High Maltose Syrup

High Maltose Syrup (Maize-O-Sweet) is manufactured by dual enzymatic conversion of starch under controlled conditions. In this process, starch slurry is subjected to liquefaction and dextrinisation in the presence of an enzyme. Subsequently dextrinised product is treated with another enzyme to make maltose syrup having desired maltose content.

SPECIFICATION
Form Amorphous strength thick liquid
Color Colorless
Odor Odorless
Dry Substance 79.5 - 81 %
Birx 81.5 - 83 %
PH (at DS = 40 % ) 5.0 - 6.0
SO2 40 - 300 ppm
Acidity 365 ppm max
DE 33 ( ± 2 ) %
Starch Presence Negative
Candy test 140 C° min
Protein 0.1% max
Ash 0.5% max
Sulphated Ash 0.1% max