maltose syrup

Detailed introduction to maltose syrup:

1: Dry substance: 75-84 % min.
2: DE value (dextrose equivalent): 46-55
3: pH value: 4.0-5.5
4: Boil temperature: 135 celsius degrees min
5: Transparency: 96% min
6: Viscosity: 45000cp
7: Protein: 0.10 max
8: Ash: 0.3 % max

Brief introduction:
Glucose syrup, allso called as corn syrup or maltose syrup, mainly contents maltose and is a kind of syrup made from corn starch by double enzyme technique. It is moderate soft sweet with fragrance of malt, stable in high temperature and acid condition and has advantages of anti-recrystallization, lower freezing points etc., which improves the product quality and lowers the costs. It is used in many industries such as candy, drinks, beer brewage, confectionary, frozen food, beverage, beer, yellow wine, ratafee, jelly, baking food, candied fruit, flavoring, enzyme preparation, medicine, meat products etc...Furthermore, it has low calorie and will benefit the cardiovascular, diabetes and obese patients.

Characteristics:
1. Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet taste raw material.
2. The sweetness of maltose syrup is about 40% of the sucrose's, 60% of glucose's
3. Well anti-sand in the candy, fruit jelly, jam and other food products, and crystallization and anti-sand are seldom occurred
4. Stable at high temperature and acid condition, especially suitable for the candy
5. Well in keeping wet, fragrant, permanence of color. The maltose and the water form composition, so enhance water and wet holding capacity at the same time reduce water activity
6. Stable in the chemistry performance, low in freezing point and high in expansibility
7. Unique viscosity in food and drinks, which can be served as modifying agent
8. The maltose is not decomposed easily by the oral cavity bacterial, and produces the acid, so it can prevent decayed tooth