Sorbitol syrup (sorbitol)

Sweet, colorless syrup.

It is used as a sugar substitute, water-retaining agent, complexing agent, texturizer and emulsifier. It can be found in dietary products and diet drinks.

Sorbitol will be made non-crystalline in quality according to European Pharmacopoeia.

Sorbitol must meet the following criteria:

 

Appearance:
Dry substances:
D-sorbitol content:
pH (14% solution):
Relative sweetness:

Pure, colorless syrup
68 – 72 %.
min. 72% on d.s.
5.0 – 7.5                   
Max. 0.2% glucose equivalent
Max. 9.3% glucose equivalent
After hydrolysis

High fructose syrup HFS

Syrup is a natural sweetener, a homogeneous, colorless, viscous odorless liquid with a pure sweet taste. HFS is obtained from wheat starch by its sequential enzymatic liquification and saccharification to high glucose content with partial isomerization of it into fructose. The concentration of dry substances in the syrup is - 77%, of which the content of fructose for dry substances is 55%, glucose - 38%.

HFS is used in the food industry as a part of food products instead of sugar in the production of soft drinks, juices, high-quality bakery products, desserts, dairy products, fruit and berry preserves, fruit fillers, sauces and much more.

The presence of free fructose in the syrup enhances fruit and other flavors, which significantly reduces the amount of flavors used in the formulations. The presence of fructose allows positioning the finished product as a partially dietary product. The properties of HFS stipulate its use in most sweet foods.

The wide distribution of HFS in developed countries indicates the effectiveness of the use of High fructose syrup in food production.

 

High fructose syrup HFS-55 must meet the following criteria:

Total dry substances (d.s.):
Fructose:
Glucose:
Higher sugars:
Ash:
pH:
Approximate temperature: 

77%  +/- 1%
Min. 55% wt of d.s.
Min. 38% wt of d.s.
Max. 5% wt of d.s.
Max. 0.05% wt of d.s.
3.5 – 4.5
30 °C

Wheat starch ГОСT 31935-2012

Natural (unmodified) starch.

Usage of starches

Food and Beverage: Starches are used as thickeners and stabilizers. Starches affect and improve the texture, taste and shelf life of products.

 

Our starches can be used in the production of: Flakes, soups, sauces, puddings, cakes, biscuits, crackers, drinks, yoghurts, fat-free spreads, flavored milk, cheese, pastry, dough, and breading mixtures.

 

Pharmaceutics: Starches are used in the production of vitamins and tablets.

 

Bioplastics: Starch products are used to replace polyethylene and polypropylene.

Wheat starch meets the requirements given in ГОСТ 53501-2009.

 

Type: 
Appearance:
Color: 
Taste, odor: 
Water content: 
Starch content: 
Ash: 
Proteins: 

Dry native starch, obtained from wheat starch fraction A
Powder without large lumps
White, with a gray-yellow tinge
Typical, without foreign odor
max. 14% w/w
min. 98% (d.s.)
max. 0.2% (d.s.)
max. 0.3% (d.s.)

Glucose monohydrate (crystalline glucose) ГОСТ 975-88

White crystalline powder with a sweet taste without foreign taste and odor, very soluble in water. The content of dry substances is 99%.

Crystalline glucose is used in the food and in the medical industry. Glucose imparts sweetness, stabilizes the moisture and nutritional value of food. Glucose is used as a nutrient in medicine.

Glucose monohydrate:

Appearance: White crystalline powder.

Taste: Sweet, without foreign flavor, pertaining  to  dextrose.

Transparency 80%

Moisture  max. 9%

Iron 0.003% of d.s.

Ash 0.07%  of d.s.

The presence of free mineral acids none.

Microbiological contamination within the limits in accordance with SanPiN 2.3.2.1078-01.

Wheat gluten (ГОСТ 31934-2012)

Wheat gluten is produced from ecologically clean wheat and is a product of deep processing of wheat, obtained as a result of a complex production process which spares protein structure.

Wheat gluten is a natural complex of groups of protein substances insoluble in water and salt solutions, disengaged as an independent fraction by the separation method, followed by grinding and drying the product in a way that retain maximum of  protein natural properties.

Adding of the dry gluten can significantly improve the quality of flour obtained from poor quality wheat. Wheat gluten has a neutral taste and has the ability to absorb water more than twice of its weight. These properties make it a valuable ingredient in baking, producing breakfast cereals, and also in fish and meat products. Therefore, gluten is also used in the meat processing industry as a functional component, increasing the density and elasticity, improving the structure of the finished product.

Appearance: Non-crystalline powder without lumps and impurities, cream color

Taste and odor: neutral, without strange flavor, characteristic flour odor

Moisture  max. 8%

Protein  on d.s. basis min 82%

Food  fibre  on d.s. basis max 1,5%

Fats on d.s. basis max 1,5%

Ash on d.s. basis max 1,0%

Moisture retaining capacity min 150%

Particles size: max 1% of the remainder 0,200 mm

Microbiological points:

-Total 50000 g max.

- Yeast 500/g max

-Mold  500/ g max

-Bacteria  not defined in 1 g

- Salmonella  not defined  in 25 g

Animals feed

Dry food contains a fraction of bran separated during the cleaning and breaking of wheat, a fraction of starch B, fiber, pentosans and soluble substances from the wet milling line, as well as a concentrate of soluble substances coming from the glucose syrup production department.

Feeds with high nutritional value are obtained by mixing syrups with dry bran, followed by drying and granulation.

The product is an ideal and complete feed for cattle

Feed composition:

Water: 10 - 12%

Starch: 35 - 45% of d.s.

Proteins: 14 - 16% of d.s.

Fats: 4 - 6% of d.s.

Fiber: 15 - 25% of d.s.

Ash: 4 - 5% of d.s.