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42/43 Corn Syrup ADM (Archer Daniels Midland) 42/43 Corn Syrup is an acid converted syrup with a pleasant, sweet taste and bland flavor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body charact...view more 42/43 Corn Syrup is an acid converted syrup with a pleasant, sweet taste and bland flavor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body characteristics and moisture retention. view less
Clearbrew® 53/44 Liquid Adjunct Cargill Food Ingredients Clearbrew® 53/44 Liquid Adjunct is a pure, carbon-refined corn syrup with high solids. It has a dextrose equivalent rating of 51-55 DE and sugar content of 43.7-44.3° Bé. It has been enzymatically converted to increase the concentration of dextrose (24%) ...view more Clearbrew® 53/44 Liquid Adjunct is a pure, carbon-refined corn syrup with high solids. It has a dextrose equivalent rating of 51-55 DE and sugar content of 43.7-44.3° Bé. It has been enzymatically converted to increase the concentration of dextrose (24%) and maltose (31%) and to reduce the level of higher saccharides (25%). This syrup is recommended for use in foods requiring a lower level of higher saccharides and a lower moisture level - such as preserves, jams, and jellies. view less
Clearsweet® 43/43 Corn Syrup Cargill Food Ingredients Clearsweet® 43/43 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It is moderately sweet and resistant to crystallization. This product is ideal for use in...view more Clearsweet® 43/43 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It is moderately sweet and resistant to crystallization. This product is ideal for use in table syrups, jams, jellies, beverages, sauces, condiments, ice cream, and confections. view less
Clearsweet® 43/43 IX Corn Syrup Cargill Food Ingredients Clearsweet® 43/43 IX Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm...view more Clearsweet® 43/43 IX Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 42.7-43.3° Bé. It has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It is a clear liquid with a moderately sweet and bland taste and is resistant to crystallization. In addition to sweetness, the product adds body to table syrups, jams, jellies, beverages, sauces, condiments, ice cream, and confections. view less
Clearsweet® 43/43 Low SO2 Corn Syrup Cargill Food Ingredients Clearsweet® 43/43 Low SO2 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a reduced SO2 content (less than 10 ppm). It is a clear liquid with a moderately sweet, bland taste and is resistant to crystallization. In addition to sweetn...view more Clearsweet® 43/43 Low SO2 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a reduced SO2 content (less than 10 ppm). It is a clear liquid with a moderately sweet, bland taste and is resistant to crystallization. In addition to sweetness, the product provides body to products, such as table syrups, jams, jellies, beverages, sauces, condiments, ice cream, and confections. view less
Clearsweet® 43/44 Corn Syrup Cargill Food Ingredients Clearsweet® 43/44 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 43.7-44.3° Bé. The product is a clear liquid with a sweet, bland taste. It contains an increased amount ...view more Clearsweet® 43/44 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 41-45 DE and sugar content of 43.7-44.3° Bé. The product is a clear liquid with a sweet, bland taste. It contains an increased amount of solids, 82.1-83.3%, making it ideal for applications where moisture balance is a problem. This product is ideal for use in confections, jams, jellies, and syrups. view less
Clearsweet® 43/44 IX Corn Syrup Cargill Food Ingredients Clearsweet® 43/44 IX Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup that has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It contains an increased amount of solids, 82.2-83.4%, making it ideal f...view more Clearsweet® 43/44 IX Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup that has been demineralized, yielding low levels of sodium (200 ppm max.) and SO2 (3 ppm max.). It contains an increased amount of solids, 82.2-83.4%, making it ideal for applications where a 43 dextrose equivalent is necessary and moisture balance is a problem. This product is ideal for use in confections, jams, jellies, and syrups. view less
