Our
brand of glucose syrup is made from direct conversion of high
glucose palm sap extract into food grade glucose syrup, hence
by-passing starch saccharification process. Palm sap (similar to
maple sap) is the sweet nectary juice that flows in the wet spongy
trunks of palm trees, and can be tapped by cutting the
inflorescense and letting the juices flow. Alternative method is to
harvest the whole tree during re-planting season, and using
mechanical means to extract the sweet sap from the
trunks.
Our species of selected palm trees are high in glucose, the
necessary invert sugar component to stabilize crystal formation.
The sugar profile of our palm species are as follows: glucose *0%,
fructose *0%, sucrose *0%.
After pasteurization, filtration and clarification, palm glucose
syrup is ready to be used for candy, desserts, beverages, pastries,
etc. They perform the important role of humectants and to prevent
crystallization of cane sugar. In view of escalating food prices,
you can now substitute conventional glucose syrup with glucose
syrup made from sustainable sources.
By using palm glucose syrup, disarded palm trees no longer need to
left on the fields to rot or burnt causing significant adverse
environmental impact.
Encourage sustainability, and substitute
today!
DETAILED
SPECIFICATIONS
Boiling temperature
**5
PH value 4.**6.0
Protein 0.1%
Sulphate ash 0.3%
Transparency *8%
Sulfur dioxide **0 mg/kg
Pb( Pb2+) 0.5mg/kg
As (As*-) 0.3mg/kg
Coliforms (N) *0MPN/**0g
Total bacteria (N) ***0cfu/g
Pathogens (salmonella) Negative
