 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:4.6-6.0 |
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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