Glucose Syrup (Corn Syrup) 25 kg
2.108,57 TL
Category
Brand
Smart Code
064.200.03
Price
2.087,69 TL + VAT
Transfer
2.066,40 TL
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* With installments starting from 829,37 TL !!
Name of Food Additive:
Glucose Syrup Corn Syrup
Component List:
G40 Glucose Syrup
The net amount:
25kg
Physical Structure:
Liquid
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Sweeteners
Name of the Source from which the Food Additive is Obtained:
sweetcorn
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title of the Food Operator:
Cargill Agriculture and Food Industry Trade. Ac.
Manufacturer Business Registration Number:
TR-16-K-002103
Origin:
Turkey
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
All glucose syrups are hydrolysis products from starch. These products are clear, colorless and viscous nutritious syrups that are a mixture of glucose sugar and other high molecular weight dextrins and saccharides.
Glucose syrup is normally less sweet than sugar, but has some technological advantages in the food industry. They are unique products that affect many characteristics of foods and enable the producer to reach the sensory quality and shelf life desired or targeted.
Glucose syrups are examined in 6 categories:
G37 Glucose Syrup (DE37)
G40 Glucose Syrup (DE40)
G58 Glucose Syrup (DE60)
G95 Glucose Syrup (DE min 97)
M50 High Maltose Syrup
M38 Maltose Syrup
DE and Carbohydrate Composition
The carbohydrate composition of the glucose syrup is expressed by the term "Degree of Polymerization" (DP). The degree of polymerization is the number of glucose units of the syrup (DP 1 = dextrose, DP 2 = maltose, DP 3 = maltotriose).
The carbohydrate or sugar composition of glucose syrups depends on the method of manufacture and the dextrose equivalent (DE) of the syrup. For example, while the maltose content of 42 DE glucose syrup produced by acidenzyme hydrolysis is high, glucose syrup produced by acid hydrolysis with the same DE may have a higher dextrose (glucose) content.
However, glucose syrup with the same DE value (DE 42) produced by enzyme hydrolysis may have a higher maltose content.
Thus, two syrups of the same DE value may have different carbohydrate composition. For this reason, the DE value alone is certainly not sufficient when determining the suitability of glucose syrups for the desired purpose; There should also be information about the carbohydrate composition of the syrup.
The degree of conversion of starch is measured by the term "Dextrose Equivalent (DE)". This term is the sum of reducing sugars expressed in grams of anhydrous Dglucose per 100 g dry matter of glucose syrup. The degree of hydrolysis of starch determines the composition of the final product. Dextrose is formed as a result of complete hydrolysis of starch.
Glucose syrup contains low or high molecular weight glucose polymers, depending on the DE value. What gives glucose syrup its properties is the percentage of each saccharide it contains, or in other words, the carbohydrate composition, and it is a guide in distinguishing the syrups from each other. However, industrially, products can be classified according to the DE grade and can be produced in the range of 2095 DE values. However, DE value alone is not sufficient to determine the properties of glucose syrups.
The carbohydrate composition is different and syrups with the same DE value can also be produced.
Production Method
In the production process of glucose syrups, starch is liquefied with the help of enzymes and broken down into saccharides by applying heat treatment. Starch liquor containing saccharides is purified by processes such as filtration, carbon treatment and ion-exchange columns and concentrated to the targeted dry matter content.
Usage areas
Glucose syrups are included in many food formulations. Their use together with sucrose in the food industry provides quality-enhancing advantages with the synergistic effect they create. Glucose syrups are one of the important raw materials used in confectionery. The reasons for this are; crystallization control, viscosity, moisture balance, color formation and sweetness.
Glucose syrups are used in most applications in confectionery, biscuits and baked goods, processed convenience foods, jams, halvah, ice cream, beverages and desserts.
It shows different functional properties in different applications.
They control various functional properties such as sweetness ratio, freezing/boiling point, osmotic pressure, viscosity, crystallization, hydration and moisture level, colligative properties.
The type and amount of glucose syrup used determine the ingestion or chewing properties of sugar. Low molecular weight saccharides such as glucose syrup give the product brittleness, while other high saccharides present in the syrup provide the product with chewiness. The choice of glucose syrup also affects the shelf life of the confectionery.
In products such as toffee and caramel, high DE glucose syrups increase fluidity, while low DE glucose syrups yield tougher and more chewy products.
The reasons for adding glucose syrups to products such as jam and marmalade are to add viscosity, high osmotic pressure, prevention of crystal formation, improvement of taste and appearance, and balanced sweetness.
Glucose syrups are widely used in bakery products. In fermented products, syrups can be fermented by yeast, also controlling the texture of the product. Glucose syrups are a source of carbohydrates for these yeast-containing products. Reducing sugars left over from fermentation cause the color of the crust to brown, while higher sugars control the texture and give softness to the product.
Glucose syrup increases the effectiveness of albumin or gelatin in egg whites in baked goods such as cakes. With the use of glucose syrups with high DE, the drying of the cakes is prevented, while humidity is also ensured, thus extending the shelf life. It prevents moisture loss of the fruit by controlling the osmotic pressure of the product in pie filling materials.
Glucose syrups are often used for coating desserts and in some biscuit varieties due to increased chewiness. These products are preferred when it is desired to darken color, moisture retention, fermentability, sweetness and richer flavor with high DE syrup. In biscuits, glucose syrups lead to rapid color formation and preserve the crispness by combining with the antioxidant effect, which increases the shelf life.
The use of glucose syrups in frozen desserts is very common. Glucose syrups increase total solids without crystallization and excessive sweetness. This allows natural flavors to be detected in the product, balancing the flavor and controlling the overall sweetness level.
High fructose-containing syrups are used as sugar substitutes in the beverage industry.
sipariş
5 gün önce sipariş vermiştim halen elime ulaşmadı akibeti hakkında bilgilendiriniz teşekkürler
mustafa vural | 18/11/2008
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