maltose syrup

 Good anti-maltose syrup crystalline, often used in jam manufacture jelly to prevent crystallization of sugar, can be a good fermentation, and it is used extensively for bread, cakes, beer industry, but also are widely used in candy, beverages, baked foods , condiments and other fields.

Maltose syrup , malt syrup line using high-quality starch as raw materials, through the enzyme liquefaction, saccharification, after the system was refined by maltose as the main ingredients of the syrup. Maltose syrup is low and moderate sweetness, strong and delicious, taste good, anti-crystallization of the low freezing point, at high temperatures and relatively stable under acidic conditions, the advantages of a higher osmotic pressure.

Maltose syrup, tasty and strong, good taste, anti-crystallization of the low freezing point, the advantages of a higher osmotic