Food Grade Liquid Glucose of 80% Dry Solid
|FOB Price:||US $530 / Ton|
|Min. Order:||1 Ton|
|Min. Order||FOB Price|
|1 Ton||US $530/ Ton|
|Transport Package:||Plastic Drum|
|Payment Terms:||L/C, T/T, D/P, Paypal|
- Model NO.: JNTE03-03G01
- Series: Jnte03-03G01
- De Value: 40-60
- pH Value: 4.0-6.0
- Infusion Temperature: Min 140 Degrees Celsius
- Arsenic (as) (Mg/Kg): Max 1.0
- Packaging Material: Plastic
- Form: Liquid
- Trademark: JANESTIC
- Origin: China
- Type: Grape Sugar
- Dry Solid: Min 80%
- Transparency: Min 98.0%
- Sulphated Ash: Max 0.3%
- Sulfur Dioside (So2) (Mg/Kg): Max 40.0
- Bacteria Population: Max 3000PCS/G
- Shelf Life: >12 Months
- Storage Method: Normal
- Specification: 80KG, 275KG
- HS Code: 1702300000
Liquid glucose is made from high quality corn starch using enzyme technology. It is a mixed starch sugar that contains glucose, maltose, maltotriose, maltotetraose and etc. The content of maltose is less than 50%. It has many advantages such as a low moderate sweet, anticrystallization, low freezing point, and high osmotic pressure.
|Product Name||Liquid Glucose|
|Main Ingridients||Maltose, Glucose|
|Molecular Formula||C12H22O11(Maltose), C6H12O6(Glucose)|
|Raw material||Non-GMO Corn Starch|
|Appearance||Thick transparent liquid, no visible impurities.|
|Odour||With a special smell of maltose|
|Taste||Soft sweet, no peculiar flavour|
|Color||Clear, colorless or light yellow|
|Dextrose Equivalent (DE) %||42 ~ 60|
|pH||4.0 ~ 6.0|
|Sulfate Ash (%)||≤0.3|
|Sulfur Dioxide (mg/kg)||≤40|
|Arsenic (As) (mg/kg)||≤0.5|
|Lead (Pb) (mg/kg)||≤1.0|
|Bacteria Population (pcs/g)||≤3000|
|Coliform Bacilli (MPN/100g)||≤30|
1). Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet.
2). The sweetness of glucose syrup is about 40% of the sucrose's, 60% of glucose's.
3). Stable at high temperature and acid condition, especially suitable for the candy. Also stable in chemistry performance, and low in freezing point and high in boiling point.
4). Unique viscosity in food and drinks, which can be served as modifying agent.
5). Its hygroscopic qualities with non-crystallizing nature helps the finished products stay in soft condition and increase shelf life, as well as keep water.
6). It contains plenty of maltose which have a better resistance to oxidation, so it can decrease or even replace antioxidants in products.
7). Liquid Glucose of high dextrose equivalent and high solids exhibit moderate osmotic pressure and inhibits microbial spoilage.
1). Confectionary & Ice-Cream Industry
The using glucose in making Jams and Jellies is to prevent their cane sugar ingredient from crystallizing. In addition to this, glucose syrup prevents spoilage of the product without unduly increasing its sweetness. In confectionery, hard candies are made entirely out of Glucose syrup, without adding cane sugar. In Ice Cream, Glucose syrup not only prevents sucrose crystallization but also imparts a smoother texture.
2). Bakery Industry
Commercial Bakeries do use liquid glucose for pies, cream fillings, éclairs & candies.
3). Tobacco Industry
Glucose syrup is used in the preparation of Chewing Tobacco to impart flavour and to promote desirable texture and keeping qualities. It is also used for flavouring and dressing tobacco for Cigarettes.
4). Pharmaceutical Industry
In the Pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. It has a moderate sweetness, which is preferable to the excessive sweetness of sugar. Also, it has the advantage of not crystallizing when stored.
5). Tanning Industry
The action of glucose in Tanning gives pliability and weight to the leather. In the chrome process glucose syrup is used because of its reducing action. This causes the chrome to be precipitated into the body of the leather Approx. 5% of the weight of the finished leather is introduced in the form of sugar.
For the characteristics it has, glucose syrup is widely used in candy, frozen food, drinks, beer, yellow wine, ratafee, jelly, baked food, preserved fruit, condiments, zymin, medicine, meat, and etc.