Jelly and Similar Sweets

Jelly and Similar Sweets

These products are lightly boiled and contains 20% moist.  G40 prevents sugar to be crystallized in jelly production. To achieve crustier experience, high dosage of maltose syrups can enhance the jelliness.

Products used in Jelly and Similar Sweets section.

G 60

G 60

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with enzyme hydrolysis

G 40

G 40

Glucose Syrups

Purified and concentrated liquid syrup from corn produced with acid hydrolysis.

Maltose

Maltose

Glucose Syrups

An edible natural corn syrup from corn starch. Crystallized in water and obtained as monohydrate.

F 30

F 30

Fructose Syrups

Purified and concentrated liquid syrup from corn produced with enzymatic hydrolysis.

F 20

F 20

Fructose Syrups

Purified and concentrated liquid syrup from corn produced with enzymatic hydrolysis.

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