Sell Excellent Maltose Syrup/liquid Glucose/corn Syrup

High Maltose Syrup 　　High Maltose Syrup is made from refined starch by biochemical technology. The concentration is more than 50% of maltose. 　　Characteristics: 　　It has the characteristics of Soft sweet, fine taste ,stable at high temperature and acid condition, so it is reasonable to keep good quality and shelf life. 　　It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent. 　　It has advantages of anticrystallinty, lower freezing points. So,it can improve the taste feeling and quality and reduce production cost. It is widely used as thickener and plasticisation in cold drinks industry. 　　In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life. 　　High quality and delicious taste are kept in preserved fruits, succades, Jams, tinned fruits and cream. 　　Application : 　　1.In confection industries Names index Notes Soft candy DE : 35- 40 Boiling temperature : 115- 125 Dry solids : 75.0%- 85% Controling pH is to keep good elasticity. pH : 5.0- 6.0 Crisp candy DE : 42% -48% Low DE with high boiling temperature may cause Boiling temperature : 150 -170 and brightness poor tensity. pH : 4.6- 6.0 Dry solids : 75.0%- 85% Milk candy DE : 35- 42 Low DE and low boiling temperature make good Boiling temperature : 138- 148 appearance and tenacity. pH : 4.6 -6.0 Dry solids : 75.0%- 85% Hard candy DE : 40 -48 Boiling temperature : 150 -160 No problems in boiling process with direct fire pH : 4.6- 6.0 or interlayer boiler. Dry Solids:75.0%-85% Moulding candy DE : 40- 46 Boiling temperature : 150- 160 It is not easy to demould with low DE. But too PH Value:4.6-6.0 high DE and boiling temperature may cause poor shape. Dry solids : 75.0%-85% Lump maltose DE : 38- 45 Proper DE and boiling temperature is beneficial to Boiling temperature : 140- 150 increase output and save time. Too low tempeature PH Value: 4.6- 6.0 may lead to poor tenacity. 　　2. In beverages and dairy products 　　It has a lower moderate sweet, comfort feeling, anticrystallinty, lower freezing points and good chemical stability. So ,it is widely used in beverages and dairy products . 　　3. In Bakery Food Industry 　　It has good deoxidizati and is beneficial for fermentation in Bakery Food Industry 　　 Products Technique Index Appearance colorless , transparent and viscous liquid Physics Index Items Top grade First grade Qualified Dry solid 80% 75% 70% Boiling temperature 155 150 145 PH value 4.6 -- 6.0 DE value 42% Maltitol content 50% Transparency 98% Sulphate ash 0.3% 0.4% 0.5% Note : DE value and concentration can be adjusted according to the requirements of consumers Hygiene Index Items Index Pb(Pb2+) 0.5mg/kg As(As3-) 1.0mg/kg Cu Cu 5.0mg/kg SO2 100.0mg/kg Total bacterias (N) 3000 cfu/g or ml Coliforms (N) 30MPN/100g or 100ml Pathogens (samolnella) Negative