High Maltose Corn Syrup (HMCS)

Product description: High Maltose Corn Syrup (HMCS) is derived from the enzymatic hydrolysis of corn starch. This process involves the use of dual enzymes for liquification and saccharification under controlled conditions, resulting in a syrup with high maltose content and minimal glucose and other sugars. HMCS is a food additive that's used as a sweetener and preservative primarily in the confectionery industry.

Features

High maltose
content

Contains at least 50% maltose, with some varieties containing up to 70%.

Moderate
sweetness

Less sweet than high-fructose corn syrup, making it suitable for various food applications.

Versatile

Used in a wide range of food products including candies, baked goods, and beverages.

Confectionery industry

Hard boiled candies

Enhances texture and stability

Icing candies

Provides sweetness and smooth texture.

General confectionery manufacturing

Acts as a sweetener.

Baking industry

Bread and cake

Improves texture and shelf life.

Beverages

Beer brewing

Adds fermentable sugars and improves flavour.

Soft drinks and beverage

Used as a sweetener and preservative.

Food industry

Frozen foods

Enhances sweetness and prevents crystallization.

Seasonings and sauces

Improves texture and consistency.

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Parameters	Standard
Description	Clear, colourless to pale yellowish, odourless, viscous syrup with characteristic sweet taste.
Dry Solids %	74.0 - 82.0
Dextrose Equivalent (% on DB)	42 - 46 (HMCS-45)
Dextrose Equivalent (% on DB)	50 - 55
Maltose content (% on DB)	45 - 50 (HMCS-45)
Maltose content (% on DB)	52 Min.
Fermentable Sugars (% on DB)	75 Min.
pH (50 % solution w/V)	4.80 - 5.50
Sulphur Dioxide Content:(ppm) Confectionery Grade SO2 Free Grade	400 Max.
	40 Max.
Sulphated Ash ( % on DB)	0.50 Max.
Presence of Starch	Absent
Microbiological Analysis
Total Plate count	1000 cfu/gm (Max.)
Yeasts & Moulds / Total Moulds / Fungi	100 cfu/gm (Max.)
E. Coli / Salmonella per gm	Absent

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