| Characteristics:
It has the characteristics of Soft sweet, fine taste ,stable at high temperature and acid condition, so it is reasonable to keep good quality and shelf life.
It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent.
It has advantages of anticrystallinty, lower freezing points. So,it can improve the taste feeling and quality and reduce production cost. It is widely used as thickener and plasticisation in cold drinks industry.
In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life.
High quality and delicious taste are kept in preserved fruits, succades, Jams, tinned fruits and cream.
Application : 1.In confection industries
| Names |
index |
Notes |
| Soft candy |
| DE : 35 40 |
| Dry solids : 75.0% 85% |
| pH : 5.0 6.0 |
| Boiling temperature : 115 125 |
|
Controling pH is to keep good elasticity. |
| Crisp candy |
| DE : 42% 48% |
| Boiling temperature : 150 170 |
| pH : 4.6 6.0 |
| Dry solids : 75.0% 85% |
|
Low DE with high boiling temperature may cause and brightness poor tensity. |
| Milk candy |
| DE : 35 42 |
| Boiling temperature : 138 148 |
| pH : 4.6 6.0 |
| Dry solids : 75.0% 85% |
|
Low DE and low boiling temperature make good appearance and tenacity. |
| Hard candy |
| DE : 40 48 |
| Boiling temperature : 150 160 |
| pH : 4.6 6.0 |
| Dry Solids:75.0%85% |
|
No problems in boiling process with direct fire or interlayer boiler. |
| Moulding candy |
| DE : 40 46 |
| Boiling temperature : 150 160 |
| PH Value:4.66.0 |
| Dry solids : 75.0% 85% |
|
It is not easy to demould with low DE. But too high DE and boiling temperature may cause poor shape. |
| Lump maltose |
| DE : 38 45 |
| Boiling temperature : 140 150 |
| PH Value: 4.6 6.0 |
|
Proper DE and boiling temperature is beneficial to increase output and save time. Too low tempeature may lead to poor tenacity. |
2. In beverages and dairy products
It has a lower moderate sweet, comfort feeling, anticrystallinty, lower freezing points and good chemical stability. So ,it is widely used in beverages and dairy products .
3. In Bakery Food Industry
It has good deoxidizati and is beneficial for fermentation in Bakery Food Industry |
