Description
Overview
Glucose and maltose syrups are manufactured by controlled enzymatic hydrolysis of tapioca starch, allowing the production of syrups with specific carbohydrate profiles tailored to application requirements.
By adjusting DE values and maltose content, these syrups can provide functional performance ranging from sweetness control and moisture retention to crystallisation inhibition and fermentation support.
Benefits
- Enables precise sweetness control through DE selection
- Improves moisture retention and shelf-life stability
- Prevents crystallisation in confectionery systems
- Enhances fermentation performance
- Provides consistent viscosity and texture
- Neutral flavour and clean labelling potential
Applications
- Confectionery
- Bakery
- Beverage
- Fermentation
