PRODUCT CODE: JLG-60
Advantages
- Maintains product moisture balance.
- Supports smooth texture formation.
- Controls crystallization and viscosity.
- Contributes to product thickness, structure, and texture.
- Improves taste and appearance, providing balanced sweetness.
- Provides glassy and shiny appearance, increasing transparency.
Applications
- Hard and soft candies
- Caramel, Jelly, Fondant
- Chocolate, Candied fruits, Jam
- Marmalade, Fruit gels
- Bread, Biscuit, Canned foods
- Ketchup
| PARAMETERS | MINIMUM | MAXIMUM |
| Brix (%) | 82 | 84 |
| DE (%) | 58 | 62 |
| Dextrose (%) | 30 | 36 |
| Maltose (%) | 30 | 36 |
Packaging: PE HDPE Barrel, IBC, Flexitank
Storage: According to international food standards (Codex Alimentarius), glucose syrup should be stored in airtight stainless steel or food-grade plastic containers at a cool, dry temperature between 15°C and 25°C, away from moisture and direct sunlight. High temperatures and sudden temperature changes should be avoided to prevent crystallization.
Produced according to the Turkish food codex.
None of our products contains alcohol, pork fat or any of it’s derivatives
