High Maltose Corn Syrup is defined as purified concentrated viscous liquid of nutritive saccharides obtained from starch having Maltose % more than 35. It is manufactured as a concentrated viscous liquid by limited dual enzymatic hydrolysis of starch till desired Maltose content.
Maltose syrup is hydrogenated to produce the low calorie sweetener Maltitol. High Maltose syrup are used as shelf life improves for starchy foods and as microbial growth inhibitors, inhibitors of sucrose crystallization, color stabilizers, absorbents of oils and fats, sweetness reducers, and food processing improves for use in brewing, baking, soft drinks, confectionery, and other food and beverage applications.
High Maltose Syrup is readily fermentable sugar and hence used in light beer production for low calorie content.
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|Solids %||82||75.0 ± 0.50||78|
|PH||5.00 - 5.50||4.80 - 5.20||4.00 - 5.00|
|Dextrose Equivalent %||42||44 - 48||--|
|A. Dextrose %||< 5.0||44324||< 10|
|B Maltose %||< 40.0||45 -50||52|
|C Maltotriose %||< 20.0||18 - 25||< 21.0|
|Color||Colorless to Yellowish Tinge|
|Sulphated Ash % Max||0.5||0.5||0.5|
|So2 ppm||250 Max||150-200||15.0 Max|
|Heavy Metals ppm Max||10||10||10|