Nectafresh Agro Foods Udham Singh Nagar, Uttarakhand

We produce maltodextrin and rice syrup solids from rice. Rice slurry is hydrolysed with enzymes in high temperature reactor in controlled process to customise the properties. Dextrose equivalence, also known as degree of polarisation, is controlled in a range of 10 to 25 depending on the specifications required in the end product. The syrup extracted, is then filtered at multiple stages and is eventually converted in the form of powder by spray drying technology.

Applications: Confectionary, Baking, Brewing, Ice Cream and Dairy Products, Processed Foods, Jams and Preserves | Canning | Frozen Foods Packing:   25kg, 75kg, 290kg drum and customised package.   Liquid Glucose is an aquous solution of nutritive saccharide obtained by starch hydrolysis, by using Corn and Rice as raw material, which is purified and concentrated to required solids.   High maltose syrup is used as a sweetener in manufacturing baked goods, soft drinks and various other products. The advantage of using maltose syrup is it helps in inhibiting bacterial growth and fermentation and improves shelf life as well. The high maltose syrup is manufactured from cornstarch or rice starch. Applications

Corn Syrup commonly known as Liquid Glucose or glucose syrup is made from the hydrolysis of starch. It is slightly yellow to colorless, clear, thick, viscous syrup, sweet to taste. It is miscible with water & sparingly soluble in alcohol. Liquid Glucose is usually manufactured by subjecting starch to high temperature in the presence of enzymes. Normally glucose syrup is a mixture of Dextrose, Tetra, and Penta in higher saccharides.

A need has been envisaged to challenge sucrose, a conventional sweetener that has been used in India since ages.  With the advances in food and technology, the different forms of sweeteners has been the need of the processes. Sucrose as such, have limited benefits apart from sweetening. But after inversion, there is a breakage of chain and rearrangement of molecules thereby increasing the sweetness and other functional properties. With this process, sucrose is splitted in the equimolecular mixture of syrup containing Fructose and Glucose.   Invert syrup has high demand in food and pharmaceutical industries because of its functionally desirable properties viz. Texture improvement, anti-crystallising property, high solubility, flavour enhancement etc. Besides, unlike conventional preparation of sugar syrup, invert syrup is ready to use and requires less infrastructure.   The composition of invert syrup is similar to honey therefore it also forms a constituent of artificial honey. In most of the countries, invert syrup is already an established sweetener for sweetening in beverages, bakery and confectionery.