| ≥1 piece |
High maltose possesses fine anti-crystallization since it contains Maltodextrin so it is 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 fermentability so it? S widely used in bread, cakes and beer making. Starch aging of cakes can be postponed.
High Maltose can replace starch syrup made from starch syrup hydrolyzed 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
Application Range
High Maltose can be used to produce maltitol, which is a kind of Sweetener that has the same saccharinity and lower quantity of heat compared to cane sugar.
High Maltose is also the maltose that produces malt ketose and Isomaltooligosaccharide which play stimulative function in breeding helpful Bifido-stimulative lactobacillus. It is food material of functional food.
High Maltose produced by advanced techniques, can be combined with brewed products in ferment and can make dissociative acid keep long-time freshness. Thus the taste of products can be adjusted so that it can give off attractive fragrance.
Used in yellow jam and chili sauce, it can increase the content of reductive Sugar and adjust color and taste.
Used in sauce, it can increase the content of amino acid and adjust color and taste.
Used in vinegar, it can make acidity of vinegar taste tender and steady the flavor of vinegar.
Candies and cakes, drink products, dairy products, seasonings, baked foods, nourishment liquor, drugs, jam, jelly, canned food, meat products, honey products, etc.
Quantity suggested: 10%-20% added in the late processing of fermenting