High maltose syrup

Descripción del producto

High maltose syrup 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. Appearance colorless , transparent and viscous liquid Physics Index Items Index Top grade First grade Qualified Dry solid *0% *5% *0% Boiling temperature **5 **0 **5 PH value 4.6 *- 6.0 DE value *2% Maltitol content *0% Transparency *8% 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(As*-) 1.0mg/kg Cu Cu 5.0mg/kg SO2 **0.0mg/kg Total bacterias (N) ***0 cfu/g or ml Coliforms (N) *0MPN/**0g or **0ml Pathogens (samolnella) Negative