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Marshmallows:
Glucose syrups provide humectancy, give maximum whipping
characteristics, volume and texture. In marshmallow
production, 60 DE enzyme-enzyme product
(SCG 60) is
used/advised.
Jellies/similar confectioneries:
Glucose syrups are used in jellies and similar
confectioneries (like gums) to give protection against
crystallization, to increase chewiness and to make easy
the biteness. And also, they increase the brightness and
make the product less sticky. In jelly (or gum)
production,
SM 40/SCG 40
is used/ advised.
Toffee and caramel :
Glucose syrups increase the shelf life by controlling
the chewiness and
moisture content. The higher the moisture content, the
softer and more chewy the product. Glucose syrups also
effect the brigtness and transparency. In toffee and
caramel production,
SM 40/SCG 40is used/advised.
Chewing gum:
Glucose syrups provide chewiness, prevent the gum’s
adhesiveness to the tooths.The higher molecular weight
saccharides add to the chewiness of the texture and the
slow and sustained release of the sugar. Glucose syrups
increase the shelf life. In chewing gum production,
SM
40/SM 50
is used/advised.
Hard Candies:
Glucose syrups, effect the brightness, prevent the
product to stick hands and packages. In the production
of hard candies,
SM
40/SM 50glucose syrups are
used/advised.
Ice cream:
Glucose syrups inhibit sandies from lactose
crystallization and coarse ice crystal formation.
Besides, they contribute the product to have a good
mouth feel. In ice cream production,
SM
40/SCG
60 is
used/ advised.
Soft drinks :
Fructose syrups are generally used for their flavour and
texture in soft drinks industry.. And also, fructose
syrups are not effected by acidic behavior of soft
drinks and increase the brightness by decreasing the
turbidity. In soft drinks,
SM F42 is used/advised.
Bakery industry and biscuits:
Glucose syrups provide fermentabke carbohydrate with
control of the product rheology. Generally, glucose
syrups enhance the color and flavor., give control of
the product texture, give humectancy, and extend the
shelf life.
Jams and marmalades:
Glucose syrups prevent the cystallization to control the
product rheology. Besides, syrups effect the viscosity
and microbiological characteristics.ın jams and
marmaledes,
SR F30 is advised.
Halva:
Glucose syrups, enhance the texture and consistency by
decreasing the usage of emulsion and effect the
brightness. In havla,
SH F20 is used/advised.
Turkish Delight:
Glucose syrups: give elasticity to texture and increase
the brightness. In Turkish delight,
SL F20 is
used/advised.
Ketchup:
The role of glucose syrup is to control the sweetness,
give body and texture to the product and prevent
oxidation reactions to color enhancement.
Soups and puding:
Corn starch, increases the consistency and gel
formation.
Baklava and desserts:
Glucose syrups reduce the tendency for crystallization
and increase the brightness. In baklava and desserts,
SBF 10 is used/ advised.
Textile:
In textile industry, modified starch is used to increase
strengtiness and elasticity of yarn.
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CORRUGATED BOARD INDUSTRY |
In adhesive applications, modified starch is used as a
binding agent between paper surfaces.
Because of decreasing the lost of filling materials in
papers and increasing the paper resistance, modified
starch is applied in paper industry.
Glue (sizing agent):
As a sizing agent and form filming ability, industrial
starch is preferred. In sizing agent, industrial starch
is used/advised.
Dextrin is used in lamination and helmet pipe size
production. M-90 is used/ advised.
Pharmaceutical industry:
Dextrin is used as a filling agent in pharmaceutical
industry.
M-70 is used / advised.
Gypsum:
Dextrin
is used for its high adhesiveness ability in
gypsum industry. M-90 and D-1 is used/advised.
Casting: Dextrin is used as a binding material;
S-2 is advised/used.
Coal: Dextrin is used as a binding agent between
coal powders.
Feed industry:
Corn by products (corn feed, germ meal and corn gluten)
are mainly used as a feed in cattle and poultry
industry.
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