| CAS No.: | 8029-43-4 |
|---|---|
| Formula: | C6h12o6 |
| EINECS: | 232-436-4 |
| Type: | Glucose Syrup |
| Nutritional Value: | Nutritional |
| Effect: | Stabilization |
| Samples: |
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| Customization: |
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Audited Supplier Liquid Glucose(Glucose syrup )are purified concentrated aqueous solutions of soluble saccharides obtained from starch with a dextrose equivalent above 20. Starch milk is successively hydrolysed, demineralized, decolorized and then concentrated to obtain glucose syrups. Hydrolysis can be acidic or enzymatic. The common hydrolysis process consists of a liquefaction of starch, followed by a saccharification, using an appropriate cocktail of enzymes according to the desired sugar spectrum in manufacturing. Glucose syrups are in fact a sub family of a much larger group of sweeteners, known as Liquid Sweeteners, which comprise many other products such as High Fructose Syrups, which are glucose syrups with a fructose content above 10%, High Dextrose syrups (also called hydrolysates) with a Dextrose Equivalent above 80 and liquid maltodextrins with a Dextrose Equivalent below 20.
I. Specification
| Specification of Sense | |
| Items | Specification |
| 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 |
| Physical and Chemical Specification | |
| Items | Specification |
| DE | 38-42 |
| Dry Solid % (m/m) | ≥82 |
| PH | 4.0-6.0 |
| Transmittance % | ≥95 |
| Sulfate Ash (mg/kg) | ≤0.3 |
| Sanitation Specification | |
| Item | Specification |
| Coliform Bacteria (MPN/100g) | ≤30 |
| As (mg/kg) | ≤1.0 |
| SO2 (g/kg) | ≤0.01 |
| Pb (mg/kg) | ≤0.5 |
| Molds & Yeasts (cfu/g) | ≤50 |
| Pathogenic (salmonella) | No exist |
II. Application
Liquid Glucose (food grade) It's a kind of transparent and viscous syrup that is derived from purified cornstarch through hydrolysis by enzyme preparation and refining.It has a high viscosity,better moisture absorption,mild sweet and high osmotic pressure,and it also has some advantages such as anti-crystallization and low freezing point. It is widely used in many industries such as baking food,enzyme preparation,barm products,dairy products,meat products,flavoring and medicines ect
Its major uses in commercially prepared food products are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness).Glucose syrup is also widely used in the manufacture of a variety of candy products.
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