Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Glucose Syrup
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Application of the Syrup
The glucose syrup reduces the velocity of sugar syrups crystallization and when dosing it in huge quantities the crystallization doesn't appear at all. This syrup property is used for caramel, toffee and other nonocrystalline masses production. The syrup an change the hygroscopicity of confectionary semi-prepared goods and products (spice cakes etc), which prevents them from fast drying. The glucose syrup helps to increase the volume of yeasty products, to increase the void structure and elasticity of crumb, slows down the process of hardening of final products, gives the color and appears to be a good anti- crystallizer.
- Advantages of the Syrup
- Intensification of taste
- Increase of Shelf-life
- Exclusive purity of the syrup
- Void structure
- Giving the product a golden crust
- Easy fermentation
- Easy of use/processability
- Glossing/glitter/candying
- Hydration/moisture control
- Cost reduction
- Features of the Syrup
- The production of IG-42 is not limited by the period of harvest and can continue for the whole year.
- It increases the fermentative action of yeast.
- It decreases the time of rest. Reduces the viscosity of dough. The volume of products is slightly enlarged.
- It improves the elasticity, form stability, void factor of the products.
- The application of the 16-42 doesn't require any changes of technology or manufacturing process.
- The application of the glucose syrup doesn't influence on the processes of coloration, aromatization, acidation, kneading of a caramel, formation and cooling of the final product.
- Low viscosity of IG-42 lets improve the formation of jelly candies, produced on the traditional receipt.
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Physical Form
- Taste
- Sweet without extraneous taste
- Sweetness (saccharose-100)
- 30
- Odor
- Characteristic without extraneous odor
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Acidity (0.1 mol/dm NaOH (0.1n)/100g DS) | max. 10 | cc | - |
| Calories | 320 | 100g | - |
| Dextrose Equivalent (DE) | 38-42 | - | - |
| Glass transition temperature | max. 145 | °C | - |
| Mold | max. 100 | 1g | - |
| pH Value | 4-6 | - | - |
| Sulfated Ash | max. 0.1 | % | - |
| Sulfur Dioxide | max. 20.0 | ppm | - |
| Total Solids | 78-79 | % | - |
| Viscosity (45°C) | 4900-5100 | cP | - |
| Refractive Index (20°C) | 1.4866-1.4893 | - | - |
| Density (20°C) | 1.4105-1.4173 | kg/dm² | - |
| Value | Units | Test Method / Conditions | |
| cfu per g | max. 1x10^3 | - | - |
| Glucose (Dry Basis) | Dec-18 | % | - |
| Maltose (Dry Basis) | Dec-20 | % | - |
| Maltotriose (Dry Basis) | 13-20 | % | - |
| Higher Saccharides (Dry Basis) | 42-63 | % | - |
| Yeast | max. 100 | 1g | - |
Packaging & Availability
- Packaging Type
Storage & Handling
- Storage & Handling of Syrup
To the customer the syrup can be delivered by truck tanks, tuns, pasteboard cans, fiber cans with the capacity: 50, 200 dm tanks of0,6 and 1 m capacity, designed for application in food industry. Truck tanks are sealed, tuns, cans are corked up. When transporting by trucks (syrup tankers), the syrup is filled in thermo tank with the capacity of 25 tons at the temperature 50...55°C, and temperature losses into environment are: in summer - not more than 1 °C, in winter - not more than 2...3 °C. Depending on the weather, the temperature of IG-42 when dispatching can vary.
For the long term storage of the syrup it's necessary to provide isolated tanks of stainless steel with external electrical heating (for the heatingit can be used water jackets too) at the temperature 50...55 °C. The heating is designed to avoid the temperature loss into production facilities or environment in case the storage is performed in outdoor conditions.