Categories
| Price: | Negotiable/Piece |
|---|---|
| Trade Terms: | FOB,CFR,CIF |
| Min Order: | 100/Box |
| Pay Type: | L/C,T/T |
| Markets: | North America,South America,Eastern Europe,Southeast Asia,Africa,Oceania,Mid East,Eastern Asia,Western Europe |
|---|---|
| Type: | Galactose& Malt Sugar |
| Reference table of malt syrup knowledge | |||
Malt syrup | With a high quality starch as raw material, malt syrup is a kind of starch sugar product, through amylase liquefaction, fungal enzyme saccharification to get. It contains more than 40% maltose. Malt syrup's sweetness is low, very gentle, good appetizing and good taste, because the maltose in malt syrup is stable at high temperature to heat in acid environment. Common temperature will not cause food spoilage by the decomposition of malt syrup or sweet taste changes, so it will not cause maillard reaction when heating . Used in fructose production it has the advantages of low DE value, higher boil temperature and so on, particularly the effect to extend the shelf life of the product is obvious | ||
| Technical index of malt syrup | |||
| Sensory index | Appearance | Into a transparent sticky liquid, no visible impurities | |
| Color | Colorless or light yellow | ||
| Flavor | With the smell of this product should be | ||
| Taste | Sweet gentle, pure, no peculiar smell | ||
Physicochemical index | Solid matter% | ≥75 | ≥80 | |
| DE value% | ≥42 | ≥42 | ||
| PH value | 4.6~6.0 | ||
| Maltose% | ≥50 | ≥50 | ||
| Boil isothermal temperature(degree) | ≥150 | ||
| Transmittance | ≥96 | ≥96 | ||
| Sulphated ash/(%) | ≤0.05 | ||
| Hygienic index | Lead(in Pb) | ≤0.5mg/kg | |
| Arsenic(in As) | ≤0.5mg/kg | ||
| Escherichia coli | ≤30pcs/100g | ||
| Total amount of bacteria | ≤3000pcs/g | ||
| Maltose application area | |||
| Mainly used in candy, cold drinks, cakes, bread , baking, preserved fruit, candied fruit, jam, fruit juice, canned, moon cake stuffing, dehydrated vegetables, sausages, convenience food, soy sauce, cream products ,etc the food industry | |||
