Glucose Syrup, Baking industry it causes to delay stale of bread and its source of fermentation increase calory
In biscuit, cake, cooking is as sweet maker and bright volume and couse to have light brow color on products.
| Num | Specifications | Agreement Renge |
| 1 | Taste | sugary |
| 2 | Odor | Odorless |
| 3 | Transparency of excellent Glucose | 85-90 |
| 4 | Color | Colorless to bright yellow |
| 5 | Foreign material | Negative |
| 6 | Appearance | Transparent |
| 7 | Starch | Negative |
| 8 | Dried Materials (gr%} | Min 78 |
| 9 | DE (Dextrose Equi) | 38 – 42 |
| 10 | PH | 4.5 – 5.5 |
| 11 | Brix | Min 80 |
| 12 | Sulphate Ashes | Max 0.2 |
| 13 | Sulfur dioxide | Max 10 |
| 14 | Arsenic | Max 1 |
| 15 | Pb | Max 0.2 |
| 16 | Mold | Max 10 |
| 17 | Eshershia coly | Negative |
| 18 | Yeast (CFU/gr) | Max 10 |
| 19 | Aerob (CFU/gr) | Max 100 |
| 20 | Hydroxy Methyl Furfural | Max 40 |
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manager2020-08-15 21:25:092023-03-30 12:36:57Usage of liquid glucose In nutrition industry
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manager2020-08-14 21:28:142023-03-30 12:36:21Application of liquid glucose in the food industry