1. Liquid Glucose is made from refined starch by acid hydrolysisor enzyme treatment following the process of refining andconcentration. The main ingredients are glucose, maltose,maltotriose and over maltotetrose.

2. Its high viscousness increases the thickness and flavor intinned fruits, fruit juices and syrup.

3. With high hydroscopicity, it maintains the soft taste, improvesthe flavor, and extends the shelf life in soft candy, bread, cakeetc.

4. With low ice-point and crystallization resistance it can improvethe flavor and increase the output in beverages.

5. As a sweetener with high osmotic pressure, it can maintain theflavor and extend the shelf life in preserved fruits, glazedfruits, jams etc.

6. Specification:
Appearance: Viscous liquid, no visible impurities by naked eyes
Color: Colorless or yellowish, light transparency
Boiling temperature: 150
PH value: 4.6-6.0
Protein: 0.1%
Sulphate ash: 0.3%
Transparency: 98%

Sulfur dioxide: 200 mg/kg
Pb( Pb2 ): 0.5mg/kg
As (As3-): 0.5mg/kg
Coliforms (N): 30MPN/100g
Total bacteria (N): 3000cfu/g
Pathogens (salmonella): Negative

Note:
DE Value:42-70
Concentration: 75-85%

7. Packing:
Packed in 300kg plastic drum,in 280kg iron drum,in 24kg tinplateand in 9kg plastic drum