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HS Code |
432147 |
| Product Name | Compound Sugars |
| Appearance | White crystalline powder |
| Taste | Sweet |
| Solubility | Highly soluble in water |
| Main Ingredients | Mixture of sucrose, glucose, and fructose |
| Usage | Food and beverage sweetener |
| Shelf Life | 12-24 months under proper storage |
| Storage Conditions | Cool, dry place away from sunlight |
| Moisture Content | Usually less than 1.0% |
| Purity | Typically above 98% |
| Energy Content | Approximately 400 kcal per 100g |
| Allergen Status | Generally allergen-free |
| Production Method | Blending and crystallization of various refined sugars |
As an accredited Compound Sugars factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging for Compound Sugars is a sealed white plastic bag, labeled clearly, containing 500g of fine, granulated powder. |
| Storage | Compound sugars should be stored in tightly closed containers to prevent moisture absorption and contamination. Keep them in a cool, dry, and well-ventilated area, away from direct sunlight and any sources of heat or ignition. Ensure that storage areas are clean and free from pests. Label containers clearly, and avoid storing with incompatible substances such as acids or oxidizers. |
| Shipping | Compound Sugars should be shipped in tightly sealed containers, protected from moisture and direct sunlight. Store and transport at ambient temperature, away from incompatible substances. Label packages clearly and comply with relevant transport regulations. Use suitable secondary packaging to prevent leakage or contamination during transit. Handle with care to avoid damage. |
Competitive Compound Sugars prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615651039172 or mail to sales9@foods-additive.com.
We will respond to you as soon as possible.
Tel: +8615651039172
Email: sales9@foods-additive.com
