Corn glucose syrup is a kind of syrup made from high quality corn starch with maltose as main content by double enzyme technique, it is a kind of colorless,transparentthic liquid with moderate sweet taste and fragrance of malt.Its plastidis clear and transparent.If tasted swavity and purity are your sense.
The syrup also often is used in bread,cake and beer brewage because of itswell volatility. Meanwhile ,it's also widely used in other fields such as candy,drink,makingoodstuff,frozen foodstuff and seasoning and so on.On the other hand,high malose syrup is not metabolized depending on insulin of human body, so blood sugar level is increased slowly.furthermore, it has low calorie and will benefit the deabetes and adiposis patients.
Appearance | THICK TRANSPARENT LIQUID, NO VISIBLE IMPURITIES | |
Smell | WITH A SPECIAL SMELL OF MALTOSE, NO ODOR | |
Taste | MODERATE AND PURE SWEET, NO ODOR | |
Ttems | Standards | Results |
Dry solid % | 75-85% | Conforms to standard |
DE%(m/m) | 38-60 | Pass test |
Maltose content % | ≥50 | Pass test |
Chroma (HaZen) | ≤15 | Pass test |
PH | 4.0-6.0 | Pass test |
Sulfate Ash%(mg/kg) | ≤0.5 | ≤0.5 |
Transparency % | ≥96 | ≥98.7 |
Boiling temp °C | 110-140 | 138 |
Conductance (us/cm) | ≤30 | Pass test |
Lead(ppm) | ≤1 | <0.5 |
SO2(ppm) | ≤30 | ≤20 |
Arsenic(ppm) | ≤1 | <0.5 |
Ash(ppm) | ≤0.5 | < 0.05 |
Artificial sweetner | negative | negative |
Pb mg/kg | ≤0.5 | <0.08 |
Total Bacteria (CFU/G) | ≤1500 | Conforms to standard |
Coliform Bacteria(MPN/100g) | ≤30 | Conforms to standard |
Pathogenic (Salmonella) | No exist | No exist |
MODERN PRODUCING EQUIPMENTS AND STRICTLY QUALITY CONTROL!
China
