Basic Information
| Product NO. |
JNTE03-02 |
| Other Name(s) |
Also known as: Corn Syrup |
| Dextrose Equivalent (DE) |
42-55 |
| Dry Solid |
≥75% |
| Content of Maltose |
50%-53% |
| pH |
4.0-6.0 |
| Transmittance |
≥98% |
| Package |
75kg/Drum, 80kg/Drum, 275kg/HDPE Drum, 300kg/HDPE Drum |
| Origin |
Shandong, China |
| HS Code |
1702300000 |
Product Description
Maltose syrup
Introduction
Maltose syrup is made from high quality corn starch using enzyme technology. It is a mixed starch sugar that contains glucose, maltose, maltotriose, maltotetraose and etc. The content of maltose is more than 50%. It has many advantages such as a low moderate sweet, anticrystallization, low freezing point, and high osmotic pressure.
Description
| Product Name |
Maltose syrup |
| Main Ingridients |
Maltose, Glucose |
| Molecular Formula |
C12H22O11(Maltose), C6H12O6(Glucose) |
| Raw Material |
Non-GMO Corn Starch |
Specification
| Appearance |
Thick transparent liquid, no visible impurities. |
| Odour |
With a special smell of maltose |
| Taste |
Soft sweet, no peculiar flavour |
| Color |
Clear, colorless or light yellow |
| Infusion Temperature (ºC) |
>140 |
| Dextrose Equivalent (DE) |
42 - 55 |
| pH |
4.0 - 6.0 |
| Dry Solid |
≥75% |
| Transmittance |
≥98% |
| Chroma (HaZen) |
≤15 |
| Sulfate Ash (%) |
≤0.3 |
| Sulphur Dioxide (mg/kg) |
≤40 |
| Protein (%) |
≤0.1 |
| Arsenic (As) (mg/kg) |
≤0.5 |
| Lead (Pb) (mg/kg) |
≤1.0 |
| Bacteria Population (pcs/g) |
≤3000 |
| Coliform Bacilli (MPN/100g) |
≤30 |
| Pathogen |
Negative |
Characteristics
- Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet.
- The sweetness of Maltose syrup is about 40% of the sucrose's, 60% of glucose's.
- Stable at high temperature and acid condition, especially suitable for the candy. Also stable in chemistry performance, and low in freezing point and high in boiling point.
- Unique viscosity in food and drinks, which can be served as modifying agent.
- Its hygroscopic qualities with non-crystallizing nature helps the finished products stay in soft condition and increase shelf life, as well as keep water.
- Maltose has a better resistance to oxidation, so it can decrease or even replace antioxidants in products.
- Maltose syrup of high dextrose equivalent and high solids exhibit moderate osmotic pressure and inhibits microbial spoilage.
Transparency of Our Syrup
Application
- Beer Industry
It can improve the utilization rate of saccharification and fermentation equipment, as well as the raw material, partly substituting grain. It can also enhance the resistance to oxidation to raise the stability of beer. Applying for the high concentration brewing of beer will make its taste more fresh and cool.
- Confectionary
Comparing to cane sugar, the using maltose syrup in candy making will help to prevent sugar crystallizing, increase the transparency, and decrease the viscosity and sweetness. In confectionery, hard candies are made entirely out of maltose syrup, without adding cane sugar.
- Cold Drinks & Snacks Industry
For it has advantages of low freezing point and anti-crystallization, it can significantly improve the taste and quality of products. For instance, in ice cream, maltose syrup not only prevents sucrose crystallization but also imparts a smoother texture.
- Bakery Industry
Maltose can enhance the dough's plasticity, viscosity and heat resistance, improve its quality, making the bakeries plump and smooth in appearance, soft and regular in texture. It is also a natural bread modifier, humectant and antioxidant, as well as preservative for its high osmotic pressure which can inhibit microbial spoilage.
- Meat Product
As a sweetener, it can partly substitute cane sugar and help to keep water, improve taste and extends the shelf life.
- Pharmaceutical Industry
In the Pharmaceutical industry, it is used as a base for various liquid formulations, such as tonics, elixirs, cough syrups, etc. It has a moderate sweetness, which is preferable to the excessive sweetness of sugar. Also, it has the advantage of not crystallizing when stored.
- Jam & Jelly Product
In jam and jelly, maltose is used as sweetener, thickener and filler. It can be used to control viscosity and sweetness.
- Rubber Industry
In rubber industry, maltose is added to the produce of carbon black to substitute lignin as adhesive because it has lower ash content relative to lignin.
For the characteristics it has, maltose syrup is widely used in candy, frozen food, drinks, beer, yellow wine, ratafee, jelly, baked food, preserved fruit, condiments, evaporated vegetable, zymin, medicine, meat, and etc..
Our Service
- Fast shipment by reputed shipping line.
- Packing with pallet as buyer's special request.
- After-sale service after shipment.
- Cargoes together with container sales service available.
- Cargoes photo before and after loading into container.
- Raw materials from chinese origin.
Drums
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