Agro Commodities

Maize Starch chemical formula (C6H10O5) also know as Corn starch or flour is a fundamental ingredient in most of the packaged food and industrial products; it is extracted from the corn kernel and has a distinctive appearance and feed. Maize starch in natural, modified, pregeletanised and dextrinised forms provides viscosity, texture and other desired properties to all types of food & paper, products from canned chilled frozen to microwaveable goods, dry mixes and extruded snacks. Practically every industry in existence uses starch or its derivatives in one form or another.

Anhydrous Dextrose or D-Glucose, Molecular Formula C6H12H6 is a white crystalline powder odourless and sweet to taste. Anhydrous Dextrose is the purest form of dextrose, commonly called Glucose. It is manufactured by refining Dextrose Monohydrate which in itself is a pure form of Dextrose.

It is prepared by dissolving Dextrose Monohydrate and evaporating the solution to a solid content of 84%-85%, it is then crystallized on added for Induced seed crystals at elevated temperatures. The Anhydrous Dextrose particles have unique propertiesand, if desired, may be used as a sugar or Dextrose Monohydrate replacement. It is used as a food additive and also in injections.

Dextrose Monohydrate or D-Glucose Molecular Formula C6H12O6H2O is a white crystalline powder, odourless and sweet to taste. Two Stereo Isomers of the Aldexho sugars are known as Glucose, only one of which is Bio-Logically active. This form is often referred to as Dextrose Monohydrate or especially in the food industry as simply Dextrose. It usually obtained by the hydrolysis of starch and contains one molecule of water of hydration.

Liquid glucose molecular formula C6H12H6 also known as Corn Syrup is a fundamental ingredient in many food and industrial products it is a purified concentrated aqueous solution of nutritive saccharides obtained from Starch.

The solids are composed of various carbohydrates such as Dextrose, Maltose and higher Saccharides, the different carbohydrate profiles compiled with various available solids levels, give liquid glucose its unique functionalities. The quality of Liquid Glucose has a direct impact on the quality and performance of the finished product.