Shandong, China
Business Type:
Number of Employees:
Year of Establishment:
Management System Certification:
ISO9001:2008, ISO14001:2004, OHSAS18001:2007
Main Markets:
South America, Southeast Asia/ Mideast, Australia
OEM/ODM Service
Sample Available

High Fructose Corn Syrup, Food Grade, High Frutocse Syrup manufacturer / supplier in China, offering Corn Syrup High Fructose Food Grade, Glucose Syrup, Liquid Glucose for Food Grade- Flexi-Tank, Liquid Glucose Syrup Dry Solid 80% De: 40-44 and so on.

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Corn Syrup High Fructose Food Grade

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Min. Order / Reference FOB Price
22 Tons US $450/ Ton
Port: Qingdao, China
Production Capacity: 5000tons/Month
Payment Terms: L/C, T/T, D/P
Type: High Fructose Corn Syrup
Nutritional Value: Nutritional
Effect: Stabilization
Resource: Natural
High Fructose Corn Syrup: Food Grade
Appearance: Viscous and Transparent Liquid, No Impurity

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Basic Info

Model NO.: food grade
Dry Solid: 71% Min
Fructose Content: 42% Min
Shelf Time: 12 Months
Certificates: Halal, Kosher, HACCP, ISO
Trademark: LUZHOU
Transport Package: 280kgs HDPE Drums
Specification: food grade
Origin: Shandong, China
HS Code: 170240000

Product Description

Fructose is one of natural carbohydrates that consist in fruits as well as in honey. With high sweet it can substitute for sucrose, which has some advantages:  
(1)Fructose, also called "fruit sugar", is another important hexose found in many fruits and vegetables. Fructose satisfies the "sweet tooth", tasting twice as sweet as sucrose so it can be used in lower amounts. With good sweet sense and taste it is favorable for the use in carbonated drinks, beverages. It has already be used in some big drinks such as Cola etc.
(2)It can improve textures and enhance colors without masking natural flavors, as in canned fruits and vegetables. So, it has already been a king of good sweetener in the beverage industry.
(3) With high osmosis it can penetrate cell membrane,which makes for preventing the growth of microorganisms in preserved fruits,jams. The flavors and colorness of the foods will be maintained well.
(4) it maintains moisture so cakes or breads keep soft , fresh without going stale and longer shelf life. But cake made with sucrose as source sugar will become dry and shapeless several days later.
(5) It can depress freezing to prevent crystal formation in ice cream and other frozen desserts and keep products soft and delicious.
(6) It can easily fermented by yeast so it is suitable to save process time and produce good taste for fermented foods. The microorganisms in mouth can hardly use fructose as a carbohydrate source so that it can not cause a carious tooth.
(7) Salad dressings and condiments pour at manageable rates because of the effect on viscosity. This syrups provide the suspension to keep other ingredients evenly mixed,and,like other corn products,With higher reduction activity than glucose it is more likely to have Maillard reaction and produce favorable color and taste in torrefied foods. Sucrose inverts glucose and fructose at acid condition,so it is usually called inverted sugarin industries. In carbonated drinks with pH sucrose 2.5~5,sucrose inverts nearly completely to be glucose and fructose within 2 or 3months at 25 . But fructose is stable at such circumstances.
(8) Metabolism :
Fructose can directly be absorbed by digestive system. The invalids,valetudinarian,pregnant women,and infants will benefit from this kind of sugar.

AppearanceViscous and transparent liquid ,no impurity by naked eyes
OdorHave a special sweet smell of this goods
TasteSweet medium and pure ,no peculiar smell
 Colourless to light yellow
Physico-chemical Index
ItemsUnit  Index 
Dry Solids%   ≥   71 
PH value3.7-4.5 
Transparency%     ≥  96 
Sulphated Ash%    ≤  0.05 
Sanitary Index
ItemsUnit  Index 
Pbmg/kg ≤  0.5 
Asmg/kg ≤  1.0 
SO2mg/kg ≤ 200 
Bacterial Population/g    ≤  3000 
Coliform Bacilli/100g  ≤  30 
Pathogenic BacteriumNegative

Corn Syrup High Fructose Food Grade
Corn Syrup High Fructose Food Grade

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