Caramel

Caramel

Caramel's viscoelasticity can be controlled with glucose syrup's kind and amount. The most common used glucose syrup is acid-enzyeme syrups that containts 60-62 dekstrose.

Products used in Caramel section.

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 42

F 42

Fructose Syrups

Obtained from corn starch with enzyme hydrolysis method followed by isomerization, concentrated and purified liquid sweet syrup.

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