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MOQ: 23 Metric Tons (Price negotiable depending on order volume and customization)
Key Specifications
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CAS No.:
57-48-7
Other Names:
High Fructose Corn Syrup
MF:
C6H12O6
Payment & Shipping
Payment Methods:
Port of Shipment:
QINGDAO
Delivery Detail:
Delivery time depends on order quantity.
Related Products
CAS No.
57-48-7
Other Names
High Fructose Corn Syrup
MF
C6H12O6
EINECS No.
200-333-3
Place of Origin
Shandong, China
Type
Enzyme Preparations, Nutrition Enhancers, Sweeteners, Thickeners
Brand Name
LuZhou
Model Number
food grade
Specifications
1)Halal,Kosher,QS,hACCP,ISQ14000,ISQ90012)Shelf time:two years
3)We engaged in this line for more than 20 years
HIgh Fructose Syrup
1. Description:
High fructose Syrup
is derived from high quality corn starch through hydrolysis by enzyme preparation,reaction by isomerase and refining .The content of fructose is more than 55%.It has the same sweet as sucrose,but better taste than sucrose.Now it takes the place of sucrose and iss widely used.
2. Specifications:
| Organoleptic Index | ||||||
| Items | Specification | |||||
| Appearance | Viscous and transparent liquid ,no impurity by naked eyes | |||||
| Odor | Have a special sweet smell of this goods | |||||
| Taste | Sweet medium and pure ,no peculiar smell | |||||
| Colourless to light yellow | ||||||
| Physico-chemical Index | ||||||
| Items | Unit Index | Result | ||||
| Dry Solids | % ≥ 71 | 71.6 | ||||
| PH value | 3.7-4.5 | 4 | ||||
| Fructose | 42-44 | 43 | ||||
| Transparency | % ≥ 96 | 99.8 | ||||
| Sulphated Ash | % ≤ 0.05 | 0.01 | ||||
| Sanitary Index | ||||||
| Items | Unit Index | |||||
| Pb | mg/kg ≤ 0.5 | 0.078 | ||||
| As | mg/kg ≤ 1.0 | <0.25 | ||||
| SO2 | mg/kg ≤ 200 | 4 | ||||
| Bacterial Population | /g ≤ 3000 | <100 | ||||
| Coliform Bacilli | /100g ≤ 30 | <30 | ||||
3. FUCTION
(1)Fructose, also called "fruit sugar", is another important hexose found in many fruits and vegetables. Fructose satisfies the "sweet tooth", tasting twice as sweet as sucrose so it can be used in lower amounts. With good sweet sense and taste it is favorable for the use in carbonated drinks, beverages.
(2)It can improve textures and enhance colors without masking natural flavors, as in canned fruits and vegetables. So, it has already been a king of good sweetener in the beverage industry.
(3) With high osmosis it can penetrate cell membrane,which makes for preventing the growth of microorganisms in preserved fruits,jams. The flavors and colorness of the foods will be maintained well.
(4) it maintains moisture so cakes or breads keep soft , fresh without going stale and longer shelf life. But cake made with sucrose as source sugar will become dry and shapeless several days later.
(5) It can depress freezing to prevent crystal formation in ice cream and other frozen desserts and keep products soft and delicious.
(6) It can easily fermented by yeast so it is suitable to save process time and produce good taste for fermented foods. The microorganisms in mouth can hardly use fructose as a carbohydrate source so that it can not cause a carious tooth.
(3) With high osmosis it can penetrate cell membrane,which makes for preventing the growth of microorganisms in preserved fruits,jams. The flavors and colorness of the foods will be maintained well.
(4) it maintains moisture so cakes or breads keep soft , fresh without going stale and longer shelf life. But cake made with sucrose as source sugar will become dry and shapeless several days later.
(5) It can depress freezing to prevent crystal formation in ice cream and other frozen desserts and keep products soft and delicious.
(6) It can easily fermented by yeast so it is suitable to save process time and produce good taste for fermented foods. The microorganisms in mouth can hardly use fructose as a carbohydrate source so that it can not cause a carious tooth.
(7) Salad dressings and condiments pour at manageable rates because of the effect on viscosity. This syrups provide the suspension to keep other ingredients evenly mixed,and,like other corn products,With higher reduction activity than glucose it is more likely to have Maillard reaction and produce favorable color and taste in torrefied foods. Sucrose inverts glucose and fructose at acid condition,so it is usually called inverted sugarin industries. In carbonated drinks with pH sucrose 2.5~5,sucrose inverts nearly completely to be glucose and fructose within 2 or 3months at 25 . But fructose is stable at such circumstances.
(8) Metabolism :
Fructose can directly be absorbed by digestive system. The invalids,valetudinarian,pregnant women,and infants will benefit from this kind of sugar.
(8) Metabolism :
Fructose can directly be absorbed by digestive system. The invalids,valetudinarian,pregnant women,and infants will benefit from this kind of sugar.
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Business Type
Manufacturer, Trading Company
Year Established
2004
Factory Size
Above 100,000 square meters
Total Employees
Above 1000 People
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