High Maltose Corn Syrup is made from corn starch and contains primarily maltose and glucose, with a very low sugar content overall.
It is a thick, viscous, odorless, and colorless syrup used as a sweetener and preservative. The majority of its sugar content is maltose, making it less sweet than high-fructose corn syrup and containing little to no fructose. Despite this, it provides sufficient sweetness for use in commercial food production.
High Maltose Corn Syrup serves as both a sweetener and preservative in various food products.
Maltose syrups are widely used as flavor enhancers in breakfast cereals, beverages, and ice creams. They also act as sweeteners, improve shelf life, inhibit bacterial growth, and aid fermentation.
High Maltose Corn Syrup is from 100% Natural Corn Starch Origin and Kosher Certified.
| Product | High Maltose Corn Syrup |
|---|---|
| Chemicals Name | High Maltose Corn Syrup |
| Product Family | Starch Derivatives |
| CAS No. | 8029-43-4 |
| H.S Code | 1702.30.1000 |
| Chemical Formula | C6H12O6 |
| Origin | Maize Starch |
| Physical Appearance | Clear Colorless Liquid |
| Certification | 100% Natural Corn Starch origin and Kosher certified |
| Main Application | Food, Pharmaceuticals, Personal Care and Cosmetics products |
| Parameters | Standard |
|---|---|
| Description | Liquid |
| Appearance | Colorless to high yellow colored syrup |
| Dextrose Equivalent / DE | 40.0 - 46.0 |
| Maltose % in DS Basis | 40.0 - 48.0 |
| Brix°C at 250°C | 78.0 - 84.0 |
| SO2 ppm | 200 - 400 ppm |
| Sulphated Ash | 0.1 - 0.3 |
| Ph of (1:1 Aqueous Solution) at 25°C | 4.0 - 6.0 |
| Arsenic ppm | 1.0 Max |
| Heavy Metals (Lead ppm) | 1.0 Max |
| Microbial Standards | |
| Total Plate Count | 2500 cfu/gm Max |
| Yeasts &Moulds | 100/gm Max |
| E. Coli | Absent /10 gm |
| Salmonella | Absent /25 gm |
High Maltose Corn Syrup (HMCS) is a type of corn syrup with a high concentration of maltose—a sugar made up of two glucose molecules linked together.
It is produced from cornstarch through enzymatic hydrolysis, which breaks down the starch into simpler sugars, primarily maltose. Typically, HMCS contains about 50-70% maltose.
High Maltose Corn Syrup - HMCS is often used as a substitute for regular glucose syrup in hard candy production. At the same moisture level and temperature, maltose solutions have lower viscosity than glucose solutions but still set into a hard product. Additionally, maltose is less humectant than glucose, meaning candies made with high maltose syrup are less likely to become sticky compared to those made with standard glucose syrup.
High Maltose Corn Syrup (HMCS) is less sweet than sucrose (table sugar) and high fructose corn syrup (HFCS). It offers a mild sweetness with a clean, neutral flavor, making it versatile for a wide range of food and beverage products.
HMCS is widely used as both a sweetener and a functional ingredient in the food industry. It is commonly found in candies, cereals, baked goods, and beverages. Its unique properties help control sweetness levels and improve moisture retention, enhancing texture and shelf life.
True to its name, HMCS contains a higher concentration of maltose compared to regular corn syrup, which typically has a mix of glucose, maltose, and other sugars. This higher maltose content gives HMCS distinctive functional benefits in food applications.
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