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Glucose syrup is a kind of starch syrup using refined starch as raw materials, which is hydrolyzed by acid and enzyme and after the procedures of refinement and concentration. Its main components are glucose, maltose, maltotriose, maltotetraos, tetrose, etc.
Product specifications：
Sensory index | |
Project | Instruction |
Appearance | Viscous liquid, no visible impurities |
Color | Colorless or light yellow, clear and transparent |
Physical and chemical indicators of glucose syrup | |||
Project | Requirement | ||
Low DE Value | Middle DE value | High DE value | |
DE value | DE value≤40% | 40% | DE value>60% |
Dry matter (solids)/(%) | 70-85% | ||
PH value | 4.0~6.0 | ||
Transmittance/(%)≥ | 95 | 98 | |
Boil sugar temperature/℃ | 120 | 150 | -- |
Protein/(%) | 0.1% | ||
Sulfated ash/(%) | 0.3% | ||
Sulfur dioxide | <100ppm | ||
Conductivity | <30 us/cm | ||
Total number of bacteria | <1000 cfu/g | ||
Coliform colonies | < 30MPN/100g | ||
Salmonella | Undetected | ||
Lead | < 1ppm | ||
Arsenic | < 1ppm | ||
Packing: customized according to customer’s requirements.
Manufacturing
