| ≥1 piece |
Characteristics
Hige Maltose Powder is a maltose monohydrate, a carbohydrate sweetener and bulking agent. High Maltose pssesses fin anti-crystallizationg since it contains Maltodextrin so it's widely used in food industry. It can prevent cane sugar crystallizing and separating out in making jam and jelly so that the storage life is extended. High Maltose possesses fine be postponed. High Maltose can replace starch syrup made from starch syrup bydrolyzed by acid, Thus products will have soft taste and proper sweet degree. Because products aren't easily colored up and candies have fine diaphaneity and fine anti-sand ability and anti-melting ability,the storage life is extended.Since High Maltose has little protein and amino acid,it has fine heat Stability. It is more suitable than maltose in making candies by vacuum-film cooking and molding. Using pure high maltose liquor dropping into vein in medical treatment, blood sugar is rising uneasily so it's suitable for diabetic to supply nutrition and it's also used as carbon source of antibiotic bacteria.
Applicationg Range
High Maltose Powder prolongs the shelf life of baked goodes. Since it works better than other sugars to prevent starch retrogradation, it stabilizes natural fruit colors and flavors and enhaances flavors in food systems which otherwise may be dominatied by the sweetness of sucrose . High maltose powder is an ideal complement to sucrose yet retains very similar bulking and texture building qualities with one-third the sweetness. The possibility of blending gives the food technician more flexibility and freedom in matching sweetness and flavor profiles in his or her food systems while maintaining a given mouthfeel.
Like sucrose, High Maltose Powder is a disaccharide consisting of two glucose molccules, Therefore it is defined as a food , not as an additive. No additive petitions have been required nor are there restrictions on categories of use. It has processing characteristics similar to sucrose in terms of saccharimetric value, viscosity, osmotic pressure,gel strength,low water activity,etc. In additiong there are some advantages, which are indicated in the applications mentioned below as well as in the accompanying data.