crystal glucose 99%

After corn starch being transformed into dextrose syrup by adopting double enzyme technique, it still needs processes such as removing residues, discoloring, removing salts through ion-exchange, then further through concentration, crystallization, dehydra

sorbitol syrup 70%

Sense indexItemsIndexVc gradeFood gradeDaily chemical industry gradeAppearan ceColourless or yellowish,clear and transparent liquidChemical and Physical indexItems    UnitIndexVc gradeFoodgradeDaily chemical industry gradeContent(dry basis)%98.570

sorbital

liquid glucose/starch syrup/corn syrup with competitive price and high quality

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.