High Maltose syrup (HMS) is a specially prepared acid-enzyme converted corn syrup which contains maltose as its major carbohydrate constituent. This high maltose syrup improves flavor, body and texture at high sucrose replacement levels while imparting resistance to color formation, moisture absorption, and crystallization in finished products such as hard candies. It products finished products which have exceptional stability, clarity, and brilliance.
High Maltose syrup is from refined starch by biochemical technology (Double Enzymatic process) The concentration is more than 50% of maltose. It has the characteristics of soft sweet, fine taste, stable at high temperature and acid condition, so it is reasonable to keep good condition so it is reasonable to keep good quality and shelf life.
It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thickening and modeling agent. It has advantages of anticrystallinty, lower freezing points. So, it can improve the taste, feeling and quality and reduce production cost it is widely used as thickener and plasticisation in cold drinks industry. In cakes, bread, baking food, it can keep the effect of starch and extend the shelf life. High quality and delicious taste are kept in preserved fruits, jams, tinned fruits and cream. This yields a product that is high in maltose (a disaccharide) and low in monosaccharides like dextrose.