What is organic glucose syrup?
Organic glucose syrup is a natural sweetener derived from organic corn starch. It is widely used in the food industry due to its mild flavor, smooth consistency, and versatility. This product is available in two different specifications based on the Dextrose Equivalent (DE) value: DE 20-40 and DE 40-60. The DE value indicates the degree of hydrolysis of the starch and the sweetness level of the syrup. The higher the DE value, the sweeter and thinner the syrup.
We offer three specifications of organic glucose syrup: DE20-40, DE40-60. The DE value indicates the degree of hydrolysis of the starch and the sweetness level of the syrup. The higher the DE value, the sweeter and thinner the syrup.
All our organic glucose syrups are certified by EU & USDA organic, gluten-free, non-GMO, halal, and kosher standards. They are produced with high-quality organic corn and processed in a hygienic environment. We ensure the traceability and safety of our products.
Specification
| Property | DE 20-40 Specification | DE 40-60 Specification |
|---|---|---|
| Dry Substance (%) | 79.0 – 81.5 | 79.0 – 81.5 |
| Dextrose Equivalent (DE) | 20 – 40 | 40 – 60 |
| pH (50% w/w solution) | 4.0 – 6.0 | 4.0 – 6.0 |
| Ash (% d.b.) | ≤ 0.5 | ≤ 0.5 |
| Color | Clear to yellowish | Clear to yellowish |
| Viscosity | High | Medium |
| Carbohydrate Profile (% d.b.) | DE 20-40 Specification | DE 40-60 Specification |
| Dextrose | 16 | 20 |
| Maltose | 12 | 15 |
| Maltotriose | 16 | 20 |
| Higher Saccharides (DP4+) | 56 | 45 |
| Heavy Metal | Maximum Limit (mg/kg) | |
| Lead (Pb) | ≤ 0.1 | |
| Cadmium (Cd) | ≤ 0.05 | |
| Mercury (Hg) | ≤ 0.01 | |
| Arsenic (As) | ≤ 0.1 | |
| Microbiological Parameter | Maximum Limit | |
| Standard Plate Count (cfu/g) | ≤ 1000 | |
| Yeast (cfu/g) | ≤ 100 | |
| Mold (cfu/g) | ≤ 100 | |
| Coliforms (cfu/g) | ≤ 10 | |
| E. coli (cfu/g) | Not Detected | |
| Salmonella (per 25g) | Not Detected | |
Applications
Organic glucose syrup is versatile and can be used in various food applications:
- Bakery: Enhances texture and moisture retention in baked goods.
- Confectionery: Provides sweetness and prevents crystallization in candies and chocolates.
- Ice Cream: Improves texture and prevents ice crystal formation.
- Sauces and Beverages: Acts as a sweetener and thickening agent.
Packing
