Glucose

Glucose

Clear glucose syrup flowing off a metal spatula

Glucose is a simple sugar produced by plants and is an abundant source of carbohydrate. It is processed into glucose syrup and used as a sweetener in foods and confectionery products.

Glucose is produced from starch via enzymatic hydrolysis using glucose amylase as the enzyme. It begins with starch milk, which is hydrolyzed through a saccharification process, then filtered, demineralized, de-colored and concentrated prior to storage and packaging for transport. It is used in food processing as a sweetener and as a humectant to keep moisture in food. Glucose syrup is used in confectioneries such as candies, toffee, and fondant. It has relatively low viscosity compared to other sugar syrups, with a 40% solution only 5.4 cPs at 20áµ’C (68áµ’F), but has high density, with a specific gravity of 1.5.

Hygienic positive displacement pumps are essential for manufacturing and handling glucose due to their very low Net Positive Suction Head required (NPSHr), which helps prevent cavitation on high specific gravity fluids like glucose syrup. These pumps are designed with smooth, polished surfaces and are easy to clean, which minimizes the risk of contamination and ensures compliance with stringent sanitary standards. Their gentle pumping action prevents shearing and degradation of the glucose, preserving its quality and consistency throughout the production process. Additionally, positive displacement pumps offer precise flow control, making them ideal for the continuous and accurate movement of glucose in manufacturing environments. Their reliability and efficiency contribute to optimized production processes, reducing downtime and ensuring a higher yield of high-quality glucose product.

Viking in the Process

Viking pumps are used in glucose manufacturing, from transfer of starch milk to saccharification, to glucose transfer through the final processing, storage and packaging or transport stages. Viking pumps are also used to transfer and meter glucose syrup in downstream food, baking, beverage and confectionery facilities.

 

    Applications

    • Starch milk transfer
    • Glucose transfer and metering

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