- Food Additives[6]
- Sugar[5]
- Animal Feed[6]
- Starch[6]
- Contact Person : Mr. Lee Kenny
- Company Name : Shandong Zhonggu Starch Sugar Co., Ltd.
- Tel : 86-532-86123850
- Fax : 86-532-86123890
- Address : Shandong,Leling,Economic & Technology Development Zone
- Country/Region : China
- Zip : 253600
low price High Fructose Corn Syrup F42
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| High Fructose Corn Syrup F42 | ||||||
| Brief introduction High Fructose Syrup is processed from hydrolyze corn stach and contains fructose a simple sugar carbohydrate,just like sucrose,it is about 75% sweeter than sucrose,less expensive than sugar,and mixed well in many foods,the content of fructose is more than 42% of total carbohydrate | ||||||
| Characteristics | ||||||
| Character:colourless or yellowwish light transparent viscous liquid | ||||||
| Standard:Food quality | ||||||
| Certificate: ISO9000,Halal and Kosher | ||||||
| Items | Specification | |||||
| Appearance | Viscous and transparent liquid ,no impurity by naked eyes | |||||
| Odor | Have a special sweet smell of this goods | |||||
| Taste | Sweet medium and pure ,no peculiar smell | |||||
| Colourless to light yellow | ||||||
| Physico-chemical Index | ||||||
| Items | Unit | Index | ||||
| Dry Solids | % ≥ | 71% | ||||
| DE value | % ≥ | 95 | ||||
| PH value | 3.5-5.0 | |||||
| Fructose | % = | 42 | ||||
| Dextrose | % | 50-55 | ||||
| Maltose | % | 2-4 | ||||
| Higher Saccharides | % | 1-4 | ||||
| Transparency | % ≥ | 99 | ||||
| Sulphated Ash | % ≤ | 0.05 | ||||
| Remarks:Concentration and DE value can be adjusted according to client's request | ||||||
| Sanitary Index | ||||||
| Items | Unit | Index | ||||
| Pb | mg/kg ≤ | 0.5 | ||||
| As | mg/kg ≤ | 0.5 | ||||
| SO2 | mg/kg ≤ | 20 | ||||
| Bacterial Population | /g ≤ | 1450 | ||||
| Coliform Bacilli | /100g ≤ | 30 | ||||
| Pathogenic Bacterium | not detective | |||||
| Package: 280kg plastic drums/280kg steel drums | ||||||
| Storage:Storage cool and dry condition Non expose under the sunshine | ||||||
| shelf life:one year stored in room tempurature. | ||||||
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