Product Profile of High Maltose Corn Syrup

High Maltose Corn Syrup is colourless, odourless and viscous sweet syrup. The Corn Syrup is made by saccharifying liquefied starch with maltogenic eno-enzymes. The Corn Syrup has low content of glucose and high content of maltose. The High Maltose Corn Syrup shows a low tendency to crystallize and is relatively non-hygroscopic.

Application of the High Maltose Corn Syrup:

• Moisture and texture control in soft / hard confectionery

• Moisture retention and colour control in the final product

• Control of fermentation via balanced fermentable sugar spectrum

• Control of softness and freezing characteristics Fermentation control

• Bodying and sweetness in fruit canning

• Moisture retention and colour in final product

• Candies for high sucrose replacement, less hygroscopic product

• Stabilization of flavour profile during shelf life




Key Features of High Maltose Corn Syrup

• Colourless, odourless, viscous sweet syrup
• Made by saccharifying liquefied starch with maltogenic eno-enzymes
• Has low content of glucose and high content of maltose
• Shows a low tendency to crystallize and is relatively non-hygroscopic