Maltose powder

Maltose powder is a white powdery starch sugar product mainly composed of maltose, which is refined through a series of processes such as liquefaction, concentration, and drying using high-quality starch as raw material and through the action of enzymes

Functions and Applications
1. Low sweetness (about 40% of sucrose) and mild, with a good taste. Due to high maltose being more stable to acid and heat than glucose, it usually does not decompose at temperatures, making it easy to produce candies and dairy products.
2. Good toughness, high transparency, no "sand return" phenomenon in the candy used for production, and good taste. Compared to producing candy with sugar, the cost is lower and the benefits are considerable.
3. It has the characteristics of anti crystallization, low freezing point, and antioxidant, and is used in the production of cold drinks and dairy products to improve the taste and quality of products.
4. Good moisturizing properties, prevent starch aging, widely used in pastries, bread and baked goods to extend shelf life.
5. Low DE value and high boiling temperature, widely used in the candy industry.
6. High malt sugar powder has good thermal stability due to its minimal content of proteins, amino acids, and other substances that can undergo Maillard reaction with sugars. Therefore, it is more suitable for vacuum film sugar boiling than maltose in the production of candies.
7. Low moisture content, easy transportation, extended shelf life, convenient use, and reduced production costs.


Scope of use
Widely used in candies, pastries, beverage products, dairy products, seasonings, baked goods, medicines, jams, jellies, canned foods, meat products, honey processing products, and traditional sugar products such as peanut candy, sesame seeds, and puff pastry.
Key process tips
It can be added during later fermentation with a significant effect, with an addition amount of 10% -20%.