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Our products are in high demand in the food, confectionery, light, textile, paper and printing, tobacco, ... brewing ... and juice industries, .as well as the building materials industry

Low-conversion glucose syrup

Low-conversion glucose syrup is a low-sweetness, .. economical source of solids and does not increase the..sweetness of the product. It is an excellent anti-crystallization agent due to the considerable amount of higher sugars in its composition. Low-sugar treacle prevents drying out and improves the texture of the finished product.

Key features:

Dextrose equivalent (reducing agents)

40

Dry matter content, %, max.

83

Mass fraction SO2 , mg/kg, max.

<10

Staining, ICUMSA units, max.

20

Terms of delivery:

25 kg

300 kg

kg

kg

Native corn starch

Natural sweeteners (Treacle/syrup)

Glucose-fructose syrups

Animal food

Low-conversion glucose syrup

Application:

Baking

Properties and benefits

Dairy products

Pastry

Soft drinks

Ready mixes

Canned food

Strengthening chewing properties

Ensures stability

Crystallization control

Sweetness control

Binding agent

Improving
the structure

Glossy or shiny surface

Sweetness control

Gives elasticity/ hardness

Affects the taste

Crystallization control

Sweetness control

Dough rheology

Affects viscosity

Humidity control

Affects viscosity

Affects viscosity

Контроль кристаллизации

Gives a moist/soft consistency

Formation of the necessary structure

Sweetness control

Flavour enhancement

Improving
the structure

Glossy or shiny surface

Sweetness control

-

Improving
the structure

Energy value

-

Affects viscosity

Source of digestible sugars appearance

-

Affects viscosity

Osmotic control

-

-

ZHARKENT STARCH PLANT

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