Project Report on Liquid Glucose From Maize Eiri-0778

Liquid Glucose, a highly viscous material, is at present extensively used as sweetening agent in confectionery, bakery and other food preparations. The product first came into existence in the field of carbohydrate sweetening soon after the second  World War. The uniqueness of this product is its high viscosity, sticky nature and  ability to control sweetening, which makes liquid glucose a good doctoring agent for confectionery purpose. Starch, the  most abundant carbohydrate obtained from plant  kingdom, is the  starting raw material for making Liquid  Glucose. Starch is commonly produced  from corn, millets and tubers;  which grows proliferously in sub-tropical countries. Starch is isolated  from the  plant source as an aqueous suspension of pure  granules. In developed and developing countries, separation of starch granules  from the aqueous suspension is done in a  sophisticated way  involving  high investment. In India, although the starch production  from the various sources is mostly confined to  small scale sector/cottage industries, some of the big industries also separate starch for their captive consumption. Starch is a group of   polysacchrides,  composed  of  glucopyranose units joined together  by-glucosidric linkages. It conforms to  the  molecular  formula, (C6-H10O5)u, where varies from a few hundred to over one million.  Starh is found as the reserve cerbonhydrate in  various part of plant and is enzymatically broken down to gluose to other erbohydrates according to the metabollic needs of the plants.