Glikoz Şurubu Mısır Şurubu G58 1400 kg
106.026,19 TL
Category
Brand
Stock Code
111.306.49
Price
104.976,42 TL + VAT
Money Transfer
103.905,66 TL
(%2,00 bank transfer discount)
* Installments starting from 106.026,19 TL!
Name of Food Additive:
Glucose Syrup Corn Syrup G58
Component List:
Component List:
Glucose syrup
The net amount:
The net amount:
1400kg
Physical Structure:
Physical Structure:
Liquid
Lot Number:
Lot Number:
For retrospective traceability, lot numbers of all raw materials and packaging materials are recorded.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
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:
Name of the Source from which the Food Additive is Obtained:
Sweetcorn
Foods to which food additives can be added:
Foods to which food additives 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 Food Additives Regulation and vertical communiqués.
When the necessary information cannot be accessed in regulations and communiqués, the legal regulatory bodies of the relevant country can be consulted.
Special Storage/Use Conditions:
When the necessary information cannot be accessed in regulations and communiqués, the legal regulatory bodies of the relevant country can be consulted.
Special Storage/Use Conditions:
Store tightly closed in a dry and cool place.
Commercial Name and Address of the Food Business Operator:
Commercial Name and Address of the Food Business Operator:
Smart Kimya Tic. and Dan. Ltd. Ltd.
Ege Industrial Site Balatçık Mah. 8901/3 St. Produced in No:3/3AO Çiğli/İzmir facilities.
Producer Business Registration Number:
Producer Business Registration Number:
TR-35-K-047442
Origin:
Origin:
Türkiye
Instructions for Use:
Instructions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, in vertical communiqués regarding the finished product produced or planned to be produced; It should be used by taking into account the foods to which it can be added, conditions of use, maximum amounts and restrictions.
If use is planned in countries other than Türkiye, the legal regulations of the relevant country should be taken into consideration.
Product performance may vary 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, experiments should be made with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use/Purpose of Sale:
If use is planned in countries other than Türkiye, the legal regulations of the relevant country should be taken into consideration.
Product performance may vary 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, experiments should be made with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use/Purpose of Sale:
For use in food.
Technical information:
Technical information:
All glucose syrups are hydrolysis products obtained from starch. These products are clear, colorless and viscous nutritional 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 it has some technological advantages in the food industry. They are unique products that affect many characteristics of foods and enable the producer to achieve the desired or targeted sensory quality and shelf life.
Tito Glucose Syrup Dextrose Equivalent (DE): 58.0 - 62.0
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 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 production method and the dextrose equivalent (DE) of the syrup. For example, while the maltose content of glucose syrup with a DE of 42 produced by acid hydrolysis is high, the dextrose (glucose) content of glucose syrup produced by acid hydrolysis with the same DE may be higher.
However, the maltose content of glucose syrup with the same DE value (DE 42) produced by the enzyme hydrolysis method may be higher.
Therefore, two syrups with the same DE value may have different carbohydrate composition. For this reason, the DE value alone is undoubtedly 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 as the number of grams of anhydride Dglucose in every 100 g of 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 the 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, its carbohydrate composition, and is a guide in distinguishing syrups from each other. However, industrially, products can be classified according to their DE degree and can be produced within 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, but syrups with the same DE value can be produced.
Production Method
In the production process of glucose syrups, starch is liquefied by heat treatment and broken down into saccharides with the help of enzymes. Starch liquid containing saccharides is purified and concentrated to the target dry matter content by processes such as filtration, carbon treatment and ion exchange columns.
Usage areas
Glucose syrup is normally less sweet than sugar, but it has some technological advantages in the food industry. They are unique products that affect many characteristics of foods and enable the producer to achieve the desired or targeted sensory quality and shelf life.
Tito Glucose Syrup Dextrose Equivalent (DE): 58.0 - 62.0
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 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 production method and the dextrose equivalent (DE) of the syrup. For example, while the maltose content of glucose syrup with a DE of 42 produced by acid hydrolysis is high, the dextrose (glucose) content of glucose syrup produced by acid hydrolysis with the same DE may be higher.
However, the maltose content of glucose syrup with the same DE value (DE 42) produced by the enzyme hydrolysis method may be higher.
Therefore, two syrups with the same DE value may have different carbohydrate composition. For this reason, the DE value alone is undoubtedly 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 as the number of grams of anhydride Dglucose in every 100 g of 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 the 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, its carbohydrate composition, and is a guide in distinguishing syrups from each other. However, industrially, products can be classified according to their DE degree and can be produced within 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, but syrups with the same DE value can be produced.
Production Method
In the production process of glucose syrups, starch is liquefied by heat treatment and broken down into saccharides with the help of enzymes. Starch liquid containing saccharides is purified and concentrated to the target dry matter content by processes such as filtration, carbon treatment and ion exchange columns.
Usage areas
Glucose syrups are included in many food formulations. Their use with sucrose in the food industry provides quality-improving 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 of confectionery, biscuits and bakery products, processed ready-made foods, jam, halva, ice cream, beverages and desserts.
It shows different functional properties in different applications.
They control various functional properties such as sweetness rate, freezing/boiling point, osmotic pressure, viscosity, crystallization, hydration and moisture level, colligative properties.
The type of glucose syrup and the amount used determine the eating or chewing properties of the sugar. While low molecular weight saccharides such as glucose syrup give the product brittleness, other high saccharides present in the syrup provide chewiness to the product. The choice of glucose syrup also affects the shelf life of the confectionery.
While high DE glucose syrups increase the fluidity in products such as toffee and caramel, low DE glucose syrups give hard and more difficult to chew 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 properties.
Glucose syrups are widely used in bakery products. In fermented products, syrups can be fermented by yeast, which also controls the texture of the product. Glucose syrups are a carbohydrate source for these products containing yeast. Reducing sugars left over from fermentation provide browning of the crust, while higher sugars control the texture and give the product softness.
In aerated bakery products such as cakes, glucose syrup increases the effectiveness of albumin or gelatin in egg whites. By using high DE glucose syrups, the cakes are prevented from drying out, moisture is also provided and therefore the shelf life is extended. It prevents moisture loss of the fruit by controlling the osmotic pressure of the product in pie filling materials.
Glucose syrups are generally used in coating desserts and some types of biscuits due to increased chewability. These products are preferred when color darkening, moisture retention, fermentability, sweetness and richer flavor are desired with high DE syrup. In biscuits, glucose syrups rapidly cause color formation and preserve crispness by combining with the antioxidant effect that increases 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 flavorings to be detected in the product, balancing the flavor and controlling the overall sweetness level.
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