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The Middle East region is very unique in culture, style and taste. In sweeteners, manufacturers focus on variety of innovative products that give satisfaction to consumers. However, they are becoming even more conscious on food safety, hygiene and health. Therefore, most manufacturers are now focusing on these critical points while keeping a sustainable business. Hence, the need a reliable supplier for their food ingredients to produce their valuable products. Operating from the Al Kharj facility, 150km South of Riyadh, MEFSCO deploys world class automation and controls systems managed by highly competent and vibrant professionals.
To further reinforce its leadership position in the manufacturing of high quality products, MEFSCO produces Corn Starch, Glucose Syrup, Fructose Syrup and Glucose-Fructose Syrup for customers within the Middle East market.
INTRODUCTION
Our Mission is to support food security for Saudi Arabia and the region in a sustainable way through providing a variety of food ingredients solutions.
The straight wayWe have committed ourselves to conduct all our dealings with honesty, decency and professionalism.
Students of the businessWe open to change and see problems as opportunities and learn from one another.
RespectWe treat those around us justly regardless of race, gender and religion. we provide equal opportunities for all.
ResponsibilityWe are accountable for our own actions. It is our obligation to preserve our environment, the resources we use and the communities we serve.
MISSION
VALUES
CORNOUR RAW MATERIAL
We, at MEFSCO, understand the challenges most manufacturers face in terms of quality, hygiene, product development, and most importantly cost & time efficiencies. Therefore, MEFSCO’s business strategy is to deliver consistently high quality ingredients to customers in the most effective and hygienic way, which creates competitive advantage for sustainable business.
MEFSCO SOLUTIONS
BULKSOLUTION
••••••••
Higher food quality and hygiene standardsEfficiencies in production processOptimal temperature controlCost effectivenessReduced laborLess wasteLess storage spaceTime saving
One of the most challenging areas for major manufacturers is how to improve operational efficiency and hygiene for best cost effectiveness and optimum operations. Our Bulk Solution is a service offering significant benefits to our customers, when compared to traditional transit in drum.
INVENTORYMANAGEMENT SOLUTIONWe have the ability to maintain large stocks at our high quality and hygienic warehouses to deliver products anywhere in the Middle East with Just-in-Time (JIT) delivery.
TECHNICAL & PRODUCTS APPLICATION DEVELOPMENT SOLUTIONS Our technical and products application development team will form a strategic and long-term alliance with customers by offering Technical Solutions in the areas of ingredient innovations, new product development, and line extensions. This will be achieved through the deployment of the technical capabilities newly acquired by the organization.
QUALITY CONTROL & FOOD SAFETYMEFSCO is committed to food safety and quality control. To enhance our competitive advantage, we continually strive to apply the highest quality and regulatory standards in delivering safe products to satisfy customers’ requirements.
Since 2003, we continue to meet consistent quality standards of a rapidly expanding market.
Our Quality and Product Development Division has embedded this principle firmly into the way we manage our business. The division is dedicated to ensure that the growing size and complexity of our
business never compromises the quality of our products. Its purpose is to ensure we always keep our promise of “High Quality.”
In depth, we do all microbiological, chemical and physical analysis required from raw materials, in-processes and final products.
Finally, we continue to implement food safety standards based on the Food Safety Management System (ISO22000: 2005) to ensure careful monitoring of food safety following SFDA/GSO & international standards.
Quality First… Quality Always…
OUR PRODUCTS
NATIVE CORN STARCHFOOD GRADEApplication:A wide range of bakery, convenience, confectionary products and similar products (Biscuits, soups, sauces, creamy spreads & fillings, salad dressings, etc.) Functionality:Texturizing agents, film formers, water binders, fillers and thickeners.
Specification: SN0000F
Packaging:
Moisture (%) <13
Bulk Density (packed) ( Kg/m3) 625 - 675
Particle Size (%) <0.25(retention on 120#)
1,000KG Jumbo Bag 25KG Bag
NATIVE CORN STARCHINDUSTRIAL GRADEApplication:A wide range of cardboard, paper, paint, gypsum board, textile sizing, adhesives, drilling, etc.
Functionality:The chain links of industrial starch allowed it to be used as filler and binder agents in these industrial applications.
Specification: SN0000I
Packaging:
Moisture (PH= 4.5 - 6) (%) <14
PH 4.5 - 6
Bulk Density (packed) ( Kg/m3) 625 - 675
Particle Size (%) <0.5(retention on 120#)
1,000KG Jumbo Bag 25KG Bag
GLUCOSE SYRUPSTANDARD CONFECTIONARY GRADEApplication:A wide range of bakery, dairy, confectionary products, sweets and candies (especially - caramel, candy, toffee, halawa, ice cream, frozen desserts, etc.)
Functionality:The diverse functions of Glucose Syrup-DE 42 makes it suitable as a good sweetener, humectant, prevents crystallization, bulking agent, freeze point depression, etc.
Specification: G4281N
* Brix value - 82.6-84.6 at 20 ˚C.
