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CHARACTERISTICS

  • Invert Syrups keep products moist and provide a good texture and ‘mouthfeel’. They can also be used to enhance a product’s flavours and act as a binding agent.

PRODUCT VALUES

3 From cane sugar

3 Imparts natural colour

3 Contributes texture

  • Treacles are ideal for use in products where a richness of flavour and texture is required.

3 Enhances flavour

3 Preserving properties

3 Improves shelf life

3 Retains moisture

3 Controls crystallisation

3 Controls freezing point

Product

Sucrose % on sample

Invert % on sample

Total sugars % on sample

Ash % on sample

Solids refract %

Colour

Colour IU

pH at 50º Brix

SO2 mg/kg max

Pb, As, Cu mg/kg max

Lyle’s Golden Syrup N1000

30.0-33.0

47.0-51.3

>80

1.3-1.5

82.5-83.0

Tate’s Golden Syrup N3222

31.0-38.0

42.5-50.0

1.4 max

82.0-83.0

TLR Syrup N3223

29.3-35.3

46.0-50.0

1.5-3.6

82.1-83.1

Tate’s Dark Refined Syrup N3224

27.0-33.0

45.0-51.0

6.0 max

82.1-83.1

Treacles

No. 1 Treacle N9002

<44

>25

>63

4.0-10

82.0-84.0

No. 2 Treacle N9004

<43

>20

58.5-63.0

7.0-13.0

82.0-84.0

No. 3 Treacle N9005

<42

>12

54.0-58.5

7.0-14.0

82.0-84.0

220-300 Lov 500 25mm

4.8-5.8

10

Pb – 1.0 As – 1.0 Cu – 10.0

4.2-6.2

15

Pb – 5.0 As – 1.0 Cu – N/A

4.2-6.2

15

Pb – 5.0 As – 1.0 Cu – N/A

4.2-6.2

15

Pb – 5.0 As – 1.0 Cu – N/A

75.9-76.9

80 max

4.3-5.3

5

Pb – 0.5 As – 1.0 Cu – 2.0

68.0-69.0

80

5.0-6.0

5

Pb – 0.5 As – 1.0 Cu – N/A

75.1-77.1 3.0+/- 0.5 EBC 25mm neat

35 max

4.5-5.5

5

Pb – 0.5 As – 1.0 Cu – 1.0

1200-2200

5.0-6.0

10

Pb – 1.0 As – 1.0 Cu – N/A

600-1500

4.8-5.8

10

Pb – 1.0 As – 1.0 Cu – 10.0

3000 max

4.8-5.8 40

Pb – 1.0 As – 1.0 Cu – 10.0

74.1 min

0.3 max

67.0 min

0.1 max

34.2 min

0.1 max

Inverts

Invert Sugar ‘Water White Invert’ N2104

Invert Syrup BP/EP N2307

No. 1 Invert N2300

Syrups

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