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| Product Name: |
maltose syrup
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| Supply Ability: |
10000mts |
| Related proudcts |
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| Specifications |
300kgs |
| Price Term: |
FOB.CFR.CIF |
| Port of loading: |
QINGDAO OR OTHER |
| Minimum Order |
48mts |
| Unit Price: |
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Maltose Syrup(Ref No.:02-0201)
Product Description:
The main composition in maltose syrup is maltose. with its concentration of maltose into the high maltose syrup and maltose syrup general.Maltose syrup or caramel-yee, also known as maltose,is the longest history of the production of starch sugar products, modern industry made use of high-quality corn starch as raw materials to enzyme liquefaction,saccharification,refined,concentrated form of maltose content in the range of high maltose syrup and malt Dextrin between starch sugar products.Maltose is widely used in the industry of sweets,drinks,dairy products,the baking,etc,and it can prevent aging of moisture,extend the shelf-life when it is used in the production process of cakes,breads,baked goods.at the same time,due to the high maltose syrup high osmotic pressure,so it has a long shelf life and not easy to change the taste of products in the food application of preserved fruit,sweetmeat,jams,canned fruit juice and butter category.
Product Index:
Appearance: Colourless or with little yellow clear and viscous liquid
Taste and smell: Little sweet. no special smell
Dry solids: 75-84
DE value: 42-60
Ph: 4.6-6.0
Maltose content : Min 50%
Boiling temperature(℃): Min140
Tran***rence: Min96%
Sulphated ash: Max.0.6%
Pb: Max.0.5ppm
As: Max.0.5ppm
Total plate count: Max 3000 cfu pre gram
Coliforms: Max 30MPN per 100grams
Pathogenic bacterium: Negative
In addition.The information given is based on laboratory and field experience. If you have any other special requirement, please tell us, we will make some adjustmen |
| Company: |
Qingdao Rawchem Imp&Exp Co.,Ltd.
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| Contact: |
Mr. wang chuang |
| Address: |
rm1009,no.216,changjiang middle road,developing zone of qingdao,china |
| Postcode: |
266555 |
| Tel: |
86 532 86999415 |
| Fax: |
86 532 86990156 |
| E-mail: |
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