| Maltose Syrup
Characteristics and Applications
Applications in confectionery industry
Maltose syrup has features such as mild sweetness, high crystallinity resistance and heat stability. Using maltose syrup in candy production can enhance the flavour and prevent frosting of the product.
Applications in beverage industry
Maltose syrup possesses features such as low hygroscopicity, good moisture retaining ability and moderate sweetness. Using maltose syrup in beverage production can enhance the flavour and quality of the product.
Applications in baking industry
Maltose syrup can retain moisture and is fermentable. Using maltose syrup in baking products can help keep the fluffiness, flavour and moisture of the product.
Applications in instant food industry
Maltose syrup can be applied in fruit jam, jelly, canned food, meat product, beverages, sauce products and dairy products to increase stickiness, preserve flavour and retain moisture of the product.
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Specifications
| Appearance |
Transparent, light yellow or yellowish-brown in colour,
transparent viscous liquid |
Fragrance and Flavour |
no peculiar smell, mild sweetness |
| Dried Substance (%) |
≥70 |
| DE Value (%) |
38-55 |
| PH Value |
4.0-6.0 |
| Maltose (%) |
＜50 |
| Boiling Temperature (ºC) |
≥115 |
| Transparency (%) |
≥95 |
| Protein (%) |
≤0.1 |
| Sulphated Ash (%) |
≤0.3 |
| SO2 (mg/kg) |
≤200 |
| Heavy Metal (Count in PB) (mg/kg) |
≤0.5 |
| Arsenic (Count in AS) (mg/kg) |
≤1.0 |
| Total Colony (cfu/g) |
≤3000 |
| Coliform Bacteria (MPN/100g) |
≤30 |
| Salmonella |
Should not be detected |
| *This product complies with The People's Republic of national standard GB/T20883-2007 |
High Maltose Syrup
Characteristics and Applications
Applications in food industry
High maltose syrup has features such as mild sweetness, good crystallinity resistance, anti-oxidation, moderate viscosity, good chemical stability and low freezing point. Therefore, it is widely used in the production of confectionery, frozen food, hard food products and milk products.
Applications in baking industry
High maltose syrup has low hygroscopicity, which keeps food quality intact and enables the baked and roasted food to remain fluffy and flavourful.
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Applications in instant food industry
Owing to its unique features, high maltose syrup is widely used in other food industries such as fruit jam, moon cake stuffing, ham sausages, instant food and soy sauce, etc. |
Specifications
Appearance |
Transparent, light yellow or yellowish-brown in colour,
transparent viscous liquid |
Fragrance and Flavour |
no peculiar smell, mild sweetness |
Dried Substance(%) |
≥70 |
| DE Value (%) |
≥42 |
| PH Value |
4.0-6.0 |
| Maltose (%) |
≥70 |
| Boiling Temperature (℃) |
≥150 |
Transparency (%) |
≥95 |
| Sulphated Ash(%) |
≤0.3 |
SO2 (mg/kg) |
≤200 |
| Heavy Metal (Count in PB) (mg/kg) |
≤0.5 |
| Arsenic (Count in AS) (mg/kg) |
≤1.0 |
Total Colony (cfu/g) |
≤3000 |
| Coliform Bacteria (MPN/100g) |
≤30 |
| Salmonella |
Should not be detected |
| *This product complies with The People's Republic of national standard GB/T20883-2007 |
Maltose Syrup for Beer
Characteristics and Applications
Applications in beer production
This product is specifically used for beer production. It has natural colour, moderate sweetness and high fermentation rate which can thin out the colour of beer, improve transparency as well as the taste of the beer and maintain beer quality for a longer period of time which can effectively reduce the cost of production.
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Specifications
| Appearance> |
Transparent, light yellow or yellowish-brown in colour,
transparent viscous liquid
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| Fragrance and Flavour |
no peculiar smell, mild sweetness |
| Dried Substance(%) |
≥75 |
| DE Value (%) |
≥50 |
| PH Value |
4.0-5.5 |
| Glucose (%) |
7.0 |
| Maltose (%) |
45-50 |
| Maltotrose (%) |
14-22 |
| Higher saccharides (%) |
29-31 |
| Total Fermentables (%) |
77-81 |
| Conductivity (50%DS) (micromhos) |
≥20 |
| Colour (EBC) |
≥2 |
| Sulphated Ash(%) |
≤0.3 |
| SO2 (mg/kg) |
≤200 |
| Heavy Metal (Count in PB) (mg/kg) |
≤0.5 |
| Arsenic (Count in AS) (mg/kg) |
≤1.0 |
| Total Colony (cfu/g) |
≤3000 |
| Coliform Bacteria (MPN/100g) |
≤30 |
| Salmonella |
Should not be detected |
| *This product complies with The People's Republic of national standard QB/T2687 |
Isomaltooligosaccharide
Characteristics and Applications
Applications in food industry
Besides possessing the common characteristics of ordinary maltose, isomaltooligosaccharide can also stimulate the growth of Bifidobacterium, a type of beneficial intestinal bacteria which can enhance immune system and prevent diarrhea, constipation and digestive disorder. Isomaltooligosaccharide is widely used in candy, pastry, beverage and dairy product industries.
Applications in baking industry
Isomaltooligosaccharide has low hygroscopicity and low fermentation rate, which can lengthen the shelf life of baked and roasted food, and enhance the taste and texture of the product.
Applications in wine-making industry
Isomaltooligosaccharide has low fermentation rate, which causes some of its characteristics to remain in the products during fermentation. Therefore, it can enhance the flavour, quality and bio-functions of wines.
Applications in feed industry
Isomaltooligosaccharide is widely used as feed for domestic animals and as a substitute for living microorganism.
Specifications
| Appearance |
Transparent or light yellow in colour,
transparent viscous liquid |
Fragrance and Flavour |
no peculiar smell, mild sweetness |
| Dried Substance (%) |
≥75 |
| PH Value |
4.0-6.0 |
| IMO Content (%) |
≥50 |
| IG2 + P + G3 Content (%) |
≥35 |
| Transparancy (%) |
≥95 |
| Sulphated Ash (%) |
≤0.3 |
| SO2 (mg/kg) |
≤200 |
| Heavy Metal (Count in PB) (mg/kg) |
≤0.5 |
| Arsenic (Count in AS) (mg/kg) |
≤1.0 |
| Total Colony (cfu/g) |
≤3000 |
| Coliform Bacteria (MPN/100g) |
≤30 |
| Salmonella |
Should not to be detected |
| *This product complies with The People's Republic of national standard GB/T20881-2007 |
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