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Inversion of glucose by enzyme

Hello friends.
As you know, the use of Glucose and Fuructose inverted sugars, known as corn syrup, is common in the world. The main factors in the use of these sugars are that they prolong the shelf life and provide physical advantages to the products they are used in. The fact that there is a lot of interest in these types of sugar has brought corn production to crazy levels in the world.
There is a product in Turkey that has just been completed and whose R&D studies have been terminated. An enzymatic reaction that causes the inversion of sucrose into Glucose and Fructose. It is a sugar that you can use in all food businesses that have to use glucose, including the jam, marmalade and fruit juice sector.
There are many countries and companies that perform enzyme inversion, but with the method they use, this process is carried out under vacuum at high temperatures for as long as 70 hours.
With this new method, the inversion is completely finished in 6 hours at 75 degrees Celsius and the result is obtained. Moreover, since the process is not applied at high temperature, Caramelization does not occur. The HMF value is almost 0 (zero).
For more detailed information, please contact +90 542 775 31 80 Watsapp line. This product is currently licensed in Turkey and has started to be used in the sweet and jam sector.
The use of this product will now eliminate the use of GMO corn syrups in the pharmaceutical industry, especially in syrup production. Every R&D work done in the food industry adds value to the system.

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