| ≥1 piece |
Classification:
Divided by its concentration: High maltose syrup and Normal Maltose Syrup;
Divided by its application: Maltose Syrup for Candy and Maltose Syrup for beer;
Product Index:
Sensory Index: Colorless transparent liquid with malt aroma.
Dry solid content: >70%
Maltose content: >50%
Transparency: >95%
PH value: 4.0~6.0
Boiling sugar temperature: >140’C
Application:
Maltose Syrup is clear and transparent liquid. Its sweetness is only 30%~40% of that in cane sugar. It has great anti-sandy and anti-fuse resistance. So it is widely used in the production of advanced candy.(such as Tianjin Nestlé )
Maltose Syrup have great freezing, swelling property of ice cream. Its crystalline is tiny and smooth, easy to be frozen up. Because of this, it is also widely used in the production of cold snack.(such as Mengniu,
Maltose Syrup have great fermentative and moisture with malt aroma, so it is extensively used in the production of cookie and beer.(such as InBev Double Deer Beer.
Maltose Syrup contain a great deal of dextrin, so it has great anti-crystallization. Using that in the product of jam,jelly,etc can prevent the crystal of cane sugar, and extend the guarantee period.
Maltose Syrup don’t reckon on the insulin metabolization of human body, so the blood sugar of human body will not rise quickly. Its heat quantity is also low. Because of these, it have some health functions for diabetic, patients with cardiovascular disease and fat people.