1. Brief introduction of Corn syrup
maltose syrup , also called as corn syrup or maltose syrup, mainly contents maltose and is a kind of syrup made from corn starch by double enzyme technique. It is moderate soft sweet with fragrance of malt, stable in high temperature and acid condition and has advantages of anti-recrystallization, lower freezing points etc., which improves the product quality and lowers the costs. It is used in many industries such as candy, drinks, beer brewage, confectionary, frozen food, beverage, beer, yellow wine, ratafee jelly, baking food, candied fruit, flavoring, enzyme preparation, medicine, meat products etc.. Furthermore, it has low calorie and will benefit the cardiovascular, diabetes and obese patients.
2. Application of Corn syrup
1. In beverages, beers and dairy products
It has a lower moderate sweet, comfort feeling, lower freezing points and good chemical stability. So it is widely used in beverages, beers cold drinks and dairy products.
2. In Bakery Food Industry
It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture. Besides, for its high fermentability, it is very popular in the in bakery food industry.
3. In other food industry
It also can be use in jelly, fillings of the mooncakes, dehydrated vegetable, ham sausage, soy sauce and instant noodles.
4. In confection industries
3. Specification of Corn Syrup
Items | Specification | Result |
Appearance | Clear viscous liquid, without visible impurity | Pass |
Color | Colorless or light yellow | Pass |
Taste | Soft sweet, no scent | Pass |
Odor | Fragrance | Pass |
Chemical and Physical Specification | ||
Items | Specification | Result |
Solid mass/(%)≥ | ≥80% | 80.15% |
DE value | ≥42% | 46 |
Maltose≥ | ≥40% | 51.2 |
pH | 4.0-6.0 | 4.47 |
Transmissivity | ≥96 | 98.4 |
Boiling Temp≥ | ≥150°C | 152.0 |
H2SO4 Ash | ≤0.4 | 0.03 |
Sanitation Parameter | ||
Items | Specification | Result |
Pb(Pb2+) | ≤0.5mg/kg | 0.037 |
As (As3-) | ≤1.0 mg/kg | 0.060 |
Coliforms | ≤5.0 mg/kg | Negative |
Total Bacterias(N) | ≤2000/G | 30 |
Salmonella | Negative | Negative |
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