Malt Syrup
Malt syrup mainly contains maltose. It is produced from rice through enzymatic liquefaction, saccharification and
refined concentration. The syrup exhibits pure and mild sweetness, and advantages of better stability, higher osmotic
pressure and so on under acidic conditions.
Appearance: Light yellow, clear and transparent viscous liquid
Principal properties: Thermal stability, crystallization resistance, viscosity, ferment ability, moisture retention, thermal
stability to high temperature syrup boiling
Principal applications: Candy, beverage, dairy products, baking food, cold drink products
| Specs | Solids (%) |
Solids (%) |
PH | Boling Temperature (℃) |
Transparency | Total platr Count （cfu/g） |
Coliforms (MPN/100g) |
|
| ATUREX -50 | ≥70 | ≥50 | 4-6 | ≥140 | ≥95 | ≤3000c | ≤30 |  |
| ATUREX -70 | ≥70 | ≥70 | 4-6 | ≥150 | ≥95 | ≤3000c | ≤30 | |