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Corn Syrup Powder

Overview

We excelled in being a leading manufacturer and supplier for Crystalline Fructose Powder, an ideal sweetener sourced from starch of corn/ fruits with higher sweetness level 1.2–1.8 times than that of normal sugar, but with a lower glycemic index.

Specification

TEST ITEM	STANDARD
Apprearance	Colorless syrup without the impurity that can be seen by eye
Color/RBU	≤20
Fructose (By Dry Solids)	55%-57%
Glucose+Fructose (By Dry Solids)	≥95%
Infusible Granule	≤6 mg/kg
Dry Solids	≥77%
Transparency	≥96%
PH	3.3-4.5

Overview
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Product Description

High Fructose Corn Syrup Fructose Syrup is also called glucose-fructose syrup, or isoglucose. It is a sweetener made from corn. High fructose corn syrup (HFCS) is a complete substitute for sucrose, and it can be widely used in food and beverage industry, especially in beverage industry. Its flavor and taste are better than sucrose. It is colorless or yellowish light transparent and viscous liquid, taste sweet, no peculiar smell.

Applications

1. Application in dairy products

Resistant dextrin can be added as simple as granulated sugar or sugar without affecting the original flavor of the food, so it can be used to make dietary fiber-enhanced dairy products or milk beverages that supplement dietary fiber.

2. Application in infant food

In infants and young children, especially after weaning, the body of bifidobacteria is drastically reduced, leading to diarrhea, anorexia, developmental delay, and reduced nutrient utilization. Eating water-soluble resistant dextrin foods can increase the utilization of nutrients and promote the use of calcium, iron, zinc and other trace amounts. The absorption of elements.

3. Application in noodle products

Adding different types of dietary fiber to bread, steamed buns, rice and noodles can increase and improve the color of the bread. The dietary fiber added in the amount of 3%～6%of the flour can strengthen the dough, and the steamed buns have a good taste and special fragrance. Biscuit baking has very low requirements on the quality of flour gluten, which facilitates the addition of a large proportion of resistant dextrin, and is more conducive to the production of a variety of health-care biscuits with fiber function; the pastry contains a lot of water in the production, and it will solidify during baking. Soft products affect the quality. Adding water-soluble resistant dextrin to the cake can keep the product soft and moist, increase the shelf life, and extend the shelf life.

4. Application in meat products

Dietary fiber and protein form a thermally stable gel through the interaction of salt and hydrophobic bonds. The complex formed by the interaction of soluble dietary fiber and protein is a new type of gel. Adding a certain amount of dietary fiber can increase the product yield, enhance the taste and quality.

Specification

Mold (cfu/10g)	≤10
Yeast (cfu/10g)	≤10
Bacterium Total (cfu/10g)	≤200
E.coil (MPN/g)	≤0.3
Pathogen	NOT FOUND
Sulfated ash	≤0.05%
AS.(mg/kg)	≤0.1
Pb.(mg/kg)	≤0.1
Sulfur dioxide (mg/kg)	≤3