GLUCOSE 42

Applications

 Hard sweets, caramel, jelly and similar candy, cake,biscuit, ice cream, fruity yoghurt, fondant, toffee, nugat, marshmallow, halvah.

 

 

CHEMICAL PROPERTIES

Analysis

Min.

Max.

Brix [20 oC] [%]

82

84

DE [%]

40

44

Dextrose [%]

14

21

Maltose [%]

12

18