Colour Light Brown to Yellow
Appearance Semi Liquid, Viscon Syrup
Odour Typical Predominantly Soya
Taste Characteristics of Soybean
Specific Gravity 1.035 û 1.045 at 25 DEG'C
Moisture 1 % Max
Acid Value Max 35 mg. KOH/g
Hexane Insoluble 0.3 % Max
Arsenic 3 PPM Max
Acetone Insoluble 60 - 65%
Colour 60 û 80 ( Iodine Colour Value )
Peroxide Value Max 5.0 Meq/Kg
Viscosity 80 - 120 ( Poise ) at 25ÆDegÆC.
In 200 Kgs MS / HDPE Drums / 1000 KGS IBC / ISO Tank.
High fructose syrup has the properties of Colorless, odorless, good fluidity, easy to use in beverages and foods as a substitute for sucrose. The basic syrups can improve textures and enhance colors without masking natural flavors, as in canned fruits.
The usage of glucose syrup: mention corn syrups and consumers think of the sweetness and energy they offer--outstanding characteristics, but their value as food ingredients also flows from their adaptability to many circumstances and their other less-known advantages. Corn syrups can depress freezing to prevent crystal formation in ice cream and other frozen desserts. Salad dressings and condiments pour at manageable rates because of corn syrups' effect on viscosity. In lunch meats and hot dogs, corn syrups provide the suspension to keep other ingredients evenly mixed, and like other corn products, the basic syrups can improve textures and enhance colors without masking natural flavors, as in canned fruits and vegetables. Refiners produce a variety of basic syrups to meet these needs, provide energy, and offer the right sweetness--enough but not too mush--in thousands of foods americans rely on.
