The products is made from corn starch by enzyme treatment following the process of liquefaction,saccharification,purification,and concentration.
Technical Specification
1.Sense index
| Items |
Index |
| Appearance |
Viscous and transparent Liquid, no impurities |
| Color |
Colorless or yellowish, Clear and transparency |
| Smell and Odour |
Mild sweet, no off taste |
2.Physical and Chemical Index
| Items |
Index |
| Maltose |
High Maltose |
| Dry Solids /% |
>=70 |
| Maltose /% |
| >=50 |
>=70 |
| pH / % |
4.0~6.0 |
| Transparency /% |
| >=95 |
| Boiling Temp./a?? |
>=140 |
>=150 |
| Sulphate ash /% |
<0.3 |
3.Hygiene Index: Meet GB 15203(see the followingsheet)
| Items |
Index |
| Total Arsenic (as As) /mg/kg |
<=1.0 |
| Lead (as Pb) /mg/kg |
<=0.5 |
| Copper(as Cu) /mg/kg |
<=5.0 |
| SO2 /g/kg |
<=0.2 |
| Total count plate /cfu/g |
<=3000 |
| E.coil /MPN/100g |
<=30 |
| Pathogenic bacteria |
Negative |
Characteristics and Applications
1. High maltose has characteristics of lower moderate sweet,good anti-crystallization,Anti-oxidation;moderate viscosity, good chemical stability,low freezing point and higher hygroscopicity.It provides advantage in the confectionery with low DE ,high boiling temp.tenacity and transparency.It avoid re-crystallization and reduce viscous,improve candy flavouring.
2.Maltose is widely used in confectionery,beverages,dairy products,bakery food and cold drink etc..
