Product specification

High Fructose corn syrup 42%

Specs No.: HFCS01

Date of issue: 24/9/2020
Date of edit:

High Fructose corn syrup 42%

42% High Fructose Corn Syrup is a high fructose corn syrup produced using two stage enzymatic
process on starch slurry, where starch is enzymatically hydrolyzed to dextrose syrup, then the
isomerization process converts 42% of the dextrose into fructose. It is highly refined and demineralized
to maintain low salt content. 42% High Fructose Corn Syrup ideal for use in the food and beverage
industries. This easy-handling, stable syrup with 94% (DSB) combined fructose and dextrose solids
with its high sweetness may be used to replace up to 100% of sucrose or invert syrup in many food and
beverage applications such as jams, preserves, fruit fillings, Fruit preparations, frozen desserts, Sauces,
ketchups, mayonnaise, topping syrups and soft drinks.

Physical properties

Form Liquid syrup

Color Clear colorless to slightly yellowish liquid

Odor odorless

Chemical properties

Brix % at 20 oC 71-72

pH (undiluted) 3.5-4.5

SO2 ppm Max 50

Dextrose equivalent % (DE) Min. 94

Fructose % 40-42

Dextrose % 50-52

Maltose % Max. 4

Protein % 0.1 max

Ash% 0.5 max

Sulphated Ash 0.1 max

 Microbiological properties
Total Count max. 200 cfu/10 g

Molds & yeast max. 10 cfu/10 g

E. coli Absent

Salmonella Absent

Heavy Metals
Lead (ppm.) 0.5 max.

2.0 max.
Copper (ppm.)

0.1 max.
Arsenic(ppm.)

Shelf Life and Storage.

The recommended storage temperature range for 42% High Fructose Corn Syrup is 30-40 °C. Syrups
stored for extended periods (over 6 months) should be evaluated periodically for fitness of use.

Packaging
- Plastic drums of capacity 300 kg.
- Stainless steel mobile tanks with different capacities ranging from 4 to 10 tons.