Liquid Glucose Syrup Sweetner Food Grade

• Type: Corn Syrup
• Nutritional Value: Nutritional
• Effect: Stabilization
• Resource: Natural
• Transport Package: Durm
• Origin: China

Product Description

Liquid Glucose Sweetner Food Grade

	Specification	Result
Description	Colorless viscous liquid without any impurity by naked eyes.	Conforms
Identification	Conforms	Conforms
Dry Solid(Brix)	83% min	83.2%
DE Value	40-45	42.3
Solubility	98% min	99.9%
PH Value	4.0-6.0	4.9
Ash	0.3% max	0.05%
SO2	40 ppm max	10 ppm
Pb	0.5ppm max	0.0005ppm
As	1.0ppm max	0.001ppm
Bacteria Population	1500cfu/g max	≤100cfu/g
Coloform Bacilli	30mpn/100g max	None
Pathogen	No detected	No detected

Characteristics
1). Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet.
2). The sweetness of glucose syrup is about 40% of the sucrose's, 60% of glucose's.
3). Stable at high temperature and acid condition, especially suitable for the candy. Also stable in chemistry performance, and low in freezing point and high in boiling point.
4). Unique viscosity in food and drinks, which can be served as modifying agent.
5). Its hygroscopic qualities with non-crystallizing nature helps the finished products stay in soft condition and increase shelf life, as well as keep water.
6). It contains plenty of maltose which have a better resistance to oxidation, so it can decrease or even replace antioxidants in products. 
7). Liquid Glucose of high dextrose equivalent and high solids exhibit moderate osmotic pressure and inhibits microbial spoilage.

Application
1). Confectionary & Ice-Cream Industry
The using glucose in making Jams and Jellies is to prevent their cane sugar ingredient from crystallizing. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness. In confectionery, hard candies are made entirely out of Glucose syrup, without adding cane sugar. In Ice Cream, Glucose syrup not only prevents sucrose crystallization but also imparts a smoother texture. 
2). Bakery Industry 
Commercial Bakeries do use liquid glucose for pies, cream fillings, éclairs & candies. 
3). Tobacco Industry 
Glucose syrup is used in the preparation of Chewing Tobacco to impart flavour and to promote desirable texture and keeping qualities. It is also used for flavouring and dressing tobacco for Cigarettes. 
4). Pharmaceutical Industry 
In the Pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. It has a moderate sweetness, which is preferable to the excessive sweetness of sugar. Also, it has the advantage of not crystallizing when stored. 
5). Tanning Industry 
The action of glucose in Tanning gives pliability and weight to the leather. In the chrome process glucose syrup is used because of its reducing action. This causes the chrome to be precipitated into the body of the leather Approx. 5% of the weight of the finished leather is introduced in the form of sugar. 
 
For the characteristics it has, glucose syrup is widely used in candy, frozen food, drinks, beer, yellow wine, ratafee, jelly, baked food, preserved fruit, condiments, zymin, medicine, meat, and etc.

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