High Maltose Rice Syrup
High maltose rice starch syrup is a natural sweetener produced by the precise and controlled enzymatic hydrolysis of non-GMO rice starch. It is characterized by a high content of maltose, a disaccharide consisting of two glucose units with low glucose.
Mild, balanced sweetness less intense than high-fructose corn syrup. Provides smooth texture, lower viscosity than other syrups, and inhibits crystallization. Extends shelf life, functions as a humectant, enhances natural Flavours, and is gluten-free, allergen-free, with low fructose content.
High levels of purity
Free from adulterants, fermented smell, dirt, and extraneous matter.
Viscosity Control
Helps control viscosity in products, enhancing texture and mouthfeel.
Moisture Retention
Enhances the consistency of sauces, soups, and other liquid products.
Crystallization Prevention
Resists crystallization, ensuring stability and consistency in finished goods.
Natural Sweetener
High Maltose Corn Syrup serves as a natural sweetener in various food and beverage applications.
Consistency
Provides consistent quality and performance in various formulations.
Humectant Properties
Keeps food moist and maintains freshness.
Versatility
Suitable for a wide range of food, pharmaceutical, and industrial applications.
Features
Applications
Used to prevent crystallization in various bakery products.
Confectionery
Used to prevent crystallization in jams, jellies, and hard candies. Also used in chewing gums and ice cream for a smoother texture.
Beverages
Acts as a sweetener and thickener in various drink formulations.
Dairy
Tobacco Industry
Pharmaceutical Industry
Used in the preparation of ice cream and other dairy products to prevent sucrose crystallization.
Serves as a base for liquid formulations like tonics, elixirs, and cough syrups due to its moderate sweetness and stability.
Used to flavour and maintain the texture of chewing tobacco and cigarettes.
Bakery
Packaging
HDPE Barrels: 300 Kg
Contact
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