Character: Maltose syrup is produced from raw material corn starch through processing methods such as hydrolysis, liquefaction, saccharification and refining, the main component is maltose, according to different maltose contents, it can be divided into ordinary maltose syrup, high maltose syrup and super high maltose syrup, maltose content below 60% is ordinary maltose syrup, maltose content 60%~70% is high maltose syrup, more than 70% is called super high maltose syrup; maltose syrup at room temperature is a colorless transparent viscous liquid with special smell of sweet, and sweetness taste.

Applications: Maltose syrup is widely used in candy, beverage, dairy products, beer, jelly, baked foods, condiments, enzymes, convenience foods, meat products and other industries, as it has characters such as low moisture absorption, high moisture retention, moderate sweetness, good anti-crystallization, oxidation resistance, moderate viscosity, good chemical stability, low freezing point; however, these are only one aspect of the main application of high maltose syrup, it can also be used as additives, moisturizing agent, preservative agent etc.

ITEMS	Unit	High Maltose Syrup
APPERANCE	--	Colorless transparent viscous liquid, with special flavor and sweet taste
Maltose content	%	60≤Maltose＜70
Dry solid	%	≥80 (export standard 80%~85% , i.e. BE43/BE44/BE45)
PH value	--	4.6~6.0
Transparency	%	≥95
Protein	%	≤0.1
Ash	%	≤0.3
As	mg/kg	≤1.0
Pb	mg/kg	≤0.5
Cu	mg/kg	≤5.0
SO2	mg/kg	≤40
Colony count	cfu/g(ml)	≤3000
Colibacillus	MPN/100g(ml)	≤30
Pathogenic bacteria	--	Negative
Note: we can amend the specification slightly according to customer demand.