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High Fructose Corn Syrup F55

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  Post Date: Apr 25,2012
  Expiry Date: May 25,2012
  Detailed Description: Cas No. :8029-43-4
High Fructose Corn Syrup F55
Product name: High Fructose Corn Syrup(HFCS) F42/F55/F90
Synonyms:High Fructose Syrup;Fructose Syrup
HS Code: 17026000
CAS No.: 8029-43-4
Molecular formula: C6H12O6
Packing: 280KG/Plastic drum , flexitank
Description: High Fructose Corn Syrup is colorless, odorless, liquid under ambient temperature, and easy to use; in the beverage production and food processing may be partially or even fully replace Sucrose.
Company advantage : Now we are supplying 6 factories of the Coca Cola Company in China as 6000 Metric tons of F55 product per month. Meanwhile, we have passed the examination and verification of Pepsi Cola Company and will serve Pepsi Cola Company in the end of this year.
Specifications:
Appearance Colourless without the impurity that can be seen by eye
Dry matter, % 77 Min
Ph 3.5-5.5
AS 1.0 Max.
Fructose, % 42Min or 55 Min or 90Min
Transparency, % Min 96%
Sulphated Ash mg/kg Max 0.05 %
Bacterium Total, cfu/g Max 1500 cfu/g
E.Coli. MPN/100g 30 Max.

Allergenics: The product contains none of the ingredients of the list of allergenics of the EC.
The transportation shall be in accordance with the requirement of general chemicals.
Storage: Store in a cool, dry, ventilated environment.
Usage: High Fructose Corn Syrup can be widely used for fruit juice drink, candy, cakes, bread, fruit, dairy products, health products and many other industries.
In beverages1.1.The ordinary beverages ( no alcohol) is also called soft drinks including carbonated beverages, fruit drinks, teas, drinks, milk drinks etc. Fructose can add more taste and flavors to these kinds of foods with good transparency, purity, and stability. It is a qualified substitute for sucrose.1.2. Alcoholic drinks such as wine ciders, yellow wines carbonated liquors and Champagne that can be produced with fructose. The process of producing carbonated liquors and champagne can avoid deposition and turbidness and have good transparency.2. In cold foodsAs the sweet intensity of Fructose increased at low temperature, It is suitable for cold foods. Ice-lolly and ice-cream produced with Fructose have sweet-scented flavor. However, the ice-cream shall be produced with the mix of Fructose and sucrose. It can also used in other cold drinks which have good flavor at low temperature.3. In breadsIt has so many advantages such as good fermentibility, moisture maintenance, and tenacity that it makes breads soft sense and good texture.The bread is a kind of food from fermentation. When the Fructose substitutes sucrose, Mailard reaction brings more favorable color and flavors to breads , shorten fermentation time and have bulk gas. So , it is soft and have good intension and structure With higher reduction activity than glucose it is more likely to have Maillard reaction and produce favorable color and tasteIt helps to prevent going stale during bread storage and keeps longer shelf life .4.In cakeswith good moisture maintenance of Fructose Syrup, Upon test, breads made with Fructose can be stored for 30 days maintaining soft and fresh. It is better than that with sucrose. However, breads made with sucrose will become dry several days later, longer days later; the surface of the bread will crash.

5.In confectionsthere are not many advantages to produce hard sweets with fructose because of its hygroscopicity and active reduction. But it may well be used in some soft sweets if carefully prepared.6. In canned fruitsWith high osmosis, it makes for soaking in fruits and getting a concentration balance through the fruits, which help to keep the stability and freshness of the products without the damage caused by pH.7.In succades,fruit jamsWith high osmosis it penetrates the fruits quickly, which saves the processing time. Mixture of sucrose and fructose will bring bright color on fruits. Also, it can provide a good storage condition for succades,fruit jams etc.8.In pharmaceutics products and health products8.1 It provides some nutrition and taste for officinal syrup such as : Cough Syrup, Loquat Syrup.8.2 With its high solubility, it can be used in officinal wines and have good flavor.9.In health foodsIt adds more nutrition and function to health foods for valetudinarian, infants and also prevents the cariosity of children.



  Company: Singsino Group LTD         
  Contact: Anne Jia
  Tel: +86-532-85808802
  Fax: +86-532-85808803
  Email: Send Message
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