Glucose Syrup Cane Organic
Glucose syrup is the most viable substitute for sugar. It is an aqueous solution of several compounds: principally glucose, dextrose and maltose. A purified, concentrated solution of nutritive monosaccharides and higher saccharides, it is obtained by hydrolysing starch with specific enzymes under controlled conditions. Important functional properties of glucose syrup include high fermentability, viscosity, hygroscopicity, sweetness, colligative properties and facilitates browning reaction; it adds body and mouthfeel in the preparation of various products. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.