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.