High maltose syrup is a sweetener and food ingredient that consists predominantly of maltose, a disaccharide composed of two glucose molecules. It is derived from starch, typically corn or wheat, through a process called enzymatic hydrolysis.
High maltose syrup is created by breaking down starch using enzymes, which convert the starch molecules into simpler sugars, primarily maltose. The resulting syrup has a high maltose content, usually around 50% to 70%, with the remaining portion consisting of glucose and other sugars.
This syrup is commonly used in the food industry as a sweetener, flavor enhancer, and functional ingredient. It has a moderate sweetness and a milder flavor compared to other sweeteners like sucrose or corn syrup. High maltose syrup is highly soluble and has a thick, viscous texture, making it useful in applications such as confectionery, baked goods, dairy products, beverages, and sauces.
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