Dextrose Equivalent (DE) 41- 44
Dry Substance (DS) 80 - 82
Viscosity ( cPs) 50ºC,spindle 4, 20 rpm 4000 - 6000
300KG Drums 25,000KG Bulk
Packaging:
GLUCOSE SYRUPHARD CANDY GRADEApplication:A wide range of bakery, dairy, confectionaries especially hard candy, toffee, fudge, caramels, jam, baklava, Jellies, halwa, etc.
Functionality:The encapsulating characteristics of glucose syrup makes itsuitable as a good sweetener, humectant, prevents crystallization, bulking agent, freeze point depression, etc.
Specification: G3883NDextrose Equivalent (DE) 37.5 - 40.5
Dry Substance (DS)% 82 - 84
Viscosity ( cPs) 60ºC,spindle 4, 10 rpm 14000 - 18000
300KG Drums 25,000KG Bulk
Packaging:* Brix value - 84.9-78.0 at 20 ˚C.
GLUCOSE SYRUPCHEWING GUM GRADEApplication:A wide range of bakery and confectionaries (especially chewing gum).
Functionality:Sweetness, humectant, prevents crystallization and bulking agent.
Specification: G3883FDextrose Equivalent (DE) 36 - 39
Dry Substance (DS)% 82 - 84
Viscosity ( cPs) 60ºC,spindle 4, 10 rpm 17000 - 19000
300KG Drums 25,000KG Bulk
Packaging:* (SO2 < 40ppm).
GLUCOSE SYRUPSOFT CANDY GRADEApplication:A wide range of confectionary products, soft toffees, soft texture caramels, marshmallows, bakery, convenience, dairy, beverages, nougat and jellies.
Functionality:Texturizing properties of Glucose Syrup-DE 63 enhances the malleable nature of the products as well as sweetness, humectant, prevents crystallization, bulking agent, etc.
Specification: G6381FDextrose Equivalent (DE) 60 - 65
Dry Substance (DS)% 79.5 - 81.5
Viscosity ( cPs) 50ºC,spindle 4, 20 rpm 1600 - 2200
* (SO2 < 10ppm).
300KG Drums 25,000KG Bulk
Packaging:
FRUCTOSE CORN SYRUPF42 (Corn Liquid Sugar)Application:A wide range of beverages, convenience & sauces, bakery, confectionery and dairy.
Functionality:Used as a direct replacement for sugar in juice/beverage, ketchup/sauces, halawa/confectionary and ice cream industries. Also, it is used as an invert sugar in the bakery sector for its sweetness, flavor enhancement and browning color improvement.
Specification: F42Dry Substance (DS)% 70 - 72
Fructose 41
Dextrose 48
300KG Drums 25,000KG Bulk
Packaging:
GLUCOSE - FRUCTOSE CORN SYRUPGF10 GRADEApplication:Confectionaries (especially for Baklava & Arabic sweets syrups, Omani halwa & Bahraini halwa).
Functionality:Excellent humectant properties, effective flavor enhancement, bodying agent, gives shine, preservative of microbial activity, and prevents sugar crystallization.
Specification: GF10Dry Substance (DS)% 76 - 80
Fructose 8 - 10
Dextrose 35 - 40
300KG Drums 25,000KG Bulk
Packaging:
GLUCOSE - FRUCTOSE CORN SYRUPGF20 GRADEApplication:A wide range of food processing; especially (Marshmallow candies, Chewy Toffee, Nougat, Ice cream and Turkish Delight).
Functionality:Sweetness, flavor enhancement, increase shine, prevents crystallization, etc.
Specification: GF20Dry Substance (DE) % 79 - 81
Fructose (DS) % 18 - 20
Dextrose % 28 - 40
300KG Drums 25,000KG Bulk
Packaging:
GLUCOSE - FRUCTOSE CORN SYRUPGF30 GRADEApplication:Confectionaries (especially for halawa, jam and ice cream).
Functionality:Used as a direct replacement for sugar in halawa & jam to improve sweetness, flavor enhancement. Improve the tahini taste increase in halawa or fruit taste in jams. It also prevents sugar crystallization in halawa and jam. Further, GF30 works as a humectant and to improve product shelf life.
Specification: GF30Dry Substance (DS)% 78 - 81
Fructose 30 - 33
Dextrose 35 - 40
300KG Drums 25,000KG Bulk
Packaging:
MALTOSE SYRUPM50 GRADEApplication:The versatile syrup is used in a wide variety of processed foods such as hard candy, nougat, ice cream, jam/jelly, etc.
Functionality:Excellent humectant properties, effective flavor enhancement, bodying agent, gives shine, preservative of microbial activity, and prevents sugar crystallization.