Clearsweet® 53/44 Corn Syrup Cargill Food Ingredients Clearsweet® 53/44 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 51-55 DE and sugar content of 43.7-44.3° Bé. It has increased concentrations of dextrose (24) and maltose (31) and reduced levels of h...view more Clearsweet® 53/44 Corn Syrup is an acid-enzyme-converted, carbon refined corn syrup with a dextrose equivalent rating of 51-55 DE and sugar content of 43.7-44.3° Bé. It has increased concentrations of dextrose (24) and maltose (31) and reduced levels of higher saccharides (82.7-83.9%). This product is recommended for use in preserves, jams, and jellies. view less
Clearsweet® 53/44 Low SO2 Corn Syrup Cargill Food Ingredients Clearsweet® 53/44 Low SO2 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 51-55 DE and sugar content of 43.7-44.3° Bé. It has reduced SO2 content (less than 10 ppm), increased concentrations of dextro...view more Clearsweet® 53/44 Low SO2 Corn Syrup is an acid-enzyme-converted, carbon-refined corn syrup with a dextrose equivalent rating of 51-55 DE and sugar content of 43.7-44.3° Bé. It has reduced SO2 content (less than 10 ppm), increased concentrations of dextrose (24%) and maltose (31%), and reduced levels of higher saccharides (25%). This product is recommended for use in foods requiring a lower level of higher saccharides and a lower moisture level, such as preserves, jams, and jellies. view less
Crystalline Glucose Shandong Longlive Bio-Technology Co., Ltd Crystalline Glucose, also named as Dextrose, is a type of Monosaccharide which can be directly absorbed by the human body.This product is capable of promoting growth of yeast, producting air and driving browning reaction of crust which improves taste. Cry...view more Crystalline Glucose, also named as Dextrose, is a type of Monosaccharide which can be directly absorbed by the human body.This product is capable of promoting growth of yeast, producting air and driving browning reaction of crust which improves taste. Crystalline Glucose is used in candy, cake, bread, and as vegetable preservative. view less
Glucose Syrup Shandong Longlive Bio-Technology Co., Ltd Glucose Syrup is a kind of transparent and viscous syrup that is derived from purified corn starch through hydrolysis by enzyme preparation and refining. It has a high viscosity, better moisture absorption, mild sweet and high osmotic pressure, and also h...view more Glucose Syrup is a kind of transparent and viscous syrup that is derived from purified corn starch through hydrolysis by enzyme preparation and refining. It has a high viscosity, better moisture absorption, mild sweet and high osmotic pressure, and also has some advantages such as anti-crystallization and low freezing point. view less
Glucose Syrups Galam Group Glucose Syrups - clear, water-white, food grade syrups. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. The various syrups are characterized by different viscosity and sweetness levels which make th...view more Glucose Syrups - clear, water-white, food grade syrups. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides obtained from starch. The various syrups are characterized by different viscosity and sweetness levels which make them most suitable for specific applications. The lower the DE value, the lower the sweetness and hygroscopicity, and the higher the viscosity. High DE syrups are sweeter and serve as humectants. view less
High Fructose Syrup Anhui BBCA International Co., Ltd. High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose, a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and is easy to use in beverages and foods as a substitute for sucrose. It ...view more High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose, a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and is easy to use in beverages and foods as a substitute for sucrose. It is often used in canned fruits, cakes, jams, soft drinks, and breads to help improve textures and enhance colors. view less
High Fructose Syrup Foodchem International Corporation High Fructose Syrup is derived from high quality corn starch, and is widely used in beverages and foods as a sucrose substitute. This product is often used in sodas, fruit drinks, breads, canned fruits, cakes, jams, and dairy products. It can help improve...view more High Fructose Syrup is derived from high quality corn starch, and is widely used in beverages and foods as a sucrose substitute. This product is often used in sodas, fruit drinks, breads, canned fruits, cakes, jams, and dairy products. It can help improve textures and enhance colors without masking natural flavors. view less
