Specifications

Maltose
1. Thick transparent liquid
2. Soft sweet, fine teste
3. stable at high temperature and acid condition

Brief introduction:

     Maltose Syrup is made from refined strach by biochemical technology. The concentration is more than 50% of maltoase.

 

Characteristics:

1. Cool and transparent, soft sweet, good taste, absorbed by the human body digestion, it is a kind of trophism sweet taste raw material.

2. The sweetness of maltose syrup is about 40% of the sucrose's, 60% of glucose's.

3. Well anti-sand in the candy, fruit jelly, jam and other food products, and crystallization and anti-sand are seldom occurred.

4. Stable at high temperature and acid condition, especially suitable for the candy.

5. Well in keeping wet, fragrant, permanence of color. The maltose and the water form composition, so enhance water and wet holding capacity at the same time reduce water activity.

6. Stable in the chemistry performance, low in freezing point and high in expansibility

7. Unique viscosity in food and drinks, which can be served as modifying agent.

8. The maltose is not decomposed easily by the oral cavity bacterial, and produces the acid, so it can prevent decayed tooth.

 

 Main specification:

 

Specification of Sense
Items	Specification	Result
Appearance	Mucoserous and transparent liquid, no visible impuries.	PASS
Smell	With a special smell of maltose	PASS
Taste	Moderate and pure sweet, no oder	PASS
Color	Colorless or yellowish	PASS
Chemical and physical Specification
Items	Specification	Result
DE %	≥42%	50
Note: DE and concentration can be adjusted according to the use of consumers
Dry Solid %(m/m)	≥80	82
PH	4.0-6.0	5.0
Transparence	≥96	99
Infusion Temp °c	≥130	150
Chroma (HaZen)	≤15	15
Sulfate Ash(mg/kg)	≤0.3	0.05
Conductance (us/cm)	≤30	8.3
Sanitation Specification
Items	Specification	Result
Total bacterias (N)	≤ 3000cfu/(g/ml)	20
Coliforms (N)	≤30MPN/(g/ml)	No exist
SO2	≤200mg/kg	5
As (as3-)mg/kg	≤1.0	Negative
Pb (pb2+)mg/kg	≤0.5	Negative
Pathogenic (salmonella)	Negative	Negative