Buy Lead: High Fructose Corn Syrup(77%)-HFCS-F55 for Coca Cola
Posted By: Anna Wong on January 03, 2018 43:01 From 103.50.88.***
Suppliers can follow up instruction to get this buyer's email address and other contact information.
Related Product Information for High Fructose Corn Syrup(77%)-HFCS-F55 for Coca Cola
CAS No.: 8029434 | Other Names: HFCS-55 | EINECS No.: 200-333-3 |
FEMA No.: H.S.:17026000 | Place of Origin: Shandong China (Mainland) | Type: Flavoring Agents, Nutrition Enhancers, Sw... |
Brand Name: Scents | customers: Coca Cola Company,Pepsi Company and ... |
Packaging Detail: | In net 25kg tin drum or 280kg plastic drum or ISO Flexi Tank |
Delivery Detail: | within 10 days after the down payment |

High Fructose Corn Syrup for Coca Cola
1.HACCP,HALAL,ISO,KOSHER
2.purified corn starch
3.advanced equipment and hi-tecH
High Fructose Corn Syrup/HFCS-55(77%) for Coca Cola
1.Application:
a. In soft beverage industry
such as carbonated beverage , juice drinks , tea drinks,sport drinks,milk drinks etc.the beverage with corn syrup are more tasty and refreshing than the beverage with sucrose, and have the mild flavor,no peculiar odour, good transparency and no turbidity.
b.In beverage including alcohol
such as fruit wine ,beer ,champagne etc.The high fructose corn syrup can avoid appearing sediment through preprocessing and so the wine have good transparency
c.In cold food .
.As the lower temperature ,the higher sweetness , it is very suitable for cold food,such as ice lolly,ice-cream which have the particular faint scent owing to the HFCS.But note that it must mix with sucrose when produce ice lolly, or else it will result in reducing freeze speed and the freeze condition is not very ideal,either
d.In tinned fruit
As the HFCS have the high osmotic pressure,it can prevent the juice from flowing to external and keep the fruit flavor.
As it can penetrate quickly via cell wall into fruit internal and get the balance between fruit internal and external,which can increase greatly fruit of the stability,and free from the influence of the PH.
e .In succade and the jam
As its high osmotic pressure, the corn syrup can penetrate into the succade quickly and reduce the processing time.when it mix with sucrose ,the finished succade will show a more bright and lustrous colour. Because of the high osmotic pressure ,it can prevent the succade and the jam from going bad and good for storage.
2.Specification of the HFCS-55
CAS NO.:8029-43-4
Standard:GB/T20882-2007
Item | Sense Index |
Appearance | colorless or light yellow liquid without impurity |
Odor | with special smell of dextrose and fructose,no peculiar smell |
Item | Physical Chemical Index |
Brix(Dry matter),% , ≥ | 77.0 |
Fructose,%, ≥ | 55~57 |
Dextrose+Fructrose,%, ≥ | 95 |
PH | 3.3~4.5 |
Chroma, RBU ≤ | 50 |
Transmissivity, % ≥ | 96 |
Sulfated Ash,% ≤ | 0.05 |
Insoluble Matter,(mg/kg) | 6.0 |
Item | Healthy Index |
Arsenic(AS),mg/kg ≤ | 0.5 |
Lead(Pb),mg/kg ≤ | 0.5 |
Sulfur Dioxide(SO2), mg/kg ≤ | 10 |
Bacterium Total.cfu/g ≤ | 1500 |
E.coli, MPN/100g ≤ | Negative |
Pathogen(Salmonella) | Negative |