Malt syrup is made of high quality starch as raw material, through liquefaction, saccharification, decolorization, filtration and fine concentration, with maltose as the main component.
Maltose is a disaccharide formed by connecting two glucose units via α-1, 4-glycosidic bond, also known as maltose disaccharide. There are two isomers, α- and β-, depending on the position of C1 hydroxyl group. According to the different maltose mass fraction, maltose syrup can be divided into ordinary maltose syrup, high maltose syrup and super high maltose syrup. Maltose syrup with maltose mass fraction below 60% is ordinary maltose syrup, maltose mass fraction between 60% ~ 70% is called high maltose syrup, maltose mass fraction above 70% is called super high maltose syrup.
It is widely used in confectionery, cold drink products, dairy products, beer, jelly, baked food, seasoning, enzyme preparation, convenience food, meat products and other industries.
Low moisture absorption and high moisture retention, mild and moderate sweetness, good anti-crystallization, anti-oxidation, moderate viscosity, good chemical stability, low freezing point characteristics, so it has been widely used in confectionery, cold drinks and dairy products industry.