High maltose syrup (powder) is made from high quality corn starch via liquefaction by enzyme preparation, saccharification, and and concentration.

The content of maltose is more than 50%. It can be kept in high temperature and acidity conditions.

It has a lower moderate sweet, comfort feeling, anticrystallinty, and lower freezing

points.

Hihg Maltose Syrup

Function and Application:

 1) It has the characteristics of Soft sweet, good taste, stable at high temperature

and acid condition, so it is reasonable to keep good quality and shelf life

2) It is better to use in candy production with tenacity and transparency than granulated sugar, and anti-sand is seldom occurred, which improves the quality

and reduces the cost

3) It can improve the taste and quality in cold drinks industry, because of crystallization resistance, low freezing points. At present it is widely used as a thickening and workability agent

4) In cakes, bread, baking foods, it can prevent the starch get older, keep good wet, and extend the shelf life

5) Because of higher osmotic pressure, maltose syrup has the advantage of long shelf life and steady taste in preserved fruits, succades, Jams, tinned fruits and cream

high Maltose powder

High Maltose Powder which refers to one of starch sugar products, takes starch of high quality as its raw material ans maltose as its main ingredient, through the enzyme action, liquification, concentration, drying, etc. 

1. High maltose powder has the function of preventing crystallization since it contains maltodextrin. Used in jam, jelly, etc. this product can prevent sucrose separating by crystallization and so prolong the shelf life. 

High maltose powder of fine ferment ability and moisture-keeping ability has been widely used in bakery foods and can prevent starch aging.

2. High maltose powder of low DE value and high boiling temperature can replace starch syrup by acid hydrolyzation to make foods taste more soft and more favorable sweet (the sweetness is about 40% of sucrose). Used in hard candy, it can create more transparence and prolong the shelf life. 

3. High maltose, short of protein, amino acid, etc. which are easy to cause Mailard reaction with carbohydrates, has fine themostability and so it is more appropriate to use in candy than maltose. 

3. Using pure high maltose liquid dropping into vein in medical treatment can effectively make the blood sugar unrise. So it is suitable for diabetic so supply nutrition and as carbon source of antibiotic vaccine.

4. High maltose powder after hydrogenization can generate maltitol which is a sweetener with the same sweetness as sucrose but low caloric value.

High maltose syrup:

1)      Dry solids: >/=75%

2)      Boiling temperature: >/=150°C

3)     Ph value: 4.6-6.0

High maltose powder:

1) Water: /=42%

2) Maltose content: >/=50%