Glucose Syrup Production Cost Analysis 2020
Glucose syrup, or better known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is sugar. Maize or corn is widely utilised as a source of glucose in the United States, in which case the syrup is coined as the corn syrup. However, glucose syrup is also made from potatoes and wheat and less often from barley, rice, and cassava.
Glucose syrup with over 90% glucose is used in commerical fermentation. Still, syrups used in confectionery comes with varying amounts of glucose, maltose, and higher oligosaccharides, depending on the grade. Moreover, it can typically hold somewhere between 10%- 43% glucose. Glucose syrup is also utilised in foods to sweeten, soften the texture, or even increase the volume. By transforming glucose in corn syrup into fructose by using an enzymatic process, a sweeter product, high fructose corn syrup is manufactured.
Glucose or corn syrup was first made in the year 1811 in Russia by Gottlieb Kirchhoff with heat and sulphuric acid. Depending on the process utilised to hydrolyse the starch and on the extent to which the hydrolysis reaction has been permitted to proceed, different grades of glucose syrup are manufactured, that have distinct characteristics and uses. The syrups are mainly categorised according to their dextrose equivalent or DE.
Procurement Resource provides an in-depth cost analysis of Glucose Syrup production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).