GLUCOSE SYRUP MANUFACTURING PLANT
[CODE NO.3891]
Simple Sugar
Glucose is a monosaccharide, which means it is a single molecule and often referred to as a simple sugar. Glucose is found naturally in fruits and honey, and it's also found in processed foods. Glucose syrup is created by hydrolyzing, or breaking apart, the strings of glucose molecules that make up starchy foods. Glucose syrup is most commonly made from cornstarch, but wheat, potatoes and rice are also used to make the sweetener.
Glucose Syrup Nutrition
Glucose syrup may be fat-free, but it's a concentrated source of calories and offers very little nutritional value. A 1-tablespoon serving contains 62 calories and 17 grams of carbohydrates, all in the form of sugar. Glucose syrup made from corn contains a small amount of calcium, zinc and thiamine but not a significant amount. For comparison, 1 tablespoon of granulated sugar contains 50 calories and 13 grams of carbohydrates in the form of sugar and an insignificant amount of iron and riboflavin.
Glucose syrups are plant-based ingredients used in food. They are sugars from the carbohydrates family. They are derived from cereals (mainly wheat and maize). In food, glucose syrups are mainly used for the texture, taste and glossiness they bring to food products.
COST ESTIMATION
Plant Capacity 20 MT/Day
Land & Building (8000 sq.mt.) US$ 10.55 Lac
Plant & Machinery US$ 7.04 Lac
Working Capital for 1 Month US$ 6.40 Lacs
Total Capital Investment US$ 25.49 Lacs
Rate of Return 38%
Break Even Point 45%
INTRODUCTION
SIMPLE SUGAR
GLUCOSE SYRUP NUTRITION
MAIN TYPES
GLUCOSE SYRUP VS. CORN SYRUP
REDUCING SUGAR
FUNCTION
COMPOSITION
APPLICATION
HISTORY
GLUCOSE SYRUPS MAY BE GROUPED ACCORDING TO THE DEGREE OF CONVERSION:
A=ACID E=ENZYME A/E=ACID LIQUEFACTION PLUS ENZYME SACCHARIFICATION
WATER ACTIVITY OF SWEETENERS
STARCH
FIGURE . BASIC STRUCTURAL DESIGN OF (A) GLUCOSE UNITS, (B) AMYLOSE AND (C) AMYLOPECTIN, ALONG WITH THE LABELING OF THE ATOMS AND TORSION ANGLES. 19
TYPES OF STARCHES
MAIZE STARCH
FUNCTION OF MAIZE STARCH
SPECIFICATION OF MAIZE STARCH
TAPIOCA STARCH
PROPERTIES
TYPICAL SUGAR COMPOSITION OF ACID CONVERTED GLUCOSE SYRUPS
TYPICAL SUGAR COMPOSITION OF ACID ENZYME CONVERTED GLUCOSE SYRUPS
TYPICAL SUGAR COMPOSITION OF ENZYME ENZYME CONVERTED GLUCOSE SYRUPS
ADVANTAGE& DISADVANTAGE
ADVANTAGEOF GLUCOSE SYRUP
DISADVANTAGES OF GLUCOSE SYRUP
USES & APPLICATION
FLAVOR ENHANCER
CRYSTALLIZING
STABILIZER
TEXTURE ENHANCER
FERMENTATION
HUMECTANTS
ADJUNCTS
UGANDA MAIZE DIRECTLY FROM EXPORTERS & SUPPLIERS - BEST OF 2020 MARKET PRICES
INCREASE IN REGIONAL MAIZE EXPORTS IS DRIVING THE MARKET
FAVORABLE GOVERNMENT POLICIES IS DRIVING THE MARKET
MARKET POSITION
REGIONAL INSIGHTS
MARKET DYNAMICS
BREAK-UP OF PRIMARIES:
TARGET AUDIENCE
MANUFACTURING PROCESS
GLUCOSE PRODUCTION:
THERE ARE SEVERAL METHODS OF PRODUCING GLUCOSE SYRUP FROM STARCH:
HERE IS A BRIEF DESCRIPTION OF GLUCOSE SYRUP PRODUCTION BASED ON CARBON FREE METHOD:-
SLURRY PREPARATION
LIQUEFACTION
SACCHARIFICATION
1ST DECOLORIZATION
ION EXCHANGE
2ND DECOLORIZATION
CONCENTRATION
SYRUP STORAGE AND FILLING
COMPRESSED AIR
ACID AND BASE ETC CHEMICAL STORAGE
RO WATER AND WATER CIRCULATING COOLING
PROCESS FLOW DIAGRAM
GLUCOSE SYRUP PROCESSING FLOW CHART
METHODS OF SAMPLING AND TEST FOR LIQUID GLUCOSE
MACHINERY SUPPLIERS
RAW MATERIAL SUPPLIERS
MACHINERY PHOTOGRAPHS
COMPLETE PLANT
MIXING SECTION
SACCHARIFICATION SECTION
DECOLORIZATION
EVAPORATION SYSTEM
SYRUP STORAGE
RAW MATERIAL PHOTOGRAPHS
PRODUCT PHOTOGRAPHS
APPENDIX – A:
1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET
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