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简介:以食用玉米淀粉为主要原料经α-淀粉酶、葡糖淀粉酶、葡糖异构酶等作用并通过脱色过滤、离交、浓缩、灌装等主要工艺加工制成。
型号:F42 、F55
特点:果葡糖浆是一种完全可以替代蔗糖的产品,并与蔗糖一样可广泛应用在饮料、烘焙、糖果等行业,与其他甜味剂起到协同增效作用,同时在改善产品口感、保持产品质构、降低产品成本等方面具有明显优势。
法规状态:食品原料
规格:
项目 | 指标 | ||
F42 | F55 | ||
干物质/%> | 71.0 | 63.0 | 77.0 |
果糖(占干物质)/ %> | 42-44 | 55-57 | |
果糖+葡萄糖(占干物质)/%< | 82 | 95 | |
pH值 | 3.3-4.5 | ||
色度/RBU < | 50 | ||
不溶性颗粒物/(mg/kg) < | 6.0 | ||
硫酸灰分/% < | 0.05 | ||
透明比 /% > | 96 |