The principle method of grading corn syrup is by reference to its density, which is measured on the Baume(Be) Scale. When the density drops below 30° Be the syrup is liable to fermentation. In cold climates, it is usually more convenient to handle 43° Be goods, as at low temperature and higher concentrations the syrups tend to become viscous. In india, however, higher Baume material can be handled. As the dextrose is the principle ingredient in both corn syrup and corn sugar, the term dextrose equivalent (DE) is used to indicate the percentage of dextrose present when calculated on a dry basis.

PACKING : HMHDPE or M.Steel Barrels of 300 Kgs.