Glucose Syrup

Glucose syrups are obtained by the hydrolysis of starch in which the long-chain carbohydrate molecules are broken down into series of low molecular weight carbohydrates. Cough syrups made using glucose syrups have increased viscosity and improved mouthfeel with no undue rise in sweetness. In this application, taste masking, as well as tailored rheology and flow properties, all play a vital role in delivery of the pharmaceutical components.

Characteristics

The viscosity: The product has the viscosity that can not be replaced by any non-sugar material. The viscosity of saccharose is 83% of this product.

Hygroscopicity: The hygroscopic character of the product is less than that of saccharose, which can prevent sweets from absorbing moisture and melting.

Osmotic pressure and freezing point descending: Due to the small molecular weight of the liquid syrup, and its bigger osmotic pressure than saccharose and the low temperature of crystallization, the temperature of the moisture is low so that it can restrain animalcule growth.

Restraining sugar from crystallization: Glucose Syrup, used in foodstuff processing, can prevent sweets appearing sand, prevent jam and jelly from crystallization of sugar, so the shelf life is extended.

Perfect pigmentation character

Application Range

sweets, cakes, drink, dairy products, roasted products, traditional sugar products, invigorant nutriment liquid, jam and jelly, canned food, meat products, honey products, etc.

Specifications

Item	Unit	Target
DE Value	%	40-55
Appearance	---	No color, transparent liquid
Fragrance and Taste	---	No scent ,soft sweet
Dry Substance	%	75---85 (adjusted according to clients?requirements)
Transmittance	%	96 min
pH Value	---	3.5-5.5
Temperature of Boiling Sugar	¦c	145 min
SO2	ppm	200
As	ppm	0.5 max
Pb	ppm	0.5 max
Total Bacteria	/g	1500 max
Coliform	/100g	30 max
Pathogen (refer to morbigenous pathogen and morbigenous enterococcus)	---	Negative