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Maltose Powder With Pure Flavor for Candy, Bakery Foods, Dairy Foods & Biscuits Etc.

Maltose Powder With Pure Flavor for Candy, Bakery Foods, Dairy Foods & Biscuits Etc. photo-1
Maltose Powder With Pure Flavor for Candy, Bakery Foods, Dairy Foods & Biscuits Etc. photo-2
US$ 1,200 - 1,500 MOQ: 15 Metric Tons
Key Specifications
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Color:
White or Light Yellow
Form:
Powder, Powder
Certification:
GMP, HACCP, ISO, KOSHER, QS, Other
Payment & Shipping
Payment Methods:
Port of Shipment:
Qingdao
Delivery Detail:
Delivery time depends on order quantity.
Color White or Light Yellow
Certification GMP, HACCP, ISO, KOSHER, QS, Other
Packaging Bag
Weight (kg) 25
Shelf Life 2 years
Place of Origin Shandong, China
Brand Name Tianjiu
Starch Type Corn Starch

Maltose Powder with Pure Flavor for Candy, Bakery foods, Dairy foods & Biscuits etc.

 

Description:

It is made from refined corn starch by enzyme hydrolysis and a series of processing techniques. After the process of liquefying, saccharification, concentration and drying the white starch sugar powder is finely produced.

 

Features:

1. High maltose powder has the function of preventing crystallization since it contains maltodextrin. Used in jam, jelly, etc. this product can prevent sucrose separating by crystallization and prolong the shelf life.

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: more than 60% and more than 50%

Boil sugar temperature: more than 155 and more than 140

Solubility: more than 99%

DE value: more than 4.2%

Moisture: less than 6.0%

Ash content: less than 0.4% and less than 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.

 

Maltose Powder with Pure Flavor for Candy, Bakery foods, Dairy foods & Biscuits etc.Maltose Powder with Pure Flavor for Candy, Bakery foods, Dairy foods & Biscuits etc.Maltose Powder with Pure Flavor for Candy, Bakery foods, Dairy foods & Biscuits etc.Maltose Powder with Pure Flavor for Candy, Bakery foods, Dairy foods & Biscuits etc.

 

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Business Type
Manufacturer, Trading Company
Year Established
2006
Factory Size
30,000-50,000 square meters
Total Employees
501 - 1000 People