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Product List (Total 11 Products)
Maltitol is a refined disaccharide alcohol, it is made from starch through the process of hydrolysis and hydrogenation. It is a colorless, transparent, viscid thick liquid with ...
Last Updated: Mar 21, 2012
Maltodextrin is made from refined cornstarch enzymatically by advanced processing technology.
Well fluidity, no particular smell; Well solubility with proper mucosity; Low ...
Last Updated: Mar 21, 2012
Dextrose Monohydrate (food grade)
Dextrose content: More than 99.5
Brief introduction:
Dextrose monohydrate food grade
Dextrose content: More than 99.5
Packing: 20kg/25kg ...
Last Updated: Mar 21, 2012
High maltose syrup is a kind of syrup made from high quality corn starch with maltose as main content by double enzyme technique, it is a kind of colorless, transparent liquid ...
Last Updated: Mar 21, 2012
1. Glucose Syrup is made from refined starch by acid hydrolysis or enzyme treatment following the process of refining and concentration. The main ingredients are glucose, maltose, ...
Last Updated: Mar 21, 2012
Dextrose Monohydrate is D-glucose crystallized with a water molecule. Dextrose is glucose of vegetable origin, obtained through enzymatic hydrolysis of cornstarch (Not genetically ...
Last Updated: Mar 21, 2012
Dextrose Monohydrate (food grade)
Dextrose content: More than 99.5
Brief introduction:
Dextrose monohydrate food grade
Dextrose content: More than 99.5
Packing: 20kg/25kg ...
Last Updated: Mar 21, 2012
1. Liquid Glucose is made from refined starch by acid hydrolysis or enzyme treatment following the process of refining and concentration. The main ingredients are glucose, ...
Last Updated: Mar 21, 2012
Corn syrup 75% packing in 24kg iron drums
Dry solid:75%,
DE:40-60
DE Value 40-60
pH Value 4.6-6.0
Maltose content more than 50%
Dextrose content less than 2%
MOQ:1*20'FCL
...
Last Updated: Mar 21, 2012
Corn syrup 75% packing in tank
Dry solid: 75%,
DE: 40-60
DE Value 40-60
pH Value 4.6-6.0
Maltose content more than 50%
Dextrose content less than 2%
MOQ: 1*20'FCL
...
Last Updated: Mar 21, 2012
