Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Fructose, Glucose, Maltose
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Advantages of the Syrup
- Intensification of taste and aroma
- Increase of Shelf-life
- Exclusive purity of the syrup
- Stability when storing and in final products
- Easy of use /processability
- Cost reduction
- Softness and plasticity (jelly for decoration)
- Hydration/moisture control
- Glossing/glitter
- Viscosity control/presence of texture
- Features of the Syrup
- The product is put out as a solution, which is convenient for usage as a raw material.
- The production of GFS-30 is not limited by the period of harvest and can continue for the whole year.
- The syrup can be easily pumped over and stored, there is no problem in automation of GFS dosing.
- GFS provides sweetness intensity comparable with the sweetness of sugar and can be used for full or partial substitution of sugar, treacle, invert sugar in sugar containing products.
- The profile of GFS sweetness enhances many of fruit, citrus and spicy flavors in bakery and confectionary products.
- GFS holds the moisture and prevents crystallization of sugars in the product after baking.
- About 95 percent of sugars in syrup are fermentable. This is very important in bread-baking, the application of GFS is more economical to use than sugar because yeast and enzymatic complexes ferment the monosaccharides easier than saccharose.
- The processing of the liquid product is much cheaper than crystalline, which leads to rational distribution/reduction of time, labor force and energy consumption
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application of the Syrup
GFS-30 is appropriate for partial or full substitution of sugar inthe whole group of fruit preparations for industrial usage as wellas consumer jams and candied and canned fruit products. Thepeculiarity of GFS-30 is the content of about 20% of maltose, whichallows it to perform both functions of a syrup and sugar. The maltose,according to its properties allows to avoid the crystallization ofproducts, especially in conditions of low temperatures storage(-0°C).The application of GFS-30 in production of high sugary jams and candied, canned fruit products and fillings will allow to reproduce the carbohydrate content of sugars in product, when optimally correlated for jam, marmalade, etc. with the only difference that disaccharide - saccharose will be substituted by the disaccharide- maltose. Adding of the syrup is performed on the same stage as the adding of the sugar syrup and doesn't require any additional equipment.
Properties
- Physical Form
- Appearance
- Viscous Liquid
- Taste
- Sweet without extraneous taste
- Sweetness (saccharose-10096)
- 83-88
- Odor
- Characteristic without extraneous odor
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Calories | 289 | 100g | - |
| Dextrose Equivalent (DE) | 84 | - | - |
| Mold | max. 100 | cfu/g | - |
| pH Value | 4-6 | - | - |
| Sulfur Dioxide | 0.6 | ppm | - |
| Total Solids | 71-73 | - | - |
| Viscosity (40°C) | 215-235 | cP | - |
| Refractive Index (20°C) | 1.4677-1.4726 | - | - |
| Density (20°C) | 1.3543-1.3670 | kg/dm² | - |
| Sulfated Ash | max. 0.1 | % | - |
| Value | Units | Test Method / Conditions | |
| cfu per g | max. 1x10^3 | - | - |
| Fructose (Dry Basis) | 28-32 | % | - |
| Glucose (Dry Basis) | 35-45 | % | - |
| Maltose (Dry Basis) | 1723 | % | - |
| Maltotriose (Dry Basis) | 5 | % | - |
| Higher Saccharides (Dry Basis) | 5 | % | - |
| Yeast | max. 100 | cfu/g | - |
Packaging & Availability
- Packaging Type
Storage & Handling
- Storage & Handling of Syrup
To the customer the syrup can be delivered by truck tanks, tuns, paste board cans, fiber cans with the capacity: 50, 200 dm, tanks of 0,6 and 1m capacity, designed for application in food industry. Truck tanks are sealed, tuns, cans are corked up.When transporting by trucks (syrup tankers), the syrup is filled in thermo tank with the capacity of 25 tons at the temperature 32...35°C, and temperature losses into environment are: in summer - not morethan 1°C, in winter - not more than 2...3°C. Depending on the weather, the temperature of GFS when dispatching can vary.
For the long term storage of the syrup it's necessary to provide isolated tanks of stainless steel with external electrical heating (for the heating it can be used water jackets too) at the temperature 28...35°C. The heating is designed to avoid the temperature losses into production facilities or environment in case the storage is performed in outdoor conditions