| ≥1 piece |
liquid glucose is made from refined starch by biochemical technology. The concentration is more than 50% of maltose.
It has the characteristics of soft sweet, fine taste, stable at high temperature and acid condition, so it is reasonable to keep good quality and shelf life. It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent. In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life.
Dry solids: more than 70%
DE value: more than 42%
PH value: 4.0-6.0
Maltose: more than 50%
Boiling temperature: more than 140??
Transparence: more than 96%
Sulphate ash: less than 0.5%
Pb (Pb2+): less than 0.5mg/kg
As (As3-): less than 0.5mg/kg
Coliforms(N): less than 30/100g
Total bacteria (N): less than 2000/g
Pathogens (salmonella): negative