In reply to Post #29
The Chinese daisang one doesn't have the fructose element
Yup meant karo
The Chinese daisang one doesn't have the fructose element
Yup meant karo
In reply to Post #30
It's no doubt 5L rather than 5K, just states 5K on Amazon.
It's been advised that Fructose is added to it, so there's your fructose element.
It's no doubt 5L rather than 5K, just states 5K on Amazon.
It's been advised that Fructose is added to it, so there's your fructose element.
In reply to Post #32
I've seen it called 100%glucose and that only certain types have it
I've seen it called 100%glucose and that only certain types have it
In reply to Post #32
Life would be easily if you get it in for us Callum. I'll even call you handsome 😍
Life would be easily if you get it in for us Callum. I'll even call you handsome 😍
In reply to Post #33
If its 100% glucose, it wont have fructose in it?
Have a search, simply add fructose powder to the stuff cam mentions below. Freely available on amazon
If its 100% glucose, it wont have fructose in it?
Have a search, simply add fructose powder to the stuff cam mentions below. Freely available on amazon
In reply to Post #35
It's very different simply adding a powdered sugar to actually having it added prior to being inverted. With corn itself having negligible fructose it's always added. It would be a good product to sell. Just saying.
It's very different simply adding a powdered sugar to actually having it added prior to being inverted. With corn itself having negligible fructose it's always added. It would be a good product to sell. Just saying.
In reply to Post #36
But Karo have “fructose free” on their bottles (I'm looking at one) - its one of their “healthy” selling points lol.
Afaik you can't get Fructose from corn.....
But Karo have “fructose free” on their bottles (I'm looking at one) - its one of their “healthy” selling points lol.
Afaik you can't get Fructose from corn.....
In reply to Post #37
This is how they make it, "As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose."
https://en.wikipedia.org/wiki/High-fructose_corn_syrup#Process
This is how they make it, "As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose."
https://en.wikipedia.org/wiki/High-fructose_corn_syrup#Process
In reply to Post #23
Thanks for passing on Mark's advice...
Happy Christmas everyone.
Thanks for passing on Mark's advice...
Happy Christmas everyone.
In reply to Post #39
Pardon?
Pardon?
In reply to Post #40
Like I said, Mark Casper passed this on a while ago......
Like I said, Mark Casper passed this on a while ago......
In reply to Post #38
I meant “naturally” - it needs even more processing to get there. I'd rather use a “natural” fructose than a synthesised one.
I meant “naturally” - it needs even more processing to get there. I'd rather use a “natural” fructose than a synthesised one.
In reply to Post #41
I gathered, felt like a dig from Ken, many people can reach the same findings, been adding for years.
Totally respect marks techniques, outside the box but consistently proven
I gathered, felt like a dig from Ken, many people can reach the same findings, been adding for years.
Totally respect marks techniques, outside the box but consistently proven
In reply to Post #43
And uses ABS 👍
😂
And uses ABS 👍
😂
In reply to Post #44
hes a mainline lad aint he?
You can use utter trash so long as you have his hookbaits you'll be fine
hes a mainline lad aint he?
You can use utter trash so long as you have his hookbaits you'll be fine