Shandong Tianjiao Biotechnology Co., Ltd.

- bbb _b bb bb < bb bb brand: . b brKarima
< bb bb Whether to import: . b br no
< bb bb product standard number: . b br
< bb bb Shelf life (months): . b b
< bb bb Storage method: . b br Ventilated and dried at room temperature
< bb bb Net weight: . b b
< bb bb Raw materials and ingredients: . b br Glucose syrup
< bb bb Sales method: . b br Packaging
< bb bb Product barcode: . b br:
< bb bb Organic food: . b brYes
< bb bb specialty: . b br is
< bb bb manufacturer: . b brShandong Tianjiao Biotechnology Co., Ltd.
< bb bb production date: . b brSee product label
< bb bb Grade: . b br first grade
< bb bb Green food: . b br is
< bb bb b . b b

- High maltose powder
Product
/> High maltose powder
It is a white powdery starch sugar product with maltose as the main ingredient, which is made of high-quality starch as raw material and refined through a series of processes such as liquefaction, concentration, and drying through the action of enzymes.
Function and application
-, low sweetness (about that of sucrose), mild, and good taste. Since high maltose is more stable to acid and heat than glucose, it does not decompose at normal temperatures and is easy for candies and dairy products. of production.
- It has good toughness and high transparency. The candies used in the production do not have the phenomenon of sand return and have good taste. Compared with the production of candies using granulated sugar, the cost is lower and the benefits are considerable.
- It has the characteristics of anti-crystallization, low freezing point and antioxidant. It is used in the production of cold drinks and dairy products to improve the taste and quality of the product.
- It has good moisturizing properties and prevents starch aging. It is widely used in pastries and bread baked goods to extend the shelf life.
- Low , value and high boiling temperature, it is widely used in the candy industry.
- High maltose powder
Because it contains very little protein, amino acids and other substances that can react with sugars, it has good thermal stability and is more suitable than maltose when making candies. Boil sugar using the vacuum thin film method.
, low moisture content, easy to transport, extend shelf life, easy to use, and reduce production costs.

Scope of use
Widely used in confectionery, beverage products, dairy products, condiments, baked goods, nourishing health solutions, medicines, jams, jelly, canned foods, meat products, honey processing Products and traditional sugar products: peanut candy, sesame, halva, etc.
Tips on process points
In terms of use, it can be added in the later fermentation, the effect is obvious, the amount of addition
-
.
High maltose powder
Products
High maltose powder
is made from high-quality starch as raw material and refined through a series of processes such as liquefaction, concentration and drying through the action of enzymes. It is a white powdery starch sugar product with maltose as the main ingredient.
Function and application
-, low sweetness (about that of sucrose), mild, and good taste. Since high maltose is more stable to acid and heat than glucose, it does not decompose at normal temperatures and is easy for candies and dairy products. of production.
- It has good toughness and high transparency. The candies used in the production do not have the phenomenon of sand return and have good taste. Compared with the production of candies using granulated sugar, the cost is lower and the benefits are considerable.
- It has the characteristics of anti-crystallization, low freezing point and antioxidant. It is used in the production of cold drinks and dairy products to improve the taste and quality of the product.
- It has good moisturizing properties and prevents starch aging. It is widely used in pastries and bread baked goods to extend the shelf life.
- Low , value and high boiling temperature, it is widely used in the candy industry.
- High maltose powder
Because it contains very little protein, amino acids and other substances that can react with sugars, it has good thermal stability and is more suitable than maltose when making candies. Boil sugar using the vacuum thin film method.
, low moisture content, easy to transport, extend shelf life, easy to use, and reduce production costs.

Scope of use
Widely used in confectionery, beverage products, dairy products, condiments, baked goods, nourishing health solutions, medicines, jams, jelly, canned foods, meat products, honey processing Products and traditional sugar products: peanut candy, sesame, halva, etc.
Tips on process points
In terms of use, it can be added in the later fermentation, the effect is obvious, the amount of addition
-
.
!