Domino - Speciality Ingredients

DI-PAC DIRECT COMPACTING & TABLETING SUGAR

Di-Pac Direct Compacting & Tableting Sugar is an excipient used by the pharmaceutical industry. It’s useful properties include high flow ability, low hygroscopicity, sweetness and nonreactivity with other tableting ingredients.

Ingredients:

Sugar, Maltodextrin

Typical Analysis:

Colour White 60 (ICUMSA @ 40nm) (max)
Sucrose 97.0 +/- 0.75%
Maltrodextrin 3.0 +/- 0.75%
Loss on Drying 0.5% +/- 0.25%
Solubility Completely Water Soluble

Microbiological:

Yeasts 3/g (max)
Molds 3/g (max)
Mesophiles 50/g (max)

AMERFOND FONDANT SUGAR

Amerfond Fondant Sugar is a dry fondant sugar manufactured by a patented technique. Micron – sized crystals of pure cane sugar have been bonded with invert sugar to produce white, free-flowing porous particle resistant to caking.
Amerfond merely requires the addition of water ( with no heat) to produce the highest quality fondant for candy products with excellent extrusion qualities and superior whiteness and taste

Ingredients:
Sugar, Invert Sugar.

Typical Analysis:
Sucrose 95+/- 0.5%
Invert 5.0+/- 0.5%
Moisture 0.7% (max)

Physical Properties:
Colour White 55(ICUMSA @ 420nm) (max)
Granulation 1% on USS 40 (max)
40% through USS 200 (max)
Individual Crystal Size Below 40 microns (typical value)
Bulk Density 38 lbs/cu ft (approx)

Microbiological:
Yeasts 2/g (max)
Moulds 2/g (max)
Mesophiles 50/g (max).