High Fructose Syrup Luzhou Bio-chem Technology Limited High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and it is easy to use in beverages and foods as a substitute for sucrose. ...view more High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose a simple sugar carbohydrate. This product is colorless or yellowish, odorless, has a sweet taste and it is easy to use in beverages and foods as a substitute for sucrose. High Fructose Syrup can stimulate the metabolism of blood alcohol, which is helpful to prevent the damage caused by excessive blood alcohol. A patient with 500ml fructose (40%) injection mainlined will gain good recovery. In America this product is gradually used in transfusion as a substitute for glucose. This product stimulates production of another hormone, leptin, which helps to regulate our storage of body fat and increases our metabolism when needed. High Fructose Syrup is widely used in beverages, carbonated drinks, fruit drinks, breads, cakes, tinned fruits, jams, succades, dairy foods etc. view less
High Maltose Syrup Luzhou Bio-chem Technology Limited High Maltose Syrup is made from refined starch, is colorless, transparent and is a viscous liquid. This product has good deoxidization and is beneficial for fermentation in the bakery food industry. High Maltose Syrup is also used in preserved fruits, su...view more High Maltose Syrup is made from refined starch, is colorless, transparent and is a viscous liquid. This product has good deoxidization and is beneficial for fermentation in the bakery food industry. High Maltose Syrup is also used in preserved fruits, succades, Jams, tinned fruits and cream. The boiling temperature is 155℃ and the PH value is 4.6-6. view less
High Maltose Syrup Shandong Longlive Bio-Technology Co., Ltd High Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmoti...view more High Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pressure, etc. It's used in beverages and dairy products. view less
High Maltose Syrup Shandong Longlive Bio-Technology Co., Ltd High Maltose Syrup, also known as White Caramel, is a new starch sugar with high content of maltose. It has few impurities and high extracting temperature. It may be used in jams and jellies production as sweetener, thickener and filler to control adhesiv...view more High Maltose Syrup, also known as White Caramel, is a new starch sugar with high content of maltose. It has few impurities and high extracting temperature. It may be used in jams and jellies production as sweetener, thickener and filler to control adhesive permeability and balance sweetness and color. It also may be used in drinks and milk drinks to provide them with better flavor and fresh taste. As sweetness of maltose increases under low temperature, its favor is better after freezing. view less
Maltose Syrup Global Bio-chem Technology Group Company Limited Maltose Syrup has features such as mild sweetness, high crystalline resistance and heat stability. Using maltose syrup in candy production can enhance the flavor and prevent frosting of the product. Maltose syrup can retain moisture and is ferment-able. U...view more Maltose Syrup has features such as mild sweetness, high crystalline resistance and heat stability. Using maltose syrup in candy production can enhance the flavor and prevent frosting of the product. Maltose syrup can retain moisture and is ferment-able. Using maltose syrup in baking products can help keep the fluffiness, flavor and moisture of the product. Maltose syrup can be applied in fruit jam, jelly, canned food, meat product, beverages, sauce products and dairy products to increase stickiness, preserve flavor and retain moisture of the product. view less
Maltose Syrup Shandong Longlive Bio-Technology Co., Ltd Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pre...view more Maltose Syrup is made from high quality corn starch using enzyme technology. It is a starch sugar that the content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anti-crystallization, low freezing point, high osmotic pressure, etc. It is used in beverages and dairy products. view less
Roquette® Glucose Syrups Roquette America, Inc. Roquette® Glucose Syrups are obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and h...view more Roquette® Glucose Syrups are obtained after a short hydrolysis of starch polymers, glucose syrups have specific physico-chemical properties. Depending on their hydrolysis degree (DE= dextrose equivalent level), glucose syrups get different viscosity and hygroscopicity properties. These products are used as sweeteners, texturizing agents, spray-drying carriers, anti-crystallizing agents, binding agents. Glucose Syrups are particularly used in confectionery, jams and tinned fruits, ice cream and sorbets, dairy desserts, pastry, biscuits, beverages, breakfast cereals, ketchup and sauces. view less