Syrup is a thick solution containing a high concentration of sugar made by boiling or other complicated techiques.Syrup can be made from sugar water, sugarcane juice, fruit juice or other plant juices whereas in the food industry they are often made from corn, potatoes and wheat, which are cheaper and more economical raw materials.Syrup is widely used in food, medicine, chemical and other industries, it can be used to make drinks and desserts.
The advantage of processing syrup is that many kind of plants can be used as raw materials, without limitation of regional and seasonal conditions, factories can produce all year round. Cheap and abundant resources of raw materials, general conditions, simple and easy-operating equipments, less investment, therefore, syrup production is booming and flourishing in recent years.
Our syrup production line can provide you with sophisticated and efficient equipments, mature and advanced processing technology.The body of our machine is made of stainless steel and is therefore very strong and corrosion-resistant. We will dipatch professional and skilled engineers to the site for erection,commission and test run of the complete sets of equipment. We offer a one-year warranty for the equipment and core components, online supports and spare parts are
provided after warranty. Field maintenance and repair service can also be provided if necessary so you don't need to worry about after-sales problems.
Glucose syrup is widely used in various areas of the food industry, such as solid food, liquid good, frozen food, colloid food and so on.
It is mainly used for processing caramel sauce, candy, juice drinks, wine, canned, soy sauce, etc.
* Glucose syrup contains a large amount of dextrin, which has good anti-crystallization property. There will be no crystal precipitation in frozen food,
and it also has the effect of preventing crystallization of other sugars, so that it can prevent sucrose crystallization precipitation in the production of jam and jelly, and extend the shelf life of food.
* Glucose syrup has good fermentability, so it is also widely used in the manufacture of bread, cakes and beer.
* Glucose syrup prevents coagulation and aging of starch and increases shelf-life of jellies, jams and starchy canned foods.
* Glucose syrup is low in sweetness, low in moisture absorption and high in moisture retention. Glucose with molecule of crystal water is very stable,
which increases the moisture retention of food.