High maltose syrup
Product Details
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
Function and Applied:
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. Characteristics: The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolyzes of mono, and higher corn syrup can be made from any sources of starch, wheat, rice and potatoes are the most common sources. 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 Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness. Corn syrup is syrup, made using corn starch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Corn syrup is produced from starch through the process of the liquefaction by amylase, saccharification by -amylase and debranching enzyme and the refining techniques. The concentration of maltose is more than 70%. |
Corn syrup is syrup, made using corn starch as a feedstock, and composed mainly of glucose.
- Arsenic(As):<0.5
- DE Value:4.0-6.0
- Sulfate:<0.5
- PH Value:4.6-6.0
- viscous liquid:colorless , transparent
- Model Number: maltose syrup--popular nutritiona...
- Place of Origin:Shandong China (Mainland)
- Packaging:Drum
- Form:Liquid
- Type:Cane Sugar
- Category:Sugar
- Country:China (Mainland)
- telephone:0086-532-88762597
| PH Value: | 4.6-6.0 |
| viscous liquid: | colorless , transparent |
| Model Number: | maltose syrup--popular nutritional sugar source |
| Place of Origin: | Shandong China (Mainland) |
| Packaging: | Drum |
| Form: | Liquid |
| Type: | Cane Sugar |
| Category: | Sugar |
