SYRUP CHARACTERISTICS
Colorless,oderless,medium density,medium taste and clear.
ANALYTICAL VALUES
CHEMICAL COMPOZITIONS:
DE: 40.0-48.0
Brix(20°C): 82.0-84.0
Ph: 3,7-5,5
SO2 (ppm): max20.0
%Ash: max.0,1
CARBONHIDRATE COMPOZITIONS:
% Dextrose max5.0
% DP2 min48.0
% DP3 20.0
%DPn 27.0
HEAVY METALS:
Arsenic(ppm) max:1.0
Copper(ppm) max:5.0
Lead(ppm) max :0,5
MICROBIOLOGIC VALUES:
Total mesophlic aerobic bacteria(colony/g): max100,000
Yeast Moulds(colony/g): max 100
Salmonella(n/g) Non
Stap. Aureus(n/g) Non
APPLICATION:
Sugar-free confectionery
Marsmellows
Ice creams
Confectionery coating
Hard-boiled candies
Liquid glucose is a kind of colorless or light yellow, transparent and viscous syrup that is derived from purified corn starch through hydrolysis by the double enzyme method, decoloration, ion exchange and purification. It has a moderately sweet flavor, and is a starch sugar products that is widely used in the food industry.
Liquid glucose has high viscosity, humidity, sweetness and pervasion. It also has such advantages as anti-crystallinity and a lower freezing point. It is widely used in candy, beverages (carbonic and lactic acid drinks, juice drinks, solid drinks, tea drinks) , beer, wine, enzyme preparations, preserved fruit, jam, baked foods, and so on.
