High Maltose Syrup for Bakery products

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

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

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

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

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

Application:

Package: 25kg tin drums 75kg, 275kg plastic drums (its specification and packing can be adjusted based on the customer's requirements)

Negative

Pathogens (samolnella)

30MPN/100g or 100ml

Coliforms (N)

3000 cfu/g or ml

Total bacterias (N)

100.0mg/kg

SO₂

5.0mg/kg

Cu Cu

1.0mg/kg

As(As3-)

0.5mg/kg

Pb(Pb2+)

Index

Items

Hygiene Index

Note : DE value and concentration can be adjusted according to the requirements of consumers

0.50%

0.40%

0.30%

Sulphate ash

98%

Transparency

50%

Maltitol content

42%

DE value

4.6 -- 6.0

PH value

145

150

155

Boiling temperature

70%

75%

80%

Dry solid

Qualified

First grade

Top grade

Index

Items

Physics Index

colorless , transparent and viscous liquid

Appearance

Index

Items

Sense Index

Products Technique Index

Corn syrup is widely used as a new popular nutritional sugar source with the characteristic of soft sweet and special flavor. It contains mainly maltose, only little glucose and oligosaccharide. The product is easily absorbed and assimilated by the body.

Corn syrup is widely used as a new popular nutritional sugar source with the characteristic of soft sweet and special flavor. It contains mainly maltose, only little glucose and oligosaccharide. The product is easily absorbed and assimilated by the body.

Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavor. Because cane sugar quotas raise the price of sugar in the United States, domestically produced corn syrup and high fructose corn syrup are a less expensive alternative often used in American-made processed and mass-produced foods, candies, and sodas to help control costs.

Corn syrup is syrup,made using corn starch as a feedstock, and composed mainly of glucose.It is produced from starch.