Our brand of glucose syrup is made from direct conversion of high glucose palm sap extract into food grade glucose syrup, hence by-passing starch saccharification process. Palm sap (similar to maple sap) is the sweet nectary juice that flows in the wet spongy trunks of palm trees, and can be tapped by cutting the inflorescense and letting the juices flow. Alternative method is to harvest the whole tree during re-planting season, and using mechanical means to extract the sweet sap from the trunks. 

Our species of selected palm trees are high in glucose, the necessary invert sugar component to stabilize crystal formation. The sugar profile of our palm species are as follows: glucose *0%, fructose *0%, sucrose *0%.

After pasteurization, filtration and clarification, palm glucose syrup is ready to be used for candy, desserts, beverages, pastries, etc. They perform the important role of humectants and to prevent crystallization of cane sugar. In view of escalating food prices, you can now substitute conventional glucose syrup with glucose syrup made from sustainable sources.

By using palm glucose syrup, disarded palm trees no longer need to left on the fields to rot or burnt causing significant adverse environmental impact. 

Encourage sustainability, and substitute today!

DETAILED SPECIFICATIONS

Boiling temperature **5          

PH value  4.**6.0

Protein  0.1%

Sulphate ash   0.3% 

Transparency  *8%

Sulfur dioxide   **0 mg/kg

Pb( Pb2+) 0.5mg/kg

As (As*-)   0.3mg/kg

Coliforms (N)  *0MPN/**0g

Total bacteria (N)  ***0cfu/g

Pathogens (salmonella)  Negative