Tat Nişasta
Syrups
Glucose Syrups
Tatsan:Purified concentrated natural corn syrups obtained by hydrolyzing corn starch.
TG60
Advantages
- Maintains product moisture balance.
- Supports smooth texture formation.
- Controls crystallization and viscosity.
- Contributes to product thickness, structure, and texture.
- Improves taste and appearance, providing balanced sweetness.
- Provides glassy and shiny appearance, increasing transparency.
Applications
- Hard and soft candies
- Caramel, Jelly, Fondant
- Chocolate, Candied fruits, Jam
- Marmalade, Fruit gels
- Bread, Biscuit, Canned foods
- Ketchup
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 82,0 | 84,0 |
| DE (%) | 58,00 | 62,00 |
| Dextrose (%) | 30,0 | 36,0 |
| Maltose (%) | 30,0 | 36,0 |
TG42
Advantages
- Maintains moisture balance.
- Supports smooth texture formation.
- Crystallization / viscosity control.
- Contribution to thickness and texture.
- Balanced sweetness.
- Shiny appearance, increased transparency.
Applications
- Hard and soft candies
- Caramel, Jelly
- Chewing gum, Chocolate
- Cake, Salad dressings
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 82,0 | 84,0 |
| DE (%) | 40,00 | 44,00 |
| Dextrose (%) | 14,0 | 21,0 |
| Maltose (%) | 12,0 | 18,0 |
TG40
Advantages
- Maintains moisture balance.
- Supports smooth texture formation.
- Crystallization / viscosity control.
- Contribution to thickness and texture.
- Balanced sweetness.
- Shiny appearance, increased transparency.
Applications
- Hard and soft candies
- Caramel, Jelly
- Chewing gum, Chocolate
- Cake, Salad dressings
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 82,0 | 84,0 |
| DE (%) | 37,00 | 42,00 |
| Dextrose (%) | 14,0 | 20,0 |
| Maltose (%) | 12,0 | 16,0 |
TM50
Advantages
- Maintains moisture balance.
- Supports smooth texture formation.
- Crystallization / viscosity control.
- Contribution to thickness and texture.
- Balanced sweetness.
- Shiny appearance, increased transparency.
Applications
- Hard and soft candies
- Jelly
- Candied fruits
- Canned foods
- Ketchup
- Salad dressings
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 82,0 | 84,0 |
| DE (%) | 40,00 | 46,00 |
| Dextrose (%) | - | 3,0 |
| Maltose (%) | 50,0 | - |
TM40
Advantages
- Maintains moisture balance.
- Supports smooth texture formation.
- Crystallization / viscosity control.
- Contribution to thickness and texture.
- Balanced sweetness.
- Shiny appearance, increased transparency.
Applications
- Hard and soft candies
- Jelly
- Candied fruits
- Canned foods
- Ketchup
- Salad dressings
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 82,0 | 84,0 |
| DE (%) | 38,00 | 46,00 |
| Dextrose (%) | - | 3,0 |
| Maltose (%) | 40,0 | 50,0 |
Fructose Syrups
Tatsan: Purified concentrated natural corn syrups obtained by hydrolyzing corn starch and isolating fructose syrup.
TF42
Advantages
- Improves viscosity and remains stable under acidic conditions.
- Enhances perception of fruit flavors and aromas.
- Contributes to product thickness, structure, and texture.
- Improves taste and appearance, providing balanced sweetness.
- Provides a shiny appearance.
Applications
- Carbonated beverages
- Fruit juices
- Energy drinks
- Bakery products
- Alcoholic beverages
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 70,7 | 71,7 |
| pH | 3,30 | 6,00 |
| Fructose (%) | 41,0 | 44,0 |
TF55
Advantages
- Improves viscosity and remains stable under acidic conditions.
- Enhances perception of fruit flavors and aromas.
- Contributes to product thickness, structure, and texture.
- Improves taste and appearance, providing balanced sweetness.
- Provides a shiny appearance.
Applications
- Carbonated beverages
- Fruit juices
- Energy drinks
- Bakery products
- Alcoholic beverages
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 74,8 | 75,8 |
| pH | 3,30 | 6,00 |
| Fructose (%) | 55,0 | - |
Glucose-Fructose Syrups
Tatsan: Purified concentrated natural corn syrups obtained as a mixture of glucose and fructose syrups by hydrolysis of corn starch.
TF30
Advantages
- Contributes to product thickness, structure, and texture.
- Improves taste and appearance, providing balanced sweetness.
- Provides glassy and shiny appearance, increasing transparency.
Applications
- Jam
- Halva
- Candies
- Ice cream
- Jelly
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 78,0 | 81,0 |
| DE (%) | 71,00 | - |
| Fructose (%) | 21,0 | 25,0 |
| Dextrose (%) | 27,0 | 35,0 |
TF20
Advantages
- Contributes to product thickness, structure, and texture.
- Improves taste and appearance, providing balanced sweetness.
- Provides glassy and shiny appearance, increasing transparency.
Applications
- Jam
- Halva
- Candies
- Ice cream
- Jelly
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 78,0 | 81,0 |
| DE (%) | 71,00 | - |
| Fructose (%) | 21,0 | 25,0 |
| Dextrose (%) | 27,0 | 35,0 |
TF10
Advantages
- Prevents crystallization in sweets.
- Contributes to product structure and texture.
- Improves taste and appearance, offers ease of use.
- Provides a shiny appearance.
Applications
- Baklava
- Syrup-based desserts
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 78,0 | 82,0 |
| DE (%) | 64,00 | - |
| Dextrose (%) | 10,0 | 13,0 |
| Maltose (%) | 27,0 | 32,0 |
TGF62
Advantages
- Contributes to product thickness, structure, and texture.
- Improves taste and appearance, providing balanced sweetness.
- Provides glassy and shiny appearance, increasing transparency.
Applications
- Candies
- Chocolates
Key Properties
| Parameters | Min. | Max. |
|---|---|---|
| Brix (%) | 76,5 | 81,0 |
| DE (%) | 77,00 | 81,00 |
