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    Location: Home -> Products -> High Maltose Syrup
    High Maltose Syrup is made from refined starch by biochemical technology. The concentration is more than 50% of maltose.

Characteristics:
It has the characteristics of Soft sweet, fine taste ,stable at high temperature and acid condition, so it is reasonable to keep good quality and shelf life.
It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent.
It has advantages of anticrystallinty, lower freezing points. So,it can improve the taste feeling and quality and reduce production cost. It is widely used as thickener and plasticisation in cold drinks industry.
In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life.
High quality and delicious taste are kept in preserved fruits, succades, Jams, tinned fruits and cream.

Application :
1.In confection industries

Names

index

Notes

Soft candy

DE : 35 40

Dry solids : 75.0% 85%

pH : 5.0 6.0

Boiling temperature : 115 125

Controling pH is to keep good elasticity.

Crisp candy

DE : 42% 48%

Boiling temperature : 150 170

pH : 4.6 6.0

Dry solids : 75.0% 85%

Low DE with high boiling temperature may cause and brightness poor tensity.

Milk candy

DE : 35 42

Boiling temperature : 138 148

pH : 4.6 6.0

Dry solids : 75.0% 85%

Low DE and low boiling temperature make good appearance and tenacity.

Hard candy

DE : 40 48

Boiling temperature : 150 160

pH : 4.6 6.0

Dry Solids:75.0%85%

No problems in boiling process with direct fire or interlayer boiler.

Moulding candy

DE : 40 46

Boiling temperature : 150 160

PH Value:4.66.0

Dry solids : 75.0% 85%

It is not easy to demould with low DE. But too high DE and boiling temperature may cause poor shape.

Lump maltose

DE : 38 45

Boiling temperature : 140 150

PH Value: 4.6 6.0

Proper DE and boiling temperature is beneficial to increase output and save time. Too low tempeature may lead to poor tenacity.

2. In beverages and dairy products
It has a lower moderate sweet, comfort feeling, anticrystallinty, lower freezing points and good chemical stability. So ,it is widely used in beverages and dairy products .

3. In Bakery Food Industry
It has good deoxidizati and is beneficial for fermentation in Bakery Food Industry


Products Technique Index
Sense Index
Items
Index
Appearance
colorless , transparent and viscous liquid

Physics Index
Items
Index
Top grade
First grade
Qualified
Dry solid
80%
75%
70%
Boiling temperature
155
150
145
PH value
4.6 -- 6.0
DE value
42%
Maltitol content
50%
Transparency
98%
Sulphate ash
0.3%
0.4%
0.5%
Note : DE value and concentration can be adjusted according to the requirements of consumers

Hygiene Index
Items
Index
Pb(Pb2+)
0.5mg/kg
As(As3-)
1.0mg/kg
Cu Cu
5.0mg/kg
SO2
100.0mg/kg
Total bacterias (N)
3000 cfu/g or ml
Coliforms (N)
30MPN/100g or 100ml
Pathogens (samolnella)
Negative
 
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