corn syrups

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Mention corn syrups and consumers think of sweetness and energy they offer –outstanding characteristics-,but their value as food ingredients also flows from their adaptability tomany circumstances and their other,-knowen, advantage. 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,the basic syrups can improve textures and enhance colors without masking natural fiavors, as in canned fruits and vegetables. Renfiners produce a variety of basic syrups to meet these needs ,provide energy,and offer the right sweetness—enough but not too much –in thousands of foods Americans rely on SPECIFICATION INDEX OF GLUCOSE SYRUP DRY SOLID SUBSTANCE(%) 50 ASH ≤0.5% DE 56-60 PH 4.6-7.0 PENETRATE RAY RATE 95 BACTERIA(entries/g) ≤3000 COLIFORM BACTERIA（ent/100g）≤30 CONDUCTANCE (us/cm) ≤40 As（mg/kg） ≤0.5 Pb (mg/kg) ≤1.0 CAUSE GERMS NOT DETECTED APPEARANCE thick glue form and translucent liquid no impurity can be seen by naked eye COLOR A FLAVOR yolk color to pale brown ND LUSTER easy, moist and pure, no peculiar smell

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allied king (asia) industry co.,ltd

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