Maltose by deep corn processing machinery is less sweeter, used to reduce sweetness of sugar in food industry. It can also be applied to strengthening water and fragrance retaining property in food as it will form complex with water or polar compound. The maltose is often be used as filter to enhance steadiness of enzyme.
Maltose by corn processing machinery contains a large amount of dextrin, resistant to crystals even when frozen. It can prevent crystallization of other sugar, suitable for jam and jelly production, extending food storage time.
Maltose can be used in bread, cake and beer manufacture due to its good fermentation property.
In medical industry, maltose by corn processing machinery can be absorbed without insulin, which is suitable for diabetes patients as it won’t increase blood glucose.
After transglycosylation of glucoside transferase, syrup can be used to produce malto-oligosaccharide which contains maltose, panose and isomaltotriose to promote growth of bifidobacteria, widely used in candy, cake, beverage plants.
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