| ≥1 piece |
Maltose syrup is made from refined starch by biochemical technology. The concentration is more than 50% of maltose
Product application
It has the characteristics of soft sweet, fine taste ,stable at high temperature and acid condition ,so it is reasonable to keep good quality and shelf life.
It is better to use it in Candy production with tenacity and transparency instead of granulated sugar.
Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicken and modeling agent. In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life
Product technique index
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Sense standards |
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Items |
Standards |
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Appearance |
Mucoserous and transparent liquid ,no visible impurities. |
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Color |
Colorless or yellowish |
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Smell |
|
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Flavor |
Soft sweet,no particular taste. |
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Chemial and physical standards |
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Items |
Unit |
standards |
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|
Excellent |
Good |
Regular |
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Dry solids |
% |
≥80 |
≥75 |
≥70 |
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DE |
% |
≥42 |
≥42 |
≥42 |
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Ph |
|
4.0-6.0 |
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Maltose |
% |
≥50 |
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Boilling temperature |
°C |
≥155 |
≥140 |
≥130 |
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Transparence |
% |
≥96 |
≥96 |
--------- |
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Sulphate ash |
% |
≤0.4 |
≤0.5 |
≤0.6 |
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Note: DE and concentration can be adjusted according to the use of consumers |
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Hygiene standards |
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|
Items |
Standards |
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Pb(pb2+) |
≤0.5mg/kg |
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As(as3-) |
≤0.5mg/kg |
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Coliforms(N) |
≤30/100g |
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Total bacterias(N) |
≤2000/g |
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Pathogens(samolnella) |
Negative |