| Model: | Food Grade Liqu |
|---|---|
| Brand: | XINGSI |
| Origin: | Made In China |
| Category: | Agriculture & Foods / Processed Food / Sugar |
| Label: | 70%-84% Glucose Syru , NON-GM STARCH SUGAR |
| Price: |
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| Min. Order: | 12 pc |
| Live Chat: | Last Online:01 Apr, 2016 |
Product Description
Liquid Glucose Brief Description
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
| ITEM | STANDARD |
| Appearance | Thick transparent liquid, no visible impurities |
| Smell | With a special smell of maltose |
| Taste | Moderate and pure sweet, no odor |
| Color | Colorless or slightly yellow |
| DE % | 40-65 |
| Dry solid | 70-84% |
| PH | 4.0-6.0 |
| 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.
| Payment Terms: | TT/LC |
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