Liquid glucose (corn syrup)

Liquid glucose (corn syrup),high concentration Liquid glucose is made from refined starch by biochemical technology. The concentration is more than 50% of maltose.

Product ApplicationIt 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.It is better to use it in candy production with tenacity and transparency instead of granulated sugar.Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent. In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life.Product Technique Index

Sense Standards
Items	Standards
Appearance	Mucoserous and transparent liquid, no visible impurities
Color	Colorless or yellowish
Smell	Normal
Flavor	Soft sweet, no particular taste.

Chemical and Physical Standards
Items	Unit	Standards
		Excellent	Good	Regular
Dry Solids	%	≥80	≥75	≥70
DE	%	≥42	≥42	≥42
PH		4.0-6.0
Maltose	%	≥50
Boiling temperature		≥155	≥140	≥130
Transparence	%	≥96	≥96	---
Sulphate ash	%	≤0.4	≤0.5	≤0.6
Note: DE and concentration can be adjusted according to the use of consumers

Hygiene Standards
Items	Standards
Pb(Pb2+)	≤0.5mg/kg
As(As3-)	≤0.5mg/kg
Coliforms(N)	≤30/100g
Total bacterias(N)	≤2000/g
Pathogens(samolnella)	≤Negative

Liquid glucose (corn syrup)