The latest report titled glucose syrup production cost report by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Glucose Syrup.
Procurement Resource study is based on the latest prices and other economic data available. It also offers 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). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Glucose Syrup production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Procurement Resource Assessment of Glucose Syrup Production Process:
1. Glucose Syrup Production Cost From Hydrolysis: This report presents the detailed production methodology and cost analysis of glucose syrup industrial production across glucose syrup manufacturing plants. To break down starch into simpler compounds, a solution of starch and water includes the addition of an enzyme called α-amylase. This enzyme breaks down complex starch compounds into oligosaccharides, which are then broken down into glucose molecules with the help of the glucoamylase enzyme. The resulting solution is clarified, concentrated, and evaporated under a vacuum to produce concentrated glucose syrup.
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Product Definition:
Glucose syrup is a frequently used component in the preparation of commercial foods due to its functions as a sweetener, thickener, and moisture-retaining agent. This substance is often used in the production of candy, beer, fondant, and certain canned and premade baked goods since it doesn’t crystallize. Unlike glucose, which is a simple carbohydrate and your body’s preferred source of energy, glucose syrup is created by breaking down glucose molecules in starchy foods through hydrolysis. This chemical process produces a concentrated, sweet product with a high glucose content. Glucose syrup comes in a thick liquid or solid granule form and is utilized as a commercial sweetener in products like baked goods and candy. However, it has little nutritional value and primarily serves to preserve and increase the sweetness of commercial foods, which can make them more appealing. Additionally, glucose syrup is a cost-effective ingredient to produce.
Market Drivers:
Glucose syrup is a sugar syrup that is free from gluten and has over 90% glucose content. This versatile sugar product is used in various industries such as confectionery, bakery, beverages, pharmaceuticals, and sauces. It is added to packaged baked goods, candies, beverages, jams, and sauces to prevent crystallization, preserve the product, and enhance their sweetness, stickiness, and chewiness. The syrup is also utilized in pharmaceutical products to preserve their shelf life. Moreover, glucose syrup is also used in the entertainment industry to create fake blood for films and television. The increasing demand for sweeteners in the food and beverage industry is driving the glucose syrup market. The syrup’s anti-crystallization, anti-freezing, humectant, and preservative properties make it popular in the manufacturing of convenience foods. Additionally, the entertainment industry’s booming demand for fake blood is further propelling market growth.
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