Maltose syrup characteristics

Maltose syrup characteristics 

        High maltose syrup has characteristics such as, low hygroscopicity, low viscosity, high resistance to crystallisation, low sweetness, reduced browning capacity and good heat stability. These properties make it useful in many applications in the food and pharmaceutical industries. In breakfast cereals it is used to improve shelf life, enhance colour, reduce breakage and maintain crispness. It is also used to control crystallisation and sweetness in ice creams and lollies whilst st the same time providing body and strength to these products. When used in confectionery products it helps to lower the hygroscopicity of the product, controls crystallisation, prevents drying and lowers viscosity.