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Omnia Nisasta Glucose 42
Glucose 42 is a natural corn syrup which is produced by hydrolysis of starch milk.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Confectionery
- Dairy
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Taste & Flavor
- Sweeteners & Syrups
Other characteristics
- End Uses
Biscuits, Cakes, Candies, Ice Cream, Jellies, Marshmallow, Toffee, Yogurt
- Functions
- Nutritive Sweetener
- Ingredient Name
- Glucose Syrup
- Labeling Claims
- Allergen-free, Halal, Kosher, Natural, Non-GMO
- Allergen-free
- Halal
- Kosher
- Natural
- Non-GMO
- 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 50°C in insulated tank or in a humidity-free place in enclosed packaging material.
- PACKAGING
For bulk products : stainless steel containe, can, plastic bucket, IBC, plastic & metal barrel
- Appearance
- No visible impurity
- Shelf LIfe
- 2 Years
- Solubility
- Water Soluble
- Soluble In
- Water
- Usage Area
- Food industry
- Ingredient
- Glucose Syrup
- Technology
- Food Ingredients
- Packaging Type
- Cans
- Totes (IBC)
- Quality Standards
- BRCGS
- 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
- Cakes
- Candies
- Ice Cream
- Jellies
- Marshmallow
- Toffee
- Yogurt
Technical data
Table 1 of 4
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix (at 20°C) | 82 - 84 | % | Calibrated refractometer |
| Dextrose Equivalent | 40.0 - 44 | — | Lane - Eynon |
| Dry Substance | 79.7 - 81.7 | — | Brix - Dry Substance Table |
| Insoluble Ash in HCl | max. 1 | % | With %10 HCl solution,on ds |
| pH | 4.00 - 6 | — | Calibrated pH Meter, %40 DS |
| SO₂ | max. 10 | ppm | Titration with iodine solution |
| Sulfated Ash | max. 0.1 | % | Ash Oven 550°C+H₂SO₄,min.3st |
Table 2 of 4
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| E.Coli | None | /g | External lab |
| Mold | max. 100 | cuf/g | Filtration method |
| Osmofilic yeast | max. 100 | cfu/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
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Dextrose | 14.0 - 21 | — | H.P.L.C.(on ds) |
| Maltose | 12.0 - 18 | % | H.P.L.C.(on ds) |
