Characteristic

high maltose possesses fine fermentability so it's widely used in bread ,cakes and beer making . starch aging of cakes can be postponed. high maltose can replace starch syrup made from starch syrup hydrolyzed by acid. thus products will have soft taste and proper sweet degree. because products aren't easily colored up and candies have fine diaphaneity and fine anti-sand ability and anti-melting ability, the storage life is extended .since high maltose has little protein and amino acid . it has fine heat stability. it is more suitable than maltose in making   candies by vacuum-film cooking and molding. using pure high maltose liquor dropping into vein in medical treatment, blood sugar is rising uneasily so it's suitable for diabetic to supply nutrition and it's also used as carbon source of antibiotic bacteria

Application range

high maltose powder prolongs the shelf life of baked goods. since it works better than other sugars to prevent starch retrogradation . it stabilizes natural fruit colors and flavors and enhances flavors in food systems which otherwise may be dominated by the sweetness of sucrose..high maltose powder is an ideal complement to sucrose yet retains very similar bulking and texture building qualities with one -third the sweetness. the possibility of blending gives the food technician more flexibility and freedom in matching sweetness and flavor profiles in his other food systems while maintaining a given mouthfeel .like sucrose ,high maltose powder is a disaccharide cinsisting of two glucose molecules. therefore it is defined as a food ,not as an additive . no additive petitions have been requied nor are thererestrictions

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