The latest report titled “Glucose syrup manufacturing” by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the manufacturing 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, manufacturing cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the manufacturing 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, including Glucose syrup manufacturing process, that might influence Glucose syrup manufacturing cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Product Definition:
Glucose syrup, also known as corn syrup or liquid glucose, is a thick, sweet liquid made by hydrolyzing starch from corn, wheat, potatoes, or rice. The process breaks down the starch into simpler glucose molecules, resulting in a syrup with a high glucose content. It has a calorific value comparable to that of other carbohydrates. It is used as a sweetener in a wide range of food products. Its high viscosity makes it a popular binding agent in the food industry. It is also an effective preservative used to increase the shelf life of food products. It, in general provides texture, taste, long shelf life, and glossiness to the food items.
Market Drivers:
Glucose syrup is widely used in the food and beverage industry as a sweetener, binding agent, and thickener. Due to its popularity in the food market, glucose syrup is used in the production of confectionery products such as candies, chocolates, and jellies. Furthermore, because of its consistency, which helps avoid crystallisation, the syrup is frequently used in the manufacture of sweets. Such syrups are preferred by chefs because they do not detract from the product’s aesthetics and enhance moisture retention, which keeps the baked dish fresh. As a result of their ability to maintain a smooth texture and prevent a gritty one, these syrups are now being used more frequently in creating confectionery products. It is also a bulking agent and sweetener in the production of pharmaceuticals, including cough syrups and other liquid medications. The growing demand for pharmaceuticals is driving the demand for glucose syrup.
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