Sweetener Liquid Glucose Food Additve Price

Glucose Syrup/Liquid Glucose Physical & Chemical Properties:It is Viscous liquid, no visible impurities by naked eyes, colorless or yellowish ,light transparency.Conclusion: The product conforms to the standard of FOOD GRADE Packaging: 300 KG/DRUM

Technical Feature

  • Shanghai, China
  • 1000 Ton/Tons Per Month
  • L/C, T/T, D/P, Western Union, Paypal, Money Gram
  • Maltitol
  • Nutritional
  • Stabilization
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$4~7

PRIMARY PARAMETERS

Mf
C6h12o6
Appearance
Colorless Viscous Liquid Without Any Impurity
Certification
Halal, Kosher, ISO, HACCP
Trademark
JUSTCHEM
Transport Package
25kg
Specification
25kg/drum
Origin
China
HS Code
1702300000

DETAIL DESCRIPTION

Glucose Syrup/Liquid Glucose

 

Physical & Chemical Properties:It is Viscous liquid, no visible impurities by naked eyes, colorless or yellowish ,light transparency.

Conclusion: The product conforms to the standard of FOOD GRADE 
Packaging: 300 KG/DRUM 
Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature. 
Shelf life: 24 months

 

Liquid glucose series 
Sweeteners Food Grade/78 Liquid Glucose 
Sweeteners Food Grade/80 Liquid Glucose 
Sweeteners Food Grade/81 Liquid Glucose 
Sweeteners Food Grade/82 Liquid Glucose 
Sweeteners Food Grade/83 Liquid Glucose
Sweeteners Food Grade/84 Liquid Glucose and etc.

 

Liquid Glucose Specifications

ITEMSTANDARD
AppearanceThick transparent liquid, no visible impurities
SmellWith a special smell of maltose
TasteModerate and pure sweet, no odor
ColorColorless or slightly yellow
DE %40-65
Dry solid70-84%
PH4.0-6.0
transmittance≥96
Infusion Temp°C≥135
Protein≤0.08%
Chroma (HaZen)≤15
Sulfate Ash(mg/kg)≤0.4
Conductance (us/cm)≤30
Sulfur dioxide≤30
Total bacteria≤2000
Coliform bacteria (cfu/ml)≤30
As mg/kg≤0.5
Pb mg/kg≤0.5
Pathogenic (salmonella)No exist

 

Liquid Glucose Applications

Liquid Glucose major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from Corn Starch.
Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharide, and can be made from any sources of starch; wheat, rice and potatoes are the most common sources.

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