Corn Syrup--for bakery industry

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:

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.