Zarinzorat Company is trying to provide the best quality of glucose. From the point of view of removing anions and cations in the process, a product with high purity and transparency is obtained. Numerous candy producers are interested to use glucose that no interfering colors and flavors of glucose to go final products, so they prefer to use Zarinzorat glucose. The high purity of Zarinzorat glucose causes to enhance shelf life. And buyers of Zarinzorat glucose without worrying about the change in the nature of glucose can store more than a year away from light and moisture. Some chocolate and confectionery manufacturers are interested to have satisfied moisture content in final product, in the food industries; sorbitol, glycerol, and glucose syrup with DE63 are considered Humectants.
Electrical conductivity of glucose
The impurities associated with metals or salts can be accurately measured with an EC device. The amount of minerals and salts is significantly reduced since glucose syrup passes through the resin
Deionizing columns. The EC level is usually acceptable at 30 micro Siemens. Less than 10 micro Siemens is ideal. Zarinzorat glucose’s EC is less than 10 micro Siemens.
Glucose stability and stability against microbial contamination:
Resistance to microbial contamination increases with the removal of mineral ions, which causes to be affected in reducing ERH (relative moisture balance) of glucose syrup, which increases storage time.
Zarinzorat glucose is marketed in bulk in stainless steel tankers, in 50 kg polyethylene gallons and 25 kg bins as well ,under the brand name “Mahyar Liquid Glucose” .
Zarinzorat glucose application in various food industries:
1- Bakery industry
Delaying staling bread, a fermentable source of yeast, increasing calorie levels
2- Biscuits – cakes and pastries
Due to the sweetening property, the crispiness property, the creation of a light brown or golden brown color in the product, due to the caramelization reaction.
3- Chocolate and candy
Crystallization is prevented, so homogeneous and uniform products with high storage time as well as taste and organoleptic characteristics are better produced.
4- Breakfast cereals and extruders
It is used as a coating to cover these products, so it is resistant to non-enzymatic browning reactions, maintaining its shape and appearance, creating a bright surface, increasing brittleness and preventing moisture from entering the product.
Sweetener and flavoring and creates viscosity and Brix.
6- Juice making
Brix sweetener and improver.
7- Compote making
Sweetener and increase shelf life prevent the formation of unwanted sweets and crystallize sugar in these products.
8- Ice cream
Used as a sweetener and flavoring
9- Jams and jellies
The sweetening properties, the creation of Brix and viscosity, the ability to maintain the product to a significant extent due to the significant reduction of aw and water activities are among the main reasons for consuming this liquid sugar