glucose is particularly important in the food care industry, where it is a key ingredient in frozen products, baked goods, and various other food items. This high demand for glucose is met by liquid glucose suppliers and distributors in the industrial market.

Vindas BioRefinery is a leading manufacturer and distributor of liquid glucose, offering an aqueous solution extracted solely from rice. With our mega liquid glucose production and manufacturing facility, we are capable of producing 3000 tons per month, alongside other biorefineries.

In this blog post, let us dive deep into our liquid glucose production process. We will also provide insights into the manufacturing and extraction procedures involved in the making of high-quality liquid glucose.

Liquid Glucose Production: What’s the Extraction Process for Liquid Glucose?

Liquid Glucose is a syrup-like liquid that is obtained as a by-product during the hydrolysis of starch, typically derived from rice or corn. In many countries, including India, liquid glucose distributors also refer to it as glucose syrup or corn syrup.

The commercial preparation of liquid glucose involves several steps, which may vary from factory to factory. But here at Vindas, we prioritize quality and care above all else, leading to one of the finest liquid glucose production units in the nation.

So how does our process work? Let’s take a walk through it:

1. Preparation

The first step includes the collection of rice starch manufactured from broken white or brown rice. It is cleaned with water to remove any dust, husks, pesticides, etc. Our raw ingredient is broken rice, which is readily available on the market. Broken rice has 70–72% starch, which is directly liquefied by the catalytic process using an enzyme called alpha-amylase. This process breaks down starch components into linear chains and converts them into dextrose. Starch also contains two components: amylose and amylopectin.

2. Jet Cooking

Next, we jump to the cooking and thickening of the extracted starch. It is jet-cooked at a precise temperature range of 105–110 ºC, and the slurry pH stays at 6.0 by the time of holding, which helps convert our starch into a viscous form. This thick slurry gets converted into semi-viscous form, and its E.P.S. stays close to 1000 App. This semi-viscous form is known as saccharification. In about two to six hours, we get our desired D.E. (dextrose equivalent), which is 10 to 25 degrees.

3. Primary Filtration

As part of the liquid glucose production process, the next step includes primary filtration. The saccharified slurry passes through the filter, which separates the extra stuff, leading to the formation of a valuable byproduct, rice protein. This produced protein is present in an insoluble form with 50–60% moisture. So it directly goes into a ring dryer with steam temperatures of 175-200 °C and outlet temperatures of 95-100 °C for drying. This converts our rice protein into a powdered form, which is packaged into jute bags or HDPC bags.

4. ION Exchange (De-ashing)

With the separation of rice protein, we get a somewhat pure form of liquid glucose from the saccharified slurry. Now that it has been carbon treated, the material proceeds to the de-ashing unit, where inorganic impurities are removed. The liquid is once again treated with activated carbon and then filtered for the desired purity.

5. Final Carbon Treatment

The activated carbon treatment process is carried out at a moderate temperature of 70°C with a pH score between 4.5 and 5.0. The liquid is passed through a filter press. The resultant clear material is then sent to the evaporation chambers for further processing. Such high-quality standards are what make Vindas BioRefinery stand out from other liquid glucose suppliers in India.

6. Multi-Effect Evaporation

The liquid that has been obtained is still not ready to be packaged into containers. It has around 17–20% dissolved solids, which must be further processed by the Multi-Effect Evaporator. The Multiple Effects Evaporator contains four- or three-effect evaporators. The evaporation process is performed at 7.5 kg/cm2 steam pressure. This leads to the solidification of dissolved solids by a four-effect evaporation process up to 65%. This is a very crucial part of the liquid glucose production cycle.

7. Batch Evaporation:

The result obtained from four-effect evaporation contains 65% concentrate that is poured into the batch evaporator to get the dissolved solids percentage up to 85%. The batch evaporator comprises a falling-film short tube evaporator used for the final concentration of glucose syrup. The final carbon-treated and pre-concentrated glucose syrup is passed through a single-effect evaporator to obtain 80–85% solid glucose syrup. This happens under vacuum and vapor, where it is extracted and condensed in a barometric condenser.

And thus, the viscous product with an 85% concentration of glucose is known as liquid glucose. A thing worth noting here is that all liquid glucose suppliers and distributors may not use the same procedure or raw ingredients.

This is a long and holistic journey that broken rice has to go through to turn into the versatile liquid glucose. As for its uses, there is a long list to consider. Learn everything you need to know about liquid glucose benefits in 2024 in our latest blog post.

Liquid Glucose Suppliers & Distributors: Vindas Utilizes Rice as its Source Ingredient!

There are several liquid glucose suppliers and distributors spread across the nation and abroad that serve the demand for glucose syrup. Among them, Vindas BioRefinery is a highly credible and well-trusted prospect.

At our liquid glucose manufacturing facility, we understand the importance of catering to diverse dietary needs. That’s why we extract liquid glucose from rice, a gluten-free alternative. By using rice-derived liquid glucose, we ensure our products remain gluten-free, satisfying individuals with gluten sensitivities. Additionally, the unique flavor profile of rice-derived liquid glucose adds a delightful touch to specialty foods and regional cuisines.

By using rice as the source for our liquid glucose production, we embrace a versatile ingredient that is widely recognized and appreciated globally.

Rice has been a staple food in many cultures for centuries, and its application extends to various cuisines worldwide. Leveraging rice-derived liquid glucose not only offers a gluten-free option but also integrates a well-loved ingredient into our products, appealing to a broader audience.

Conclusion: Liquid Glucose Production & Suppliers 2024

Liquid Glucose is a highly demanded ingredient in the pharmaceutical and food care industries due to its energy-providing properties and effectiveness in treating low blood sugar. It is widely used for enhancing the shelf life and texture of various food products.

Liquid glucose suppliers and distributors strive to meet the high demand for this essential ingredient, catering to the needs of the industrial market.

FAQs:

What are the benefits of using liquid glucose?

Liquid glucose offers several advantages, including enhanced flavor, improved texture, extended shelf life, and moisture retention. As a stabilizer, it prevents crystallization and provides a smooth mouthfeel. Liquid glucose serves as a readily available source of energy, is easily digestible, and possesses versatile functionality, making it a widely used ingredient in various industries.

Can liquid glucose be used in gluten-free products?

Yes, we, as liquid glucose suppliers and distributors, make sure that the derived glucose from gluten-free sources, such as rice, can be used in gluten-free products. Its utilization ensures that the final product remains free from gluten, meeting the dietary needs of individuals with gluten sensitivities or celiac disease.