High Fructose Syrup

High Fructose Syrup is widely used in beverage and food as sucrose substitute. High Fructose Syrup is derived from high quality Corn Starch through hydrolysis by enzyme preparation, reaction by isomerase and refining. It has the same sweet as sucrose, but better taste than sucrose. Fructose is widely used in beverages,carbonated drinks,fruit drinks,breads,cakes,tinned fruits,jams,succades,dairy foods etc.It has the properties of Colorless, odorless, good fluidity, easy to use in beverages and foods as a substitute for sucrose. The basic syrups can improve textures and enhance colors without masking natural flavors, as in canned fruits. SPECIFICATION ITEM STANDARD Fructose Assay, % 99.5 Min Loss on Drying, % 0.5 Max Residue On Ignition, % 0.05 Max Hydroxymethyfurfural,% 0.1 Max Chloride,% 0.018 Max Sulphate,% 0.025 Max Color of Solution Pass Test Acidity, ml 0.50ml(0.02N NaOH) Max Arsenic, ppm 1 Max Heavy Metal, ppm 5 Max Calcium&Magnesium, (as Ca), % 0.005 Max Aerobic Bacteria, cfu/g 103 Max Mould & Microzyme, cfu/g 102 Max Dextrose Assay, % 0.5 Max