MALTOSE

First, the origin and production method 1, the maltose present in the malt obtained by this common name. Malt starch into maltose can be hydrolyzed starch. Modern industrial starch (corn, rice) by fermentation, purification, concentration, crystallization derived. My company sells injectable crystalline maltose content of greater than 99%. 2, mainly composed of maltose, malt syrup, maltose concentration with the level of its high-maltose syrup and ordinary into maltose syrup. Maltose, maltose syrup, also known as jelly or caramel, the oldest is the production of starch sugar products, modern industry with high quality corn starch as raw material, enzyme liquefaction, saccharification, refined, condensed from the maltose content ranging from high maltose syrup and malt between dextrin starch sugar products. 3, maltose, isomaltose isomer, in the production of maltose will also produce a small amount of isomaltose. 4, after hydrogenation of maltose maltitol double sugar alcohols. Industry generally corn starch hydrolysis, hydrogenation, refining derived. 5, different hydrogenation maltitol isomalt sugar alcohols after the double. 6, maltose and oligosaccharides respectively Isomaltooligosaccharide 3-10 maltose or isomaltose polymerization. And a daily consumption of more significance is Isomaltooligosaccharide. 7, malt sugar, maltose ketone derivatives, so named due to the presence ketone. High maltose syrup is high-quality starch, amylase liquefaction, saccharification fungal enzyme, refined concentrated by more than 50% maltose containing starch sugar products. The characteristics of high maltose syrup: 1, high maltose syrup sweetness of low and moderate, strong taste, good taste, due to the high maltose in maltose syrup in the case of high-temperature heating and acid stable temperature will not usually maltose decomposition caused by changes in food spoilage or sweet, so heat is not easy to Maillard reaction, for the production of candy with a low DE value, boil temperature advantages, especially for extended product shelf life obviously. 2, production of high maltose syrup using only confectionery products, sugar production than the traditional candy, produce the product, good toughness, high transparency, no “return sand” phenomenon, and can reduce the viscosity of the candy, improve flavor, significantly reduce production costs, higher economic benefits to the enterprise. 3, due to the high maltose syrup with anti-crystallization of the advantages of low freezing point for the cold production, not only improve the taste of products, improve product quality while reducing production costs, has been cold drink industry as a thickening agent and plasticizer has been widely used. 4, used in cakes, breads, baked goods and other production processes, can play to prevent the starch aging, moisturizing and good, to extend shelf life and so on. Fifth, high osmotic pressure due to the high maltose syrup, for preserved fruits, preserved fruits, jam, fruit juice and canned food in butter with a long shelf life, product taste and so easy to change. High maltose syrup in food industry applications A, high maltose syrup in candy, beverage and dairy products the application due to the high maltose syrup with a mild moderate sweetness, good anti-crystallization, oxidation resistance, moderate viscosity, good chemical stability, low freezing point characteristics, so the candy, cold drinks and dairy products industry has been widely used. B, high maltose syrup in the baking industry in the application of a high maltose syrup has a good reduction in neutral and alkaline chemical stability under low heat easily decomposed colored material, but also easy with the protein nitrogenous compounds Coking reaction from caramel brown, with a unique flavor, due to fermentation of the sugar high, in the baking industry in favor of food fermentation. 2, high maltose syrup has a low moisture absorption and high moisture, can make baked foods to keep moisture constant, soft and delicious. C, high maltose syrup in other food applications based on the unique properties of high maltose syrup, in other food industry has also been a wide range of applications, such as candied fruit, lotus seed paste, jam, moon cake stuffing, dehydrated vegetables, ham, convenient food, soy sauce and so on.