Origin	China
Brand Name	HANXINGCHENG

Brief introduction:

Glucose syrup,allso called as corn syrup or maltose syrup, mainly contents maltose and is a kind of syrup made from corn starch by double enzyme technique. It is moderate soft sweet with fragrance of malt, stable in high temperature and acid condition and has advantages of anti-recrystallization, lower freezing points etc., which improves the product quality and lowers the costs. It is used in many industries such as candy, drinks, beer brewage,confectionary,frozen food,beverage,beer,yellow wine,ratafee,jelly,baking food, candied fruit,flavoring,enzyme preparation,medicine,meat products etc..Furthermore, it has low calorie and will benefit the cardiovascular, diabetes and obese patients.

Characteristics:

1. Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a  kind of trophism sweet taste raw material.

2. The sweetness of maltose syrup is about 40% of the sucrose's, 60% of glucose's

3.Well anti-sand in the candy, fruit jelly, jam and other food products, and crystallization and anti-sand are seldom occurred

4. Stable at high temperature and acid condition, especially suitable for the candy

5. Well in keeping wet, fragrant, permanence of color. The maltose and the water form composition, so enhance water and wet holding capacity at the same time reduce water activity

6. Stable in the chemistry performance, low in freezing point and high in expansibility

7. Unique viscosity in food and drinks, which can be served as modifying agent

8. The maltose is not decomposed easily by the oral cavity bacterial, and produces the acid, so it can prevent decayed tooth

Application :

1.In confection industries

Names	index	Notes
Soft candy	DE : 40~45	Controling pH is to keep good elasticity.
	Dry solids : 75.0%~ 85%
	pH : 5.0~ 6.0
	Boiling temperature : 115 ~125
Crisp candy	DE : 53% ~56%	Low DE with high boiling temperature may cause and brightness poor tensity.
	Boiling temperature : 150 ~170
	pH : 4.6 ~6.0
	Dry solids : 75.0% ~85%
Milk candy	DE : 40~45	Low DE and low boiling temperature make good appearance and tenacity.
	Boiling temperature : 138 ~148
	pH : 4.6 ~6.0
	Dry solids : 75.0% ~85%
Hard candy	DE :53~56	No problems in boiling process with direct fire or interlayer boiler.
	Boiling temperature : 150 ~160
	pH : 4.6~ 6.0
	Dry Solids:75.0%~85%
Moulding candy	DE : 53~56	It is not easy to demould with low DE. But too high DE and boiling temperature may cause poor shape.
	Boiling temperature : 150 ~160
	PH Value:4.6~6.0
	Dry solids : 75.0%~ 85%
Lump maltose	DE : 38~ 45	Proper DE and boiling temperature is beneficial to increase output and save time. Too low tempeature may lead to poor tenacity.
	Boiling temperature : 140 ~150
	PH Value: 4.6 6.0

2. In beverages,beers and dairy products

It has a lower moderate sweet, comfort feeling, anticrystallinty, lower freezing points and good chemical stability. So ,it is widely used in beverages,beers, cold drinks and dairy products .

3. In Bakery Food Industry

It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture .Besides, for its high fermentability,it is very popular in the  In Bakery Food Industry
4.In other food industry

It also can be used in jam,jelly,fillings of the mooncakes,dehydrated vegetable,ham sausage,soy sauce and instant noodles.

Glucose syrup Main Specification

Items	Specification
Appearance	colorless,thick transparent and viscous liquid
Smell	with a special smell of maltose,no odor
Taste	moderate and pure sweet,no odor
Dry solid(%)	70-85
Maltose content(%)	≥50
PH Value	4.6-6.0
DE Value(%)	40-60
Transparency(%)	≥96
Boiling temperature()	≥145
Sulphate ash(%)	≤0.5
Chroma(HaZen)	≤15
Conductance(us/cm)	≤30
As(mg/kg)	≤0.5
Pb(mg/kg)	≤0.5
Total bacteria(cfu/g)	≤1500
Coliform bacteria(cfu/ml)	≤30MPN/(100g or 100ml)
Pathogenic(Salmonella)	None