CORN WYRUP、DEXTROSE MONOHYDRATE、MALTODEXTRIN

Corn syrup
Mention corn syrups and consumers think of the sweetness and energy they offer--outstanding characteristics--,but their value as food ingredients also flows from their adaptability to many circumstances and their other,less-known,advantages.Corn syrups can depress freezing to prevent crystal formation in ice cream and other frozen desserts.Salad dressings and condiments pour at manageable rates because of corn syrups'effect on viscosity.In lunch meats and hot dogs,corn syrups provide the suspension to keep other ingredients evenly mixed,and,like other corn products,the basic syrups can improve textures and enhance colors without masking natural flavors,as in canned fruits and vegetables.Refiners produce a variety of basic syrups to meet these needs,provide energy,and offer the right sweetness--enough but not too mush--in thousands of foods Americans rely on.

Dextrose monohydrate
Dextrose is highly nutritious and easily digested because of its purity and because it is a standardized food form of the basic sugar which humans and animals absorb and use in their bloodstreams.An economical source of carbohydrates,it sweetens products like chewing gum lightly.In jams,jellies,preserves and icing mixes it is used to temper the intense sweetness of sucrose but offers another advantage;it maintains moisture so products don't go stale.Dextrose has proved to be an excellent food for yeast to grow on during fermentation.The pharmaceutic industry is the single largest user of dextrose;it is the starting point for manufacturing vitamin C and is used in fermentation to produce penicillin and other antibiotics.Recently dextrose has gained importance in other fermentation applications--as a yeast food in brewing low calorie beers and as a feedstock for producing citric acid,lysine and other chemicals.In baking,another major market,dextrose again serves as a yeast food,but it also gives sweetness and improves the color and texture of breads,buns and rolls.

Maltodextrin
Maltodextrin is a flavorless,easily digested carbohydrate made from comstarch.The starch is cooked,and then acid and/or enzymes (a process similar to that used by the body to digest carbohydrates) are used to break the starch into smaller chains (3-20 chains in maltodextrin).These chains are composed of several dextrose molecules held together by very weak hydrogen bonds.

Dextrose monohydrate

Description :Colorless and odorless crystal
or white powder with sweet taste
Specific Rotation :+52.5°-+53.3°
Acidity :0.6ml/g max
Choride :30ppm max
Sulfate :0.02% max
Alcohol-Insoluble starch(mg) :Less than 0.5 cloudiness
standard pipe
Sulfite and Dissoluble :yellow
Loss on Drying :9.5% max
Residue on lgintion :0.1% max
Molysite :5ppm max
Heavy Metals :4ppm max
Arsenic :1ppm max
Pathogenic bacteria :nil
Amount of Mold :80unit/g max
Amount of Bacteria :800unit/g max
Colour :1ml max
Spot :40unit/50g max

Corn syrup

Appearance :transparent,colorless
Solids :75%-85%
DE :40-60
PH :4.0-6.0
Ash sulphated :0.5% max
Cooking temp :130 min
As :0.5 mg/kg max
Pb :0.5 mg/kg max

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