SW GRUPO,Brazil price supplier

1. DEFINITION Obtained by cooking sugar cane juice. It is pure and natural. 2. GENERAL Not applicable. 3. GENERAL APPLICATIONS It is used in the manufacture of biscuits, soups, sauces, desserts, etc.. Can be used to sweeten beverages, desserts and sugar substitutes. 

4. SENSORY CHARACTERISTICS Cor ....................................... Brown, Amber Odor ...................................... Characteristic; Flavor .................................... Characteristic, sweet; Appearance ................................. Viscous liquid; 5. MICROBIOLOGICAL CHARACTERISTICS Coliforms to 45 MPN / g. ........................................... ..................... Max 102 Sallmonella sp/25g .............................................. ............................. No 6. MICROSCOPIC CHARACTERISTICS (100 grams) Absence of dirt, parasites or larvae. 

7. PHYSICAL-CHEMICAL Moisture (%) .............................................. ................................ Max 20.0 pH ................................................. ............................................. 4.00 to 5.00 Brix ... ... ... ... ... ... .... .................................................. ............. 75.00 -80.00 8. NUTRITIONAL INFORMATION (PORTION OF 20ML) Carbohydrates ................................................. ............ 15gr Proteins ................................................. .................. 0gr Trans fat ................................................ ............ 0gr Calcium ................................................. ..................... 14mg Iron ................................................. ....................... 0.2 mg Sodium ................................................. ....................... 0mg