| ≥1 piece |
Glucose syrup,allso called as corn syrup or maltose syrup, mainly contents maltose and is a kind of syrup made from corn starch by double enzyme technique. It is moderate soft sweet with fragrance of malt, stable in high temperature and acid condition and has advantages of anti-recrystallization, lower freezing points etc., which improves the product quality and lowers the costs. It is used in many industries such as candy, drinks, beer brewage,confectionary,frozen food,beverage,beer,yellow wine,ratafee,jelly,baking food, candied fruit,flavoring,enzyme preparation,medicine,meat products etc..Furthermore, it has low calorie and will benefit the cardiovascular, diabetes and obese patients.
glucose syrup Main Specification
| Items | Specification | ? |
| Appearance | colorless,thick transparent and viscous liquid | ? |
| Smell | with a special smell of maltose,no odor | ? |
| Taste | moderate and pure sweet,no odor | ? |
| Dry solid(%) | 70-85 | ? |
| Maltose content(%) | ≥50 | ? |
| PH Value | 4.6-6.0 | ? |
| DE Value(%) | 40-60 | ? |
| Transparency(%) | ≥96 | ? |
| Boiling temperature() | ≥145 | ? |
| Sulphate ash(%) | ≤0.5 | ? |
| Chroma(HaZen) | ≤15 | ? |
| Conductance(us/cm) | ≤30 | ? |
| As(mg/kg) | ≤0.5 | ? |
| Pb(mg/kg) | ≤0.5 | ? |
| Total bacteria(cfu/g) | ≤1500 | ? |
| Coliform bacteria(cfu/ml) | ≤30MPN/(100g or 100ml) | ? |
| Pathogenic(Salmonella) | None | ? |