High Maltose Powder

2. High maltose powder of fine ferment ability and moisture-keeping ability has been widely used in bakery foods and can prevent starch aging.

3. High maltose powder of low DE value and high boiling temperature can replace starch syrup by acid hydrolyzation to make foods taste more soft and more favorable sweet (the sweetness is about 40% of sucrose). Used in hard candy, it can create more transparence and prolong the shelf life.

4. High maltose, short of protein, amino acid, etc. which are easy to cause Mailard reaction with carbohydrates, has fine themostability and so it is more appropriate to use in candy than maltose.

5. Using pure high maltose liquid dropping into vein in medical treatment can effectively make the blood sugar unrise. So it is suitable for diabetic so supply nutrition and as carbon source of antibiotic vaccine.

6. High maltose powder after hydrogenization can generate maltitol which is a sweetener with the same sweetness as sucrose but low caloric value.

Specification:

Maltose content: ≥ 60% min and ≥ 50%

Boil sugar temperature: ≥ 155 and ≥ 140

Solubility: ≥ 99%

DE value: ≥ 4.2%

Moisture: ≤ 6.0%

Ash content: ≤ 0.4% and ≤ 0.5%

Related products:

As a professional manufacturer of food additives and ingredients, such as malt extract and plant 

protein including Maltose powder, Non diary creamer, Malt extract, Maltodextrin, IMO & Peptides etc.

Hope to etablish long term friendly business relationship with you to create more value each other in the future.

Company information:

Established in May, 2004. covers 40,000 square meters area, and has passed GMP authentication.

With the output of 30 thousand tons of non dairy creamer, 20 thousand tons of malt extract and 20 thousand tons of maltodextin, 3000 thousand tons of peptides etc.