| Name |
DS |
Property |
Other Application |
| syrup for non-dairy creamer |
75 |
low sweet,thermo resistant,low moisture absorption,stable |
milk tea, coffee mate,rice wine,pharmacy,and some product carriers |
| syrup for soybean milk powder |
75 |
low sweet,thermo resistant,low moistureabsorption,stable |
ice-cream,chewing gum |
| syrup for tomato sauce |
75-80 |
enzyme inverted,high viscosity,moderate sweet |
preserved fruit,beverage |
| syrup for cold beverage |
75-80 |
enzyme inverted, high viscosity,mild taste,lwo ice point |
confectionery,caramel treats,cake,gum ice cream |
| syrup for confectionary |
75-85 |
enzyme inverted,mild taste,low ice point |
QQ confectionery,soft confectionery,hard confectionery,crunchy candy,lollipop,can |
| syrup for preserved fruit |
75-85 |
sweet moderate,color changing temperature high,low viscosity,easy keep moisture |
confectionary |
| syrup for beer |
60-85 |
sweet moderate,color changing temperature high,low viscosity,easy keep moisture |
confectionary,jelly,cold beverage |
| syrup for dry beer |
60-75 |
sweet moderate,color changing temperature high,low viscosity,easy keep moisture |
confectionary,jelly,cold beverage |
| syrup for wagashi |
75-84 |
low DE value,sweet moderate,color changing,temperature high,easy keep moisture |
round dumpling cake,MOCHI,confectionery,maltol |
| syrup for pharmacy and fermentation |
60-71 |
high glucose content,high attenuation,fefined sugar |
pharmacy,caramel colorant,sorbitol,flavor and fragrances,carbon black,other fermentation industry |
| high maltose syrup |
71-84 |
low dextrose cntent, superiority as a humectants,high discoloration temperature,middle sweetness |
candies,maltol,jellies,cool drinks,biscuits |
| Iisomaltooligosaccharide syrup IMO50 |
75 |
to propagate bifidobacterium,better improve health |
beverage,dairy products,confectionary and cake,dessert |
| Iisomaltooligosaccharide syrup IMO90 |
75 |
to propagate bifidobacterium,better improve health |
beverage,dairy products,confectionary and cake,dessert |
