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Components | Indicative average (%) | Usual range (%) |
Brix at 20 deg celsius | 78 | 72 - 88 |
Total Reducing Sugars (TSAI) | 48 | 46 - 55 |
Moisture | 18 | 16 - 20 |
Water | 20 | 17 - 25 |
Sucrose | 35 | 30 - 40 |
Dextrose (Glucose) | 7 | 4 - 9 |
Levulose (Fructose) | 9 | 5 - 12 |
Other reducing substances | 3 | 1 - 5 |
Other carbohydrates | 4 | 2 - 5 |
Ash | 12 | 7 - 15 |
Nitrogenous compounds | 4.5 | 2 - 6 |
Non-nitrogenous acids | 5 | 2 - 8 |
Wax,Sterols andPhospholipids | 0.4 | 0.1 - 1 |
Pigments | - | - |
Vitamins | - | - |









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