Omnia Nisasta Fructose 42
Fructose 42 is a natural corn syrup which is produced by the isomerization of glucose to fructose by the enzymatic process where glucose is generated by enzymatic hydrolysis of polysaccharides in corn starch milk.
Properties
- Physical Form
- Liquid
Product families
Applications
- Carbonated Drinks
- Juice & Juice Drinks
- Bakery
- Savory & Culinary
Product Families
- Sweeteners & Syrups
Other characteristics
- End Uses
- Biscuits, Juices, Sauces
- Functions
- Nutritive Sweetener
- Ingredient Name
- High Fructose Corn Syrup
- Labeling Claims
Allergen-free, Halal, Kosher, Natural, Non-GMO, Preservative-free; Allergen-free; Halal; Kosher; Natural; Non-GMO; Preservative-free
- Odor
- Odorless
- Taste
- No off taste
- Filling
Material that can gather dust should be avoided and some methods should be performed such as ventilation to prevent dust accumulation.
- Markets
- Food & Nutrition
- Storage
The product must be stored in stainless steel tanks with smooth inner surfaces or physically appropriate packaging (which is not leaking or not twisted). The product must be stored at about 40°C in insulated tank or in a humidity-free place in enclosed packaging material.
- PACKAGING
For bulk products, stainless steel container, for packaging material, can, plastic bucket, IBC, plastic & metal barrel.
- Appearance
- No visible impurity
- Shelf LIfe
- 12 Months
- Solubility
- Water Soluble
- Soluble In
- Water
- Usage Area
- Food Industry
- Ingredient
- High Fructose Corn Syrup
- Technology
- Food Ingredients
- Packaging Type
- Cans
- Totes (IBC)
- Quality Standards
- BRCGS
- Food Ingredients Features
- Neutral Taste
- Odorless
- Food Ingredients Functions
- Nutritive Sweetener
- Certifications and Compliance
- BRC Certified
- FSSC 22000
- Halal
- ISO 14001
- ISO 45001
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Biscuits
- Juices
- Sauces
Technical data
Table 1 of 4
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix (at 20°C) | 70.7 - 71.7 | % | Calibrated refractometer |
| Dry Substance | 72.1 - 73.1 | — | Brix - Dry Substance Table |
| HMF | max. 80 | mg/kg | Spectrophotometric Method |
| pH | 3.30 - 6 | — | Calibrated pH meter |
| SO₂ | max. 10 | ppm | Titration with iodine solution |
| Sulfated Ash | max. 0.1 | % | Ash Oven 550°C+H₂SO₄,min.3st |
Table 2 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| E.Coli | None | /g | External lab |
| Mold | max. 100 | cuf/g | Filtration method |
| Salmonella | None | 25g | External lab |
| T. mesophilic Aerobic Bacteria | max. 1000 | coloni/g | Filtration method |
| Yeast | max. 100 | coloni/g | Filtration Method |
Table 3 of 4
1 row| Characteristic | Value | Method |
|---|---|---|
| Color (at 420nm) | max. 20 | Spectrophotometric Method |
Table 4 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Fructose | 41.0 - 44.0 | % | HPLC, on d.s. |
| Glucose + Fructose | min. 93.0 | % | HPLC, on d.s. |
| Other Saccharides | max. 7.0 | % | H.P.L.C. on ds |
