Characteristics
varying levels of caramelized color.
Physical and Chemical Properties
Unit
Min
Brix ( 20 °C )
69
71
Dextrose
48
54
Fructose
40
45
SMF 42 Glucose-Fructose Syrup
It is the purified and condensed natural glucose-fructose syrup is obtained after the hydrolysis of corn starch. It is clear, colorless and natural. It is a source of fermentable carbohydrates.
Application Areas
Fruit juices, soft drink, energy drink, biscuits, bakery products, cakes, caramel, sauce, ketchup and narghile tobacco
