| TON | R 102.50 |
| Move | 25c |
| % Move | 0.24% |
Glucose syrup is used as a fermenting medium or as a sweetener in Brandy’s, Liqueurs, Ports and Sherries.
Glucose syrups and dextrose are a source of fermentable carbohydrates which can assist in improving crust and shelf life of bread and other baked goods.
Starch and syrups are a source of fermentable extract in the brewing of beer. Using syrups as a liquid adjunct, it is possible to brew at high gravity, thus increasing the brewhouse throughput.
Starch is used in confectionery products as a thickener, carrier and gelling agent. It also has moulding properties, which prove valuable in the manufacture of gum and jelly products. Glucose is used as a sweetener in confectionery, but also helps to control crystallisation and improve the texture of the product.
Glucose syrups and maltodextrins are used to improve sweetness, texture, meltdown, and overrun of ice cream. Maltodextrins can be used to replace fats without deterioration of texture and mouth-feel. Starches and syrups can be used to thicken and sweeten yoghurts.
Modified starch is used as a thickener and to improve freeze-thaw stability in frozen foods.
Glucose is used as a carrier, a sweetener, flavour enhancer and energy source in beverages. Maltodextrins and dextrose monohydrate are ideal sources of easily digestible carbohydrates important for prolonged and quick energy requirements in sports drinks.
Starch and dextrins are essential parts of vegetable-based adhesive formulations and is also used in Ore flotation as well as papermaking where it provides internal and surface strength and it plays a valuable role in improving its printability. Modified starch is also used as a warp sizing agent, to improve weaving efficiency, in the textile industry.
Glucose syrups are used as flavour enhancers, as crystallisation controllers and to improve sweetness in jams. Modified starches are used as a thickener in canned products.
Starch plays an important role as a binder in tableting processes in many pharmaceutical products. Glucose is used as a medium in cough syrups and is a valuable energy source in pharmaceutical products.
Corn starch helps to keep package mixes free-flowing and lump free. Dextrose and maltodextrins are used as carriers and to control sweetness in dry mixes.
This industry utilises significant quantities of starch for thickeners, fillers, binders and stabilisers. Starch is also used in the moulding process, while glucose is used to add gloss, density and texture to numerous food products.
Starch is used as a bulking and binding agent in processed meats. Dextrose and maltodextrins provide a carbohydrate source for fermentation during the curing process.
Glucose is used in spray dried products as a milk and coffee extender, an integral part of any coffee whitener formulation, and is also used as a carrier during the spray drying process.
Manufactured in the wet-milling process, co-products have several important uses. The fibrous husk and gluten extracted from the maize form highly nutritious ingredients used in animal feed, while maize oil is used in the manufacture of margarine and cooking oil.
Zeba is a unique superabsorbent polymer based on natural cornstarch, making it biodegradable, nontoxic and odourless. As a starch-based polymer, Zeba is made up of glucose molecules, which are linked together chemically to become a water-insoluble, net-like matrix in the form of a hydrogel that holds and releases water for use by plants as needed.