liquid glucose has good characterics of moderate sweet good taste,stable high temperature and acid condition, so it is reasonable to keep good qulity and shelf life.
It is better to use in candy production with tenacity and transparency instead of granulated suga.
Recrystallization is seldom occurred, which improve quality and reduces cost.
It is widely used as a thickener agent and plasticisation in cold drinks industry, cakes, bread, baking foods.
High maltose liquid glucose can keep the effect of starch and extend the shelf life.
High maltose liquod glucoe has advantages of anti-crystallinty, lower freezing points. So it can improve the tasted feeling and quality and reduce production cost.
| ITEM | UNIT | STANDARD DATA | TEST RESULT |
| 1 | Appearance | --- | Thick transparent liquid, no visible impurities | Conforms to standard |
| 2 | Colour | --- | Colourless or slightly yellow | Conforms to standard |
| 3 | Dry Solid | % | 70-86 | Conforms to standard |
| 4 | Boiling temperature | 0C | More than 135 | Conforms to standard |
| 5 | DE Value | % | 38-65 | Pass Test |
| 6 | Transparency | % | More than 96 | Pass Test |
| 7 | PH Value | --- | 4.0-6.0 | Pass Test |
| 8 | Sulphate Ash | mg / kg | Less than 0.5 | < 0.5 |
| 9 | Sulphur Dioxide | ppm | Less than 100 | < 10 |
| 10 | Arsenic | ppm | Less than 1 | < 0.5 |
| 11 | Lead | ppm | Less than 1 | < 0.5 |
| 12 | Chroma (HaZen) | --- | Less than 15 | Pass Test |
| 13 | Conductance | us / cm | Less than 30 | Pass Test |
| 14 | Total Bacteria | cfu / g | Less than 1000 | Conforms to standard |
| 15 | E.coli | MPN / 100g | Less than30 | Conforms to standard |
| 16 | Salmonella | --- | No Exist | Conforms to standard |
