maltose syrup

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maltose syrup
Posting date : Sep 01, 2008
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HS-CODE
17-
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Detailed Description
It has the characteristics of Soft sweet, fine taste ,stable at high temperature and acid condition, so it is reasonable to keep good quality and shelf life. It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thicking and modeling agent. It has advantages of anticrystallinty, lower freezing points. So,it can improve the taste feeling and quality and reduce production cost. It is widely used as thickener and plasticisation in cold drinks industry. In cakes, bread, baking foods, it can keep the effect of starch and extend the shelf life. Appearance : thick transparent liquik , withou visible impurities Color : colrless or slightly yellow Boiling tempreture : >150 centigrade De value : % 40-60 Maltose content : more than 50% Transparency : more than 96% PH value : 4.0-6.0 Sulphate ash : <10 mg / kg Arsenic : <0.5 ppm Lead : < 0.5 ppm Chroma( Hazen ) : less than 15 Conductonce : less than 30us/cm Total Bacteria : less than 1000 cfu/g Ecoli : <30MPN/100G Salmonella : no exists High quality and delicious taste are kept in preserved fruits, succades, Jams, tinned fruits and cream.

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