Sense StandardsItemsStandardsAppearanceMucoserous and transparent liquid, no visible impuritiesColorColorless or yellowishSmellNormalFlavorSoft sweet, no particular taste.
Chemical and Physical StandardsItemsUnitStandardsExcellentGoodRegularDry Soli
Detailed introduction to liquid glucose:
| |
Items | Standards |
Appearance | Mucoserous and transparent liquid, no visible impurities |
Color | Colorless or yellowish |
Smell | Normal |
Flavor | Soft sweet, no particular taste. |
| ||||||
Items | Unit | Standards | ||||
Excellent | Good | Regular | ||||
Dry Solids | % | ≥80 | ≥75 | ≥70 | ||
DE | % | ≥42 | ≥42 | ≥42 | ||
PH |
| 4.0-6.0 | ||||
Maltose | % | ≥50 | ||||
Boiling temperature |
| ≥155 | ≥140 | ≥130 | ||
Transparence | % | ≥96 | ≥96 | --- | ||
Sulphate ash | % | ≤0.4 | ≤0.5 | ≤0.6 | ||
Note: DE and concentration can be adjusted according to the use of consumers | ||||||
| |
Items | Standards |
Pb(Pb2+) | ≤0.5mg/kg |
As(As3-) | ≤0.5mg/kg |
Coliforms(N) | ≤30/100g |
Total bacterias(N) | ≤2000/g |
Pathogens(samolnella) | ≤Negative |