Maltose syrup for sweet food is made from high quality corn starch through hydrolysis by enzyme preparation, nitrogen fixation, defatting, refining, etc.
The product has characteristics of low chromaticity, moderate reducing sugar and high fermentation which can decline the color of the beer, improve the transparency and taste of the beer and prolong its period of quality assurance, reduce relatively the cost of production.
| ITEM | UNIT | STANDARD DATA | TEST RESULT |
| 1 | Appearance | --- | Thick transparent liquid, no visible impurities | Conforms to standard |
| 2 | Colour | --- | Colourless or slightly yellow | Conforms to standard |
| 3 | Dry Solid | % | 80-85% | Conforms to standard |
| 4 | Boiling temperature | 0C | More than 135 | Conforms to standard |
| 5 | DE Value | % | 38-65 | Pass Test |
| 6 | Transparency | % | More than 96 | Pass Test |
| 7 | PH Value | --- | 4.0-6.0 | Pass Test |
| 8 | Sulphate Ash | mg / kg | Less than 0.5 | < 0.5 |
| 9 | Sulphur Dioxide | ppm | Less than 100 | < 10 |
| 10 | Arsenic | ppm | Less than 1 | < 0.5 |
| 11 | Lead | ppm | Less than 1 | < 0.5 |
| 12 | Chroma (HaZen) | --- | Less than 15 | Pass Test |
| 13 | Conductance | us / cm | Less than 30 | Pass Test |
| 14 | Total Bacteria | cfu / g | Less than 1000 | Conforms to standard |
| 15 | E.coli | MPN / 100g | Less than30 | Conforms to standard |
| 16 | Salmonella | --- | No Exist | Conforms to standard |
