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/freshness improver
- Exclusive purity of the syrup
- Void structure/friability/crispy taste
- Giving the product golden crust
- Stability when storing and in final products
- Easy of use/processability
- Easy fermentation
- 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-42 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 equivalent to sugar and can be used for full or partial substitution of 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 98 percent of sugars in syrup are fermentable. This is very importantin bread-baking, the application of GFS is more economical to use than sugar because yeast and enzymatic complexes ferment the monosaccharides easier than sucrose.
- 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
The substitution for the sugar by the glucose-fructose syrup is appropriate for the whole group of bakery and confectionary products. GFS-42 isthe analog of the invert sugar and can be used for the substitution. The substitution for the sugar by the glucose-fructose syrup is appropriate for the whole group of bakery and confectionary products. GFS-42 isthe analog of the invert sugar and can be used for the substitution of glucose syrup, invert sugar, artificial honey, sugar and adding of the syrup can be done on the same stage as sugar is added and doesn't need any additional equipment and technological operations.
Properties
- Physical Form
- Appearance
- Viscous Liquid
- Taste
- Sweet without extraneous taste
- Odor
- Characteristic without extraneous odor
- Typical Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Calories | 289 | 100g | - |
| Color (initial. after 30 days (t=30°C)) | max. 25.0 (50.0) | RBU | - |
| Density (20°C) | 1.3543-1.3670 | kg/dm² | - |
| Dextrose Equivalent (DE) | 84 | - | - |
| Mold | max. 100 | cfu/g | - |
| pH Value | 4-6 | - | - |
| Refractive Index (20°C) | 1.4677-1.4726 | - | - |
| Sulfated Ash | max. 0.1 | % | - |
| Sulfur Dioxide | 0.6 | ppm | - |
| Total Solids | 71-73 | % | - |
| Turbidity (909/25°. BC units. 10 solution) | max. 0.1-0.2 | - | - |
| Viscosity (40°C) | 215-235 | cP | - |
| Value | Units | Test Method / Conditions | |
| cfu per g | max. 1x10^3 | - | - |
| Fructose (Dry Basis) | 28-32 | % | - |
| Maltose (Dry Basis) | 17-23 | % | - |
| 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 1 m 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 - notmore than 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 (forthe heating it can be used water jackets too) at the temperature28...35°C. The heating is designed to avoid the temperature loss into production facilities or environment in case the storage is performed in outdoor conditions.