DE35-42 high standard powdered Glucose Syrup

Technology parameter of  DE35-42 high standard powdered Glucose Syrup

CERTIFICATE:HALAL,KOSHER,ISO22000,FDA

1.Product Description of  DE35-42 high standard powdered Glucose Syrup

Corn syrup solids are produced by carrying out the corn

syrup refining process until the dextrose content makes up

more than 20% of the total dry product. A free-flowing,

hygroscopic powder that solves readily in water and consists

of a special carbohydrate composition.

2.Features of  DE35-42 high standard powdered Glucose Syrup

Because of this high ratio of dextrose, corn syrup solids are often used as a sweetener, especially in low-fat foods.

Corn syrup is often used in low-fat foods as it adds sweetness, viscosity, and improves texture. 

Easy to handle, has high solution clarity and is bland in flavor. Has consistent carbohydrate distribution and low ash content. 

Controls crystallization and provides bulking properties.

3.Composition of DE35-42 high standard powdered Glucose Syrup

100% Corn Syrup

4.Chemical of DE35-42 high standard powdered Glucose Syrup

Dextrose Equivalent:22/24/28/35/40/42

Moisture:6.0% max

 Ash              :0.6% max

Solubility                  :  ≥98% 

Iodine Test :Not blue

5.Microbiological of DE35-42 high standard powdered Glucose Syrup

Total plate count      ≤3000/g

E-coli                       ≤30/100g

Salmonella               Negative

6.Physical of DE35-42 high standard powdered Glucose Syrup

Appearance: White powder with yellowish shadow, no irregular shape, no visible impurities by naked eyes 

Smell: With the Flavor of maltodextrin, no odor smell

Taste: Sweetish or not, 

7.Packaging of DE35-42 high standard powdered Glucose Syrup

25KG per Paper bag with PE bag inner liner.

8.Storage of DE35-42 high standard powdered Glucose Syrup Store in dry & Sheltered warehouse with good ventilation. Pallet height must not exceed 10 cases. 

9.Shelf life of DE35-42 high standard powdered Glucose Syrup

24 months in original and unopened packaging.