Organic Tapioca Syrup DE 42
Organic Tapioca Syrup DE 42 is a versatile, liquid sweetener with multiple clean-label attributes, including being gluten-free, irradiation-free, natural, non-GMO, organic, preservative-free, and vegan. It is ideal for food and nutrition applications such as cookies and desserts, providing a clean flavor, neutral taste, non-irradiated properties, and a smooth texture. This syrup serves as an effective nutritive sweetener, offering a natural and healthy alternative for enhancing the flavor and texture of various food products while maintaining stringent labeling claims and dietary requirements.
Properties
- Physical Form
- Liquid
Product families
Applications
- Other Non-Alcoholic Beverages
- Bakery
- Desserts & Fruit Preparations
Product Families
- Sweeteners & Syrups
Other characteristics
- End Uses
- Cookies, Desserts
- Functions
- Nutritive Sweetener
- Ingredient Name
- Tapioca Syrup
- Labeling Claims
Gluten-free, Irradiation-free, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Preservative-free, Vegan; Gluten-free; Irradiation-free; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Preservative-free; Vegan
- Odor
- No fermented or foreign flavors or aromas
- Taste
- Distinctive agreeable sweetness
- Markets
- Food & Nutrition
- Appearance
Smooth and viscous liquid with colorless to light yellow color, devoid of any foreign substance and dust
- Shelf LIfe
- 24 months
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Pails
- Totes (IBC)
- Ingredient Origin
- Plant Origin
- Storage Condition
- Store at <90°F (32°C).
- Refrigerate (<40°F/<4.4°C) after opening.
- Food Ingredients Features
- Clean Flavor
- Neutral Taste
- Non-Irradiated
- Smooth Texture
- Suitable for Vegans
- Food Ingredients Functions
- Nutritive Sweetener
- Food and Nutrition Applications
- Cookies
- Desserts
Technical data
Table 1 of 3
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bx | 79.0 - 82.0 | % | Ref. TCVN 4414:1987 |
| Dextrose Equivalent | 40.0 - 44.0 | % | ISO 5377:1981 |
| Ash | max. 0.2 | % w/w | FCC 11 |
| pH Value (at 10% solution) | 4.5 - 7 | — | Ref. FAO JECFA monographs 1, volume 4 |
| Glucose | max. 5.0 | % area | Ref. AOAC (983.22) |
| Fructose | 0.0 | % area | Ref. AOAC (983.22) |
| Maltose | 40 - 50 | % area | Ref. AOAC (983.22) |
Table 2 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total plate clount | max. 1000 | cfu/g | FDA bacteriological manual-2001 (chapter 3) |
| Coliform | max. 10 | cfu/g | AOAC (991.14) |
| Escherichia coli | Negative | /25g | AOAC (991.14) |
| Total yeast and mold | max. 100 | cfu/g | FDA bacteriological manual-2001 (chapter 18) |
| Bacillus cerus | max. 10 | cfu/g | Based on test method of the external laboratory accredited |
| Salmonella | Negative | /25g | Based on test method of the external laboratory accredited |
Table 3 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 1.0 | mg/kg | Based on test method of the external laboratory accredited/ICP-MS |
| Lead Content | max. 0.5 | mg/kg | Based on test method of the external laboratory accredited/ICP-MS |
| Mercury Content | max. 0.05 | mg/kg | Based on test method of the external laboratory accredited/ICP-MS |
| Copper Content | max. 2.0 | mg/kg | Based on test method of the external laboratory accredited/ICP-MS |
