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Description
An aqueous solution with a high level of purity and different concentrations of glucose, fructose and sucrose. It is obtained through the chemical inversion of the sucrose. The presence of reducing sugars may lead to solutions with greater sweetening power, greater concentration of solids and low water activity.
Uses
• Natural sweetener: may have a sweetening power up to 5% greater than sucrose, used especially in soft drinks, juices and isotonics;
• Natural preservative: exerts greater osmotic pressure, permeating food membranes more rapidly; used in fruits and jellies;
• Fermentation Processes: utilized as substratum due to its low fermentation inhibitor levels;
• Darkening agent: at high temperatures, reacts with the nitrogenous substances in wheat flour, resulting in a differentiated flavor and coloring for breads and biscuits (maillard Reaction);
• Flavor enhancer: the presence of fructose in inverted sugar enhances the natural flavor of fruits;
• Increases the hygroscopicity of floods, prolonging the shelf-life of cakes and breads;
• Texture Modifier: due to its high solubility and capacity to lower the freezing point, it improves the texture of ice cream and frozen desserts.
Benefits
• Reduces water activity, controlling microbiological contamination;
• Greater sweetening power due to the presence of fructose;
• Reduced freight costs;
• Optimized process control;
• Reduced storage area;
• Facilitates implantation of GMP and HACCP;
• Reduced fixed costs;
• Elimination of unit operations in the manufacturing process;
• Ensures standardization of sampling due to liquid form;
• Reduced volume of industrial effluents.
Storage
• Large Volumes: storage in food standard tanks, protected from the direct sunlight and intense heat, with correct hygiene procedures, is recommended;
• Small volumes: storage in drums, containers and cylinders is recommended. These should be protected from sun and intense heat, and should undergo correct hygiene procedures or be protected by food industry standard liners.
Shelf-life
Up 2 months.
Packaging
- Bulk in talker trucks approved by Copersucar;
- Containers, metallic drums or cylinders under consultation.
Technical Especifications:
| CHARACTERISTICS |
UNIT |
ASSAY METHOD |
STANDARD |
TYPE 1 |
TYPE 2 |
TYPE 3 |
TYPE 4 |
TYPE 5 |
| ICUMSA color, 420nm |
UI max. |
ME A 002 |
100 |
100 |
100 |
100 |
100 |
100 |
| Specific weight (approx.) |
kg/dm³ -20°C |
|
1,36-1,39 |
1,38-1,40 |
1,39-1,41 |
1,32-1,33 |
1,38 - 1,40 |
1,36 - 1,39 |
| pH (solution at 50°Brix) |
- |
ME AL 025 |
4,5-5,5 |
4,5-5,5 |
4,5-5,5 |
4,5-5,5 |
4,5-5,5 |
4,5-5,5 |
| Condutimetric Ash |
% max. |
ME AL 017 |
0,3 |
0,3 |
0,3 |
0,3 |
0,3 |
0,3 |
| Odor |
- |
- |
chacart. |
chacart. |
chacart. |
chacart. |
chacart. |
chacart. |
| Flavor |
- |
- |
chacart. |
chacart. |
chacart. |
chacart. |
chacart. |
chacart. |
Total Solids
|
% |
ME AL 026 |
72,0-77,0 |
76,0-78,0 |
77,0-79,5 |
65,0-68,0 |
76,0-78,0 |
72,0-77,0 |
| Inversion (on total solids) |
% |
ME AL 001 |
60,0-70,0 |
60,0-70,0 |
60,0-70,0 |
max.10 |
50,0-60,0 |
min.90 |
| Mesophilic Aerobic |
UFC/g max. |
|
10 |
10 |
10 |
- |
10 |
10 |
| Coliforms at 45ºC |
NMP/g max. |
ME MC 005 |
absent |
absent |
absent |
absent |
absent |
absent |
| Moulds |
UFC/g max. |
ME MC 003 |
5 |
5 |
5 |
- |
5 |
5 |
| Yeasts |
UFC/g max. |
ME MC 003 |
10 |
10 |
10 |
- |
10 |
10 |
| Arsenic |
mg/kg max. |
ABNT-NBR 9921 |
<1 |
<1 |
<1 |
<1 |
<1 |
<1 |
| Cooper |
mg/kg max. |
ABNT-NBR 11010 |
<2 |
<2 |
<2 |
<2 |
<2 |
<2 |
| Lead |
mg/kg max. |
ABNT-NBR 9920 |
<0,5 |
<0,5 |
<0,5 |
<0,5 |
<0,5 |
<0,5 |
| Iron |
mg/kg max. |
ABNT-NBR 11010 |
<1 |
<1 |
<1 |
<1 |
<1 |
<1 |
| Shelf-Life |
months |
|
2 |
2 |
2 |
2 |
2 |
2 |
|
References:
ICUMSA - International Commission for Uniform Methods of Sugar Analysis
Codex Alimentarius - Standards for Sugars
ABNT - Associação Brasileira de Normas Técnicas
Legislação Ministério da saúde
Compendium of Methods for the Microbiologial Examination of Floods
- Third Edition - Apha |
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