corn syrup for soft candy
See larger image: corn syrup for soft candy| DE Value: | 40-60 |
|---|---|
| maltose content: | more than 50% |
| dextrose content: | less than 2% |
| PH Value: | 4.6-6.0 |
| Brand Name: | HANXINGCHENG |
| Place of Origin: | Shandong China |
| Payment Terms: | L/C,T/T |
|---|---|
| Minimum Order Quantity: | 24 Ton |
| Supply Ability: | 2000 Ton per Month |
| Package: | packed in 9kg plastic pails,24kg iron,75kg/275kg/280kg/300kg plastic drums |
| Delivery Time: | within 15 days after receiving T/T downpayment or L/C |
Product Details
DE:40-60
Packing:9kg plastic pails,24kg iron,75kg/275kg/280kg/300kg plastic drums
Brief introduction:
Glucose syrup,allso called as corn syrup or maltose syrup, mainly contents maltose and is a kind of syrup made from corn starch by double enzyme technique. It is moderate soft sweet with fragrance of malt, stable in high temperature and acid condition and has advantages of anti-recrystallization, lower freezing points etc., which improves the product quality and lowers the costs. It is used in many industries such as candy, drinks, beer brewage,confectionary,frozen food,beverage,beer,yellow wine,ratafee,jelly,baking food, candied fruit,flavoring,enzyme preparation,medicine,meat products etc..Furthermore, it has low calorie and will benefit the cardiovascular, diabetes and obese patients.
Characteristics:
1. Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet taste raw material.
2. The sweetness of maltose syrup is about 40% of the sucrose's, 60% of glucose's
3.Well anti-sand in the candy, fruit jelly, jam and other food products, and crystallization and anti-sand are seldom occurred
4. Stable at high temperature and acid condition, especially suitable for the candy
5. Well in keeping wet, fragrant, permanence of color. The maltose and the water form composition, so enhance water and wet holding capacity at the same time reduce water activity
6. Stable in the chemistry performance, low in freezing point and high in expansibility
7. Unique viscosity in food and drinks, which can be served as modifying agent
8. The maltose is not decomposed easily by the oral cavity bacterial, and produces the acid, so it can prevent decayed tooth
Application :
1.In confection industries
| Names | index | Notes | |
| Soft candy | DE : 40~45 | Controling pH is to keep good elasticity. | |
| Dry solids : 75.0%~ 85% | |||
| pH : 5.0~ 6.0 | |||
| Boiling temperature : 115 ~125 | |||
| Crisp candy | DE : 53% ~56% | Low DE with high boiling temperature may cause and brightness poor tensity. | |
| Boiling temperature : 150 ~170 | |||
| pH : 4.6 ~6.0 | |||
| Dry solids : 75.0% ~85% | |||
| Milk candy | DE : 40~45 | Low DE and low boiling temperature make good appearance and tenacity. | |
| Boiling temperature : 138 ~148 | |||
| pH : 4.6 ~6.0 | |||
| Dry solids : 75.0% ~85% | |||
| Hard candy | DE :53~56 | No problems in boiling process with direct fire or interlayer boiler. | |
| Boiling temperature : 150 ~160 | |||
| pH : 4.6~ 6.0 | |||
| Dry Solids:75.0%~85% | |||
| Moulding candy | DE : 53~56 | It is not easy to demould with low DE. But too high DE and boiling temperature may cause poor shape. | |
| Boiling temperature : 150 ~160 | |||
| PH Value:4.6~6.0 | |||
| Dry solids : 75.0%~ 85% | |||
| Lump maltose | DE : 38~ 45 | Proper DE and boiling temperature is beneficial to increase output and save time. Too low tempeature may lead to poor tenacity. | |
| Boiling temperature : 140 ~150 | |||
| PH Value: 4.6 6.0 |
2. In beverages,beers and dairy products
It has a lower moderate sweet, comfort feeling, anticrystallinty, lower freezing points and good chemical stability. So ,it is widely used in beverages,beers, cold drinks and dairy products .
3. In Bakery Food Industry
It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture .Besides, for its high fermentability,it is very popular in the In Bakery Food Industry
4.In other food industry
It also can be used in jam,jelly,fillings of the mooncakes,dehydrated vegetable,ham sausage,soy sauce and instant noodles.
Glucose syrup Main Specification
| Items | Specification | |
| Appearance | colorless,thick transparent and viscous liquid | |
| Smell | with a special smell of maltose,no odor | |
| Taste | moderate and pure sweet,no odor | |
| Dry solid(%) | 70-85 | |
| Maltose content(%) | ≥50 | |
| PH Value | 4.6-6.0 | |
| DE Value(%) | 40-60 | |
| Transparency(%) | ≥96 | |
| Boiling temperature() | ≥145 | |
| Sulphate ash(%) | ≤0.5 | |
| Chroma(HaZen) | ≤15 | |
| Conductance(us/cm) | ≤30 | |
| As(mg/kg) | ≤0.5 | |
| Pb(mg/kg) | ≤0.5 | |
| Total bacteria(cfu/g) | ≤1500 | |
| Coliform bacteria(cfu/ml) | ≤30MPN/(100g or 100ml) | |
| Pathogenic(Salmonella) | None |
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