High Maltose Corn Syrup Features

Due to the mild moderate sweetness, good resistance to crystallization, oxidation resistance, moderate viscosity, good chemical stability, low freezing point characteristics, high maltose corn syrup has been widely used in the confectionery, beverage products and the dairy industry.

HIGH MALTOSE CORN SYRUP features are listed as follows:

1, high maltose syrup has low and moderate sweetness , tasty and strong , good taste, due to the high maltose syrup , maltose relatively stable at high heat and acidic conditions , usually at a temperature of decomposition of maltose will not cause food spoilage or sweet change, so less prone to Maillard reaction when heated , used in candy production with a low DE value , temperature boil advantages , especially for extended product shelf life significantly.

2 , pure flavor with high maltose syrup production confectionery products , sugar production than the traditional candy, produce the product toughness , high transparency, no " return sand " phenomenon, and can reduce the viscosity of candy , enhance the flavor of products, significantly reduce production costs , to bring high economic efficiency.

3 , it has anti- crystallization , freezing point additional advantages for the production of cold , can improve the taste of products , improve product quality but also reduce production costs , has been cold drinks industry as a thickener and plasticizers has been widely used.

4 , it is used in cakes , breads , baked goods and other production processes , can serve to prevent starch aging , moisturizing , extended shelf life and so on.

Fifth, due to the high osmotic pressure of high maltose syrup for preserved fruit , preserves, jams , canned fruit juice and dairy food categories have a long shelf life, the product tastes is not easy to change and so on.

High maltose corn syrup has good reduction, neutral and alkaline conditions in the low chemical stability, thermal decomposition easily colored substances , but also...