Liquid grape syrup is produced with high quality corn, through two enzymes method, buy different saccharifying enzyme synergy, and then with bleaching, separating, purifying to get colorless, pure and sticky syrup that has moderate sweetness. Its key components are glucose, maltose, maltotriose, maltotetraose and above, etc. It also called liquid glucose. Its psychrophile can improve food viscosity and can be applied in soft drinks, candy, canned foods, bread, jam, and other food, but more widely used in pharmaceutical, caramel color and other fermentation industry.
SPEC: Boil sugar temperature: ≥1400 Ash: ≤0.1% Euphotic rate: ≥96%
