High Maltose Syrup

High Maltose Syrup (HMS) is a specially prepared acid-enzyme converted Corn Syrup which contains Maltose as its major carbohydrate constituent.High Maltose Syrup improves flavour, body and texture at high sucrose replacement levels while imparting resistance to colour formation, moisture absorption, and crystallization in finished products such as hard candies and brilliance.

High Maltose Syrup is from refined starch by biochemical technology (Double Enzymatic process). The concentration is more than 50% of maltose. It has the characteristics of soft sweet, fine taste, stable at high temperature and acid condition, so it is reasonable to keep good condition and higher shelf life.

It is advantageous to use it in candy production with tenacity and transparency as against granulated sugar. Re-crystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thickener and plasticizer in the cold drink industry.In cakes, bread, baking food, it can keep the effect of starch and extend the shelf life. High quality and delicious taste are preserved fruits, jams, tinned fruits and cream etc

Functional Advantages Crystallising

High maltose syrup is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out our sucrose alone are subject to crystallization and may crumble.

Functional Advantages

High maltose Syrup provides a smooth body and smooth texture to ice-cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth feel.
High maltose syrup acts as a stabilizer and improves the shelf life of the product. It help to reduce the freezing point thereby reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezing capacity.
High Maltose syrup is an economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cakes and cookies also adds richer crumb colour.
High Maltose syrup raises the humectancy levels in certain baked goods which in turn increases the shelf life of these products.
High maltose syrup in drums should be stored in a clean dry area, at room temperature. Once opened, should be kept in a tightly closed container, in a ventilated area if use is not for a long time. Protect against physical damage Isolate from incompatible substances.