Maltose Syrup is a product made from high-quality starch through liquefaction, saccharification, decolorization, filtration, and refined concentration, with maltose as the main ingredient.
Maltose is produced by α- A disaccharide formed by connecting two glucose units with a 1,4 glycosidic bond, also known as maltobiose. Due to the different positions of C1 hydroxyl groups, there are two isomers: α- and β- Isomers. According to the different mass fractions of maltose, maltose syrups can be divided into ordinary maltose syrups, high maltose syrups, and ultra high maltose syrups. Maltose syrup with a mass fraction of maltose below 60% is called ordinary maltose syrup. Maltose syrup with a mass fraction of maltose between 60% and 70% is called high maltose syrup, and maltose syrup with a mass fraction of maltose above 70% is called ultra-high maltose syrup.
It is widely used in candy, cold drink products, dairy products, beer, jelly, baked goods, condiments, enzyme preparations, convenience foods, meat products, and other industries.
Due to its low moisture absorption and high moisture retention, mild and moderate sweetness, good anti crystallization, antioxidant properties, moderate viscosity, good chemical stability, and low freezing point, it has been widely used in the candy, cold drink, and dairy industries
In the field of food industry, the use of high malt syrup is essential. The role of high malt syrup in food is often recognized as a sweetener, but sweeteners are only one of the main functions. High malt syrup can also be used as additives, humectants, preservatives, and so on. High maltose has a mild taste and low sweetness, which can replace some granulated sugar to maintain a low sweet taste of food; Or use it in combination with granulated sugar to extend the shelf life of foods by increasing the sugar concentration. High maltose has an excellent function of preventing starch aging, which can play a role in starch foods such as biscuits and spongy foods, and has a more significant effect in low temperature and freezing environments. Therefore, it can play a role in maintaining the taste of chilled and frozen foods. High maltose does not change its properties due to changes in temperature and humidity, so it can be used to make pills and various powder foods that are not easily hygroscopic. In addition, due to its good moisturizing properties and the ability to prevent starch aging, it can extend the shelf life of foods. High maltose has properties that are more stable to heat and acid than granulated sugar, making it suitable for use as a sweetener in hot processed and acidic foods. In food processing, high maltose can provide the best flavor and color by adjusting heating conditions and adding time periods. High maltose is a sugar suitable for low pressure ingots, which is less affected by the pressure and humidity of the ingot and is not easy to crack. Therefore, it can be used as an excipient when directly beating ingots. The melting point of high maltose is about 110 ℃, which is lower than granulated sugar. Its low melting point can be used as a polishing agent for food surfaces and an adhesive for food accessories. And can maintain various properties such as water activity in food basically unchanged. High maltose can enhance the pigment, especially the red pigment of strawberries, which can maintain good stability. While ensuring the bright color of strawberry jam and jelly, due to its low sweetness, the product has the best flavor. High maltose has lower oil retention properties than dextrin, but higher than glucose. In addition, compared to other sugars such as dextrins, high maltose has excellent emulsification stability and is suitable for low-pressure beating. By utilizing these properties, high maltose can be used as a sugar raw material for foods with high fat content