| ≥1 piece |
The products is made from corn starch by enzyme treatment following the process of liquefaction,saccharification,purification,and concentration.
Technical Specification
1.Sense index
| Items | Index |
| Appearance | Viscous and transparent Liquid, no impurities |
| Color | Colorless or yellowish, Clear and transparency |
| Smell and Odour | Mild sweet, no off taste |
2.Physical and Chemical Index
| Items | Index | ||
| Maltose | High Maltose | ||
| Dry Solids /% | >=70 | ||
| Maltose /% | |||
| >=50 | >=70 | ||
| pH / % | 4.0~6.0 | ||
| Transparency /% | |||
| >=95 | |||
| Boiling Temp./a?? | >=140 | >=150 | |
| Sulphate ash /% | <0.3 | ||
3.Hygiene Index: Meet GB 15203(see the followingsheet)
| Items | Index |
| Total Arsenic (as As) /mg/kg | <=1.0 |
| Lead (as Pb) /mg/kg | <=0.5 |
| Copper(as Cu) /mg/kg | <=5.0 |
| SO2 /g/kg | <=0.2 |
| Total count plate /cfu/g | <=3000 |
| E.coil /MPN/100g | <=30 |
| Pathogenic bacteria | Negative |
Characteristics and Applications
1. High maltose has characteristics of lower moderate sweet,good anti-crystallization,Anti-oxidation;moderate viscosity, good chemical stability,low freezing point and higher hygroscopicity.It provides advantage in the confectionery with low DE ,high boiling temp.tenacity and transparency.It avoid re-crystallization and reduce viscous,improve candy flavouring.
2.Maltose is widely used in confectionery,beverages,dairy products,bakery food and cold drink etc..