Argc High Maltose Powder Maltose Sweetener Maltose Sugar

• CAS No.: 69-79-4
• Formula: C12h22o11
• EINECS: 200-716-5
• Type: Maltose
• Nutritional Value: Nutritional
• Effect: Stabilization
• Model NO.: Maltose
• Resource: Natural
• Storage: Store in a Cool and Dry Place
• Functional: Sweeteners
• Ingredient: Maltose
• Other Names: D-Maltose
• Sample: Available
• Grade: Food Grade
• Form: Maltose Powder
• Shelf Life: 2 Years
• GMO: Non GMO
• Appearance: White Powder Without The Impurity Seen by Eyes
• According Standard: GB/T 20883-2007
• Transport Package: 25kg Bag
• Specification: 80% 90%
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• HS Code: 1702909090
• Production Capacity: 10 Ton/Tons Per Year

Product Description

ARGC High Maltose Powder Maltose Sweetener Maltose Sugar
Maltose has excellent properties such as anti-crystallization, low freezing point, moisture retention and high boiling temperature. It is used as thickener, plasticizer, sweetener, anti-browning agent and preservative in the food industry such as cold drinks, candies, pastries and cream foods.

Items	Specification
Appearance	White powder
NF	C12H22O11
NW	342.3
pH	4.0-6.5 (25ºC)
Solubility	Very soluble in water; very slightly soluble in cold ethanol (95%); practically insoluble in ether.
Assay	90%min

1	Appearance	White powder without the impurity seen by eyes	Eligible
2	Moisture, %	≤ 6.0	0.68
3	pH	4.5-6.5	4.9
4	Maltose, %	≥ 90	90.22
5	Iodine test	No blue action	No blue action
6	SulphatedAsh, %	≤ 0.3	<0.1
7	SO2 residues, mg/kg	≤ 40	<10
8	Total As, ppm	≤ 0.5	Not Detected
9	Pb, ppm	≤ 0.5	Not Detected
10	Total Bacteria Count, cfu/g	≤ 1500	10
11	Coliforms, MPN/100g	≤30	<30
12	Pathgen	Negative/25g	Negative
Conclusion	Above product is GMO-free.

Application
1. Maltose has the function of preventing crystallization since it contains maltodextrin. Used in jam, jelly, etc. this product can prevent sucrose separating by crystallization and so prolong the shelf life.
High maltose powder of fine ferment ability and moisture-keeping ability has been widely used in bakery foods and can prevent starch aging.
2. Maltose of low DE value and high boiling temperature can replace starch syrup by acid hydrolyzation to make foods taste more soft and more favorable sweet (the sweetness is about 40% of sucrose). Used in hard candy, it can create more transparence and prolong the shelf life.
3. Using pure high maltose liquid dropping into vein in medical treatment can effectively make the blood sugar unrise. So it is suitable for diabetic so supply nutrition and as carbon source of antibiotic vaccine.
4. Maltose after hydrogenization can generate maltitol which is a sweetener with the same sweetness as sucrose but low caloric value.