High Maltose Powder
High Maltose Powder is a carbohydrate of maltose, are a sweetener and filler. It is a white powder of high-quality starch hydrolyzed by the double enzymatic method, decolorized, refined by separation, concentrated, and spray-dried. Its main components are maltose and a small amount of malt polymer. Used in the production of bread, pastries, and beer, and can delay the aging of starch in pastries. It has good anti-crystallinity and is used in the manufacture of jam and jelly to prevent the crystallization of sucrose and prolong the shelf life of commodities. Maltose is used in the confectionery industry to replace starch syrup produced by acid hydrolysis. Not only does the product taste soft, the sweetness is moderate, the product is not easy to color, but the hard candy has good transparency and has good sand resistance and endurance, thereby extending the shelf life.
Features of High Maltose Powder
Low sweetness and mildness, extremely absorbed by the human body;
Has good anti-crystallization, prevents the crystallization of sucrose, and prolongs the shelf life of commodities;
Has good fermentability;
Resistant to sand and dust, thereby prolonging the shelf-life;
Has good stability, high boiling temperature
Is Maltose An Artificial Sweetener?
The answer to this question is "yes". Tasted less sweet than the traditional table sugar, the high maltose sugar is widely used in the sugar and bakery industries. Moreover, having no fructose, the high maltose powder can sometimes be used as an alternative to the high-fructose corn syrup. However, it should be noted that similar to many other low-calorie sugar alternatives, high maltose powder can still cause some unpleasant side effects once is overused.
Application of High Maltose Powder
High maltose powder is a white powder made of high-quality starch hydrolyzed by the double enzyme method, decolorized, purified by cross-breeding, concentrated and spray-dried. Its main components are maltose and a small amount of malt polymer, which has good fermentability. Used in the production of bread, pastries, and beer, and can delay the aging of starch in pastries. The high maltose powder has good anti-crystallinity and is used in the manufacture of jam and jelly to prevent the crystallization of sucrose and prolong the shelf life of commodities. Maltose is used in the confectionery industry to replace starch syrup produced by acid hydrolysis. Not only does the product taste soft, the sweetness of it is moderate. And high maltose powder is not easy to color, but the hard candy has good transparency and has good sand resistance and endurance, thereby extending the shelf life.
Widely used in cakes, beverage products, dairy products, condiments, baked goods, tonic health liquids, pharmaceutical jams, jellies, canned foods, meat products, processed honey products and traditional sugar products, peanut candy, sesame candy, crisp candy, etc.
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