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Our Low Sugar Syrup based from both Rice and Tapioca serves as a direct replacement for the traditional glucose syrup. Produced through the hydrolysis of Rice or Tapioca the syrup has exactly the same sweetness as traditional glucose syrups, resulting in little to no change in terms of product application and performance.
| Specifications | Low Sugar Syrup 40 | Low Sugar Syrup 60 |
|---|---|---|
| Syrup Color | Clear | Clear |
| Total Carbohydrates (g/100g) | 98.5 | 98.5 |
| Fructose (g/100g) | 06-10 | 06-10 |
| Maltose + Glucose (DP1 + DP2) (g/100g) | 20-28 | 30-38 |
| Other Carbohydrates (g/100g) | 64-72 | 54-62 |
| pH | 4.5-6.5 | 4.5-6.5 |
| Water Activity % | 0.8 | 0.80 |
| Protein % | ≤ 0.5 | ≤ 0.5 |
| Boiling Point | 105°C | 130°C |
| Shelf Life | 18 months | 18 months |
| Technical data |  |
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Shafi Gluco Chem’s Low Sugar Syrup serves as a direct replacement for traditional glucose syrup, resulting in little to no change in terms of product application and performance. In fact, its use over conventional syrup can result in key benefits, such as reduced hygroscopicity and cold flow in confectionary applications, as well as faster spray-drying. Furthermore, Low Sugar Syrup can also serve as a direct replacement for sucrose.
Other functionalities of Low Sugar Syrup are as follows:
