Maltose Syrup 75%
280lt Drum or 24,000lt Bulk Container 20ft Container
Maltose syrup is a starch-based syrup with over 50% maltose content. It is produced from high-quality starch through liquefaction using amylase, followed by saccharification using glucoamylase and fungal enzymes, then refined and concentrated.
It remains stable under high temperatures and acidic conditions, which prevents decomposition and flavour changes.
It contains a high proportion of fermentable sugars. Glucose and maltose are directly fermented by yeast, while other polysaccharides can be converted into fermentable sugars through microbial enzymes. This makes it very suitable for fermentation-related industries such as brewing.
Maltose Syrup - Product Features
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Maltose syrup has low sweetness and mild taste, strong palatability and good taste.
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The maltose in maltose syrup is relatively stable under high temperature and acidic conditions.
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The decomposition of maltose at room temperature will not cause food deterioration or sweetness Changes, so it is not easy to cause Maillard reaction when heated, used in the production of Confectionery.
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It has the advantages of low DE value and high boiling temperature
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Using maltose syrup to produce candy products is different from using traditional sugar to produce confectionery.
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The product produced has high transparency and will not have the phenomenon of "returning sand".
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It can improve the flavour of the product and significantly reduce production costs.
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Due to its advantages of anti-crystallization and low freezing point, maltose syrup is used in cold drinks
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In production, it can improve the taste of the product, improve product quality and reduce
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Low production cost, currently used as thickener and plasticizer in cold drink industry
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It's a popular sweetener in Ice Cream, contributing to a smoother, creamier texture and helping to prevent ice crystals. Additionally, maltose syrup can act as a stabilizer, improving the overall body and texture of the ice cream and increasing its resistance to heat shock.
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Used in the production process of cakes, bread, baked goods, etc. to prevent Starch aging, good moisture retention, extended shelf life, etc.
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High osmotic pressure. Osmotic pressure can absorb water from microorganisms, The growth is inhibited, and the osmotic pressure of maltose syrup increases with the increase of concentration. Extend the shelf life of food.
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Maltose syrup has a high content of fermentable sugars, including glucose, malt Sugar can be fermented directly by yeast, and other polysaccharides can also be fermented by some microorganisms.
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It can be converted into fermentable sugar and can be used in some fermentation industries.
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Maltose syrup is used in condiments as a sweetener, thickener and the role of toner
Maltose Syrup is widely used in Large Scale Beer Production
Maltose Syrup features a mild sweetness, has a good thermal and acid stability, and is highly fermentable. It improves brewing efficiency, stabilizes beer flavour during high gravity brewing, and reduces production costs by simplifying the process and minimizing waste.
It can partially or completely replace rice in the brewing process, making it a reliable and economical choice for large-scale beer production.
Maltose Syrup is widely used in the production of Confectionery (Candy)
The product has high transparency, no "sand return" phenomenon, and can reduce
Low candy viscosity and sweetness, improve product flavour, significantly reduce production costs
The content of protein and ash is very low, and the cooking temperature can reach 140ÿ or above.
The sugar cubes have high transparency, suitable viscosity, good fluidity, high thermal stability
Maltose Syrup is widely used in the production of Condiments
Maltose Syrup acts as a sweetener, thickener and colorant, making it sweet and palatable
It is viscous and has a strong aroma, and can also give oyster sauce products a thick and shiny body.
The state and good fluidity and wall adhesion improve the storage stability.
To a certain extent, it can prevent starch aging and extend the shelf life.
Maltose Syrup 75% is widely used in the production of Ice Cream
Texture: Maltose syrup helps create a smooth, creamy texture in ice cream by reducing ice crystal formation.
Sweetness: It contributes to the overall sweetness of the ice cream.
Stabilization: Maltose syrup can act as a stabilizer, improving the shelf life of the ice cream and preventing it from becoming too hard or grainy over time.
Freezing Point Depression: Maltose syrup lowers the freezing point of the ice cream mix, making it softer and easier to scoop.
Flavour: It can add a subtle, slightly nutty flavour to the ice cream.
