High maltose syrup factory outlets

Characteristics of a high maltose syrup, high maltose syrup low and moderate sweetness, tasty and strong, good taste, due to the high maltose syrup maltose relatively stable to heat and acid, usually at a temperature of decomposition of maltose will not cause food deterioration or change in sweetness, so you will not Maillard reaction upon heating, for confectionery having low DE value, boil warm advantages, especially for extended product shelf life significantly. Second, good pure high maltose syrup producing confectionery products, sugar production than the traditional candy products produced toughness, high transparency, no "return sand" phenomenon, and reduce the viscosity of candy, improve product flavor, significantly lower production costs, to bring high economic efficiency. Third, due to the high maltose syrup has anti-crystallization, freezing point additional advantages for the cold drink production, to improve the taste of products, improve product quality but also reduce production costs, has been cold drinks industry as a thickening agent and a plasticizer It has been widely used. Fourth, used in cakes, breads, baked goods and other production processes, can serve to prevent starch aging, moisturizing, extended shelf life and so on. Fifth, because of the high maltose syrup high osmotic pressure, for fruit, preserves, jams, canned fruit juice and dairy food categories have a long shelf life, easy to change the product taste and so on. Six enzymatic hydrolysis of starch referred to in the industry transformation, different levels of Enzymatic Hydrolysis can be divided into low, medium and high invert sugar syrup. The current production of industrial large syrup production, and the more common high maltose syrup whose DE value controlled at about 45 to 55%, these syrups have been widely used in food, chemical, beverage and other industries, especially In the food industry, pastries, beverages, confectionery, frozen food malt syrup used as raw material or materials, can improve food viscosity and mouthfeel.