
Product Range
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Physicochemical Properties
| Soluble Solids, Refractometric Method, 20 C° | 77.0 – 81.0 °Brix |
| pH (IFU No. 11) | 3.0 – 5.0 |
| Color | colorless, light yellow |
| Dextrose equivalent | 57 |
| Relative Sweetness (ref. Sucrose = 100) | 77 |
| Relative freezing point depression (ref. Sucrose = 100) | 131 |
| Carbohydrates (per 100g) | 77 – 81 g |
| Of which sugar | 61 – 63 g |
Sugar and polyols compositions included in carbohydrates
| Glucose | > 30% of total sugars (Method: HPLC) |
| Sucrose | > 10% of total sugars (Method: HPLC) |
| Fructose | > 25% of total sugars (Method: HPLC) |
| Pinitol | > 5% of total sugars (Method: HPLC) |
| Moisture (100g) | 19 – 21 g |
| Ash (100g) | < 0.0003 g |
| Fat, protein (100g) | < LOQ |
Physicochemical Properties
| Soluble Solids, Refractometric Method, 20 C° | 64.0 – 66.0 °Brix |
| pH (IFU No. 11) | 3.0 – 5.0 |
| Color | colorless, light yellow |
| Dextrose equivalent | 57 |
| Relative Sweetness (ref. Sucrose = 100) | 57 |
| Relative freezing point depression (ref. Sucrose = 100) | 94 |
| Carbohydrates (per 100g) | 64 – 66 g |
| Of which sugar | 50 – 52 g |
Sugar and polyols compositions included in carbohydrates
| Glucose | > 30% of total sugars (Method: HPLC) |
| Sucrose | > 25% of total sugars (Method: HPLC) |
| Fructose | > 25% of total sugars (Method: HPLC) |
| Pinitol | > 5% of total sugars (Method: HPLC) |
| Moisture (100g) | 34 – 36 g |
| Ash (100g) | < 0.0003 g |
| Fat, protein (100g) | < LOQ |
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