This is Sweetner.Invert sugar syrup is produced by processing of high quality cane sugar. It is pri-marily used in : Pharmaceuticals, Bakery & Confectioneries. SPECIFICATIONS Sucrose 23-31% Glucose 22-26% Fructose 22-26% Colour (IU) Max. 60 Density at 20C 1.39 Viscosity at 20C 2400 Viscosity at 40C 400

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava. Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

Maltose is a disaccharide containing two glucose molecules with an (14) glycosidic linkage. Maltose can be derived from starch in food through the action of amylase. Maltose can be found in many food products, including beer, cereals, and pasta.

This is Sweetner.Invert sugar syrup is produced by processing of high quality cane sugar. It is pri-marily used in : Pharmaceuticals, Bakery & Confectioneries. SPECIFICATIONS Sucrose 23-31% Glucose 22-26% Fructose 22-26% Colour (IU) Max. 60 Density at 20C 1.39 Viscosity at 20C 2400 Viscosity at 40C 400

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava. Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

Maltose is a disaccharide containing two glucose molecules with an (14) glycosidic linkage. Maltose can be derived from starch in food through the action of amylase. Maltose can be found in many food products, including beer, cereals, and pasta.