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maltose syrup is made from high quality corn starch using enzyme technology.It is a starch sugar in which the content of maltose is more than 50%.It has many advantages such as a low moderate sweet,anticrystallization,low freezing point,high osmotic pressure ect.
Maltose syrup is widely used in candy, frozen food, drinks, beer,yellow wine, ratafee, jelly, baked food, presered fruit, condiments, zymin, medicine,meat,etc
1.Description of product:
1) Name of product: maltose syrup/liquid glucose
2) Molecular formula: C12H22O11
3) Molecular weight: 342.31
4) Raw material and genus: corn starch
2.Item Index
Appearance: Viscous liquid, no visible impurities by naked eyes Fragrancee Special fragrance of maltose.
Taste: Odorless ,soft sweet, no peculiar smell
Dry Material (solid )% : 84%
Boiling temperature : 155
PH Value : 4.6-6.0
Sulphate ash%d 0.3
Transparency%:98
3.Character &Application
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.
Liquid glucose
items | index |
appearance | Corlorless,brownish red |
Dry solid substance | 84% |
DE value(%) | 40-60 |
transparency | ≥98% |
sulphate ash | <0.3% |
PH value | 4.6-6.0 |
Boiling temperature | ≥155 |
Packing:25kg,300kg plastic drums (its specification and packing can be adjusted based on the customers requirements.)
glucose syrup