Maltose Syrup: A Versatile Sweetener with Multi-Sector Applications
Maltose syrup, derived from the enzymatic hydrolysis of starch (typically rice, barley, or corn), is a natural sweetener valued for its mild sweetness, excellent humectant properties, anti-crystallization effects, and good thermal stability. Approved as safe by major international regulatory bodies (including the FDA, EFSA, and JECFA), it is widely used across food and confectionery industries.
Food Industry: Functional Sweetening & Texture Solutions
Maltose syrup’s physical and chemical properties make it highly suitable for a variety of food applications:
Confectionery:
Widely used in hard candies, traditional pastries, nougats, and gummies. It prevents sugar crystallization, delivers a chewy, elastic texture, and provides a mild, non-cloying sweetness that extends product shelf life.
Baked Goods:
Suitable for mooncakes, bread, and cookies due to its moisture-retaining properties. It helps keep baked goods soft and prevents them from drying out, while supporting even browning during baking.
Beverages & Fermented Foods:
Used in malt beverages, rice wine, and fermented drinks. It acts as a fermentable sugar source, supporting consistent fermentation and adding a smooth, mild sweetness without overpowering delicate flavors.
