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The Company is in the business of producing and supplying starch derivative products to various consumer goods industries.

 

Sorbitol
Sorbitol Powder
Maltitol
Glucose/Maltose Syrup
Maltodextrine & Dried Glucose Syrup
Dextrose Monohydrate

 
Glucose/Maltose Syrup

Formula - (C6H10O5) n; n < 8

Glucose Syrup is a product obtained by partial hydrolysis of starch consists of; dextrose, dextrin, maltose and water. It is sweet, clear white to light yellow viscous liquid mixable in all proportions with water.

 

Properties

Bodying agent, browning reaction, Cohesiveness, Color stabilisation, emulsion stabiliser, fermentability, flavour enhancement, flavour transfer medium, foam stabiliser, freezing point depressant, hygroscopicity, increase vapour pressure, osmotic pressure, prevention of coarse ice crystals, prevention of sucrose crystallisation, sweetness, thickening agent, viscosity.

 

Advantages

Prevents crystallization of sucrose

Extend shelf-life

Increase humectancy

Nutritive Value

Sheen producer

Solubilising effect

 

Glucose / Maltose Syrup

Glucose or maltose syrup is produced from starch by enzymatic hydrolysis.

 

Note: Basically our products are maltose syrups since we have been using enzymes as hydrolysis catalyst, but we called our products as well as glucose due to in “market” there is no differentiation generic name for either enzymatic or acid hydrolysis products.

 

Depends on the glucose types; it is containing 73.5-80.5% solid (w/w); it is provided as transparent solution in bright and white water appearance with medium sweetness taste.

Depends on the DE (Dextrose Equivalent) values; the sweetness level is about 25-40% of sucrose sweetness in the same concentration.

Glucose syrup types that are produced by Sorini are:

 

      • GS-32/75: Glucose/ Maltose syrup with DE, 30-32%; at 75% Brix solution (About 73.5% dry solid)

Meets requirement of: BP 2007, EP 2005, FCC IV (1996)

General applications: Hard boiled candy, Deposit candy

      • GS-38/75: Glucose/ Maltose syrup with DE, 36-40%; at 75% Brix solution (About 73.5% dry solid)

Meets requirement of: BP 2007, EP 2005, FCC IV (1996)

General applications: Hard boiled candy, chewy candy

      • GS-44/82: Glucose/ Maltose syrup with DE, 42-46%; at 82% Brix solution (About 80.5% dry solid)

Meets requirement of: BP 2007, EP 2005, FCC IV (1996)

General applications: Jelly, marshmallow, creamers

 

Product Data Sheet / Standard Specification are available upon request. Please contact us

 


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