Specification: M50Dry Substance (DS)% 79 - 82
Dextrose Equivalent (DE) 42 - 48
Dp1 ( Dextrose) <5
Dp2 (Maltose) 49 - 56
300KG Drums 25,000KG Bulk
Packaging:
MEFSCO PRODUCT PORTFOLIO& APPLICATION RECOMMENDATIONS PR
OD
UC
T SP
ECIF
ICAT
ION
Product Grade G3880F G3883F G3883N G4281N G6381F M50 F42 GF30 GF20 GF10 Starch FG Starch IG
Product type Glucose Glucose Glucose Glucose Glucose Maltose Fructose Glucose-Fructose
Glucose-Fructose
Glucose-Fructose Starch Starch
DE 38 38 38 42 63 45 N/A N/A N/A N/A N/A N/A
% DS 80 83 83 81 81 80 72 79 80 78 87 87
Appearance Viscous Very viscous
Very viscous Viscous Viscous Viscous Less
viscousLess
viscousLess
viscous Less
viscous Powder Powder
Odor Odorless Odorless Odorless Odorless Odorless Odorless Odorless Odorless Odorless Odorless Odorless Odorless
Color Clear and colorless
Clear and colorless
Clear and colorless
Clear and colorless
Clear and colorless
Clear and colorless
Clear and colorless
Clear and colorless
Clear and colorless
Clear and colorless
White/light
cream
White/light
cream
Taste Slightly Sweet
Slightly Sweet
Slightly Sweet
Medium Sweet
Very Sweet
Medium Sweet
Very Sweet
Medium Sweet
Medium Sweet
Medium Sweet N/A N/A
SO2 ppm <40 <40 <400 <400 <10 <10 <10 <10 <10 <10 <10 <200
pH 3.5 - 6 3.5 - 6 3.5 - 6 3.5 - 6 3.5 - 6 3.5-6.0 3.5-6.0 3.5-6.0 3.5-6.0 3.5-6.0 4.5 - 6 4.5 - 6
TYPI
CAL
APP
LIC
ATIO
NS
Beverages
Juice Drinks & Nectars •
Carbonated Drinks •
Confectionery
Chewing Gum • • • • •
Chocolate Products • • • • •
Halawa • • • • • •
Hard Candy • • • • •
Marshmallow, Toffee, Fudge, Caramels • • • • • •
Turkish Delight • • • •
Wine gums, jellies, molded & extruded • • • • • • •
Bakery
Biscuits, Buns, Marmoul • • • • • • • •
Cake • • • • • • • • • • •
Baklava • • • • • • • •
Dairy
Ice Cream • • • • • • • • •
Yoghurt & Desserts • • • • • • • • •
Flavored Milk • • • • • •
Convenience
Ketchup, Sauces & Mayonnaise • • • • •
Jam & Marmalade • • • • • • •
Fruit Preparations & Desserts Filling • • • • • • • •
Corn & Formulated Beef Pate’ • • • •
Custard & Pudding (RTE) • • • •
Industrial
Paper, Paint, Card-, Gypsum board •
SUGGESTED APPLICATIONS OF GLUCOSE & FRUCTOSE FOR SUGAR REPLACEMENT
Product Types
Sugar Replacement with Fructose Syrups
(F42)
Sugar Replacement with Glucose 42 DE, 38
- 63 DE
Benefits
Juice & Dairy Flavored Beverages
50-100% Replacement N/A
Consistent fruit flavor profile. Cost savings:
cost savings & operation efficiency
Ketchup & Sauces(Use of GF 30 Solutions)
50-100% Replacement
20 - 30% of F42 replacement
Better freshness, product gloss, texture & flavor
profile. Cost savings & operation efficiency
Jam & Fruit Preparation(Use of GF 30 Solutions)
50-100% Replacement
20 - 30% of F42 replacement
Prevent crystallization. Better texture & flavor.
Cost savings & operation efficiency
Halawa Sweets(Use of GF 30 Solutions)
50-100% Replacement
20 - 30% of F42 replacement
Better product texture & flavor profile. Cost savings
& operation efficiency
Ice Cream(Use of GF 30 Solutions)
50-100% Replacement
20 - 30% of F42 replacement
Better texture (scooping) & freezing point depression. Cost savings & operation
efficiency
Bakery Products (Cakes, Biscuits and Croiussant/bread)
up to 30% sugar replacement
20 - 30% sugar replacement
Better product texture-soft, moistness retention, browning and longer shelf
life…processing aid
Hard Boil Candy Max 10% of sugar 50 - 60% sugar replacement
Better texture, shewiness & product quality - sugar crystalization control &
Processing aid
Soft Boil Candy(Toffee, Caramel) Max 10% of sugar 40 - 50% sugar
replacement
Better texture, shewiness & product quality - sugar crystalization control &
processing aidBaklava & Arabic sweets Syrups(Use of GF 10 Solutions)
50% mix with Glucose
50% with Fructose syrup F42
Cost savings & operation efficiency
PALESTINE
LEBANON
OUR NETWORK
P.O.Box: 53858, Riyadh 11593Kingdom of Saudi ArabiaTel: +966 11 261 2222Fax: +966 11 261 [email protected]
Contact Us
www.mefsco.com
