What is the starch syrup ?
2018-07-05 / FAQ
Starch syrup is a general name of liquid sugar which is produced from starch. Starch syrup is a natural sugar substitute with extensive economic effect; it is a universal improving agent of organoleptic indicators and characteristics of food products that contain it. Starch syrup is a thick, sticky, translucent sugar syrup, which always stays liquid. It contains a mixture of glucose, maltose, and higher saccharides, and comes in a number of different types, depending on the combination of such carbohydrates.
Starch syrup is produced from corn,rice, and all different kinds of starch. It is produced by starch syrup processing machine, which is also a continous starch syrup processing line.
Starch syrup mainly including, glucose syrup, maltose syrup, fructose syrup etc. Today, due to the introduction of modern technologies, we can produce a whole range of starch syrups of excellent quality. The products do not contain any genetically modified organisms.
Starch syrup
Starch Syrup, depending on the content of carbohydrates in it, is divided into four different types: low-saccharified syrup, confectionery syrup, maltose syrup, and high-saccharified syrup.
Low-Saccharified Starch Syrup is a product of limited hydrolysis of starch; it has low contents of glucose equivalent (26% — 35%). Low-saccharified starch hydrolyzates are characterized by a high degree of treacliness, binding and anti-crystallizing qualities; they act as foam and emulsion stabilizers. They are not too sweet and have a mild taste.
It is used in the production of aerated confectionary products and lollypops, where the low content of glucose creates the opportunity to dramatically increase the storage endurance of the caramel, and its low sweetness and mild taste are very important, too.
Starch syrup production
Low-saccharified starch syrup is also used in the production of construction materials – for making agglutinant sand in metallurgy. Confectionary syrup (glucose syrup) (DE 36-44) is used in the confectionary industry. It is one of the main components of caramel, cake icing, pastry, rolls, and buns. It is also used in the production of chocolate bars, butter scotch, halva, marmalade, and marshmallows. It is characterized by high treacliness, binding and anti-crystallizing qualities.
Maltose starch syrup (DE > 38) is mostly used in beer brewing because of its high content of fermentable sugars. It helps to increase the productivity and to improve the original extract. Maltose starch syrup is widely used in the bread-making industry because of its ability to increase the crumb grain and elasticity. As a result, the baked goods get a light-brown crust and a nice flavour and stay fresh longer.
DOING starch syrup equipments
This type of starch syrup is also important in the confectionary industry and in making preserves. It helps give the syrup for various jams, fruit batters and marmalades greater treacliness, and increases the storage period of goods. Moreover, maltose starch syrup improves the taste of food products.
High-Saccharified Starch Syrup (DE > 45) has a very sweet taste, a lower degree of treacliness, and has a higher level of osmotic pressure compared to sucrose. These qualities make it more effective in the production of sponge cakes, dark bread . It is a perfect ingredient for making jams, fillings, sauces, ketchups, and soft confectionary. It is also used in beer brewing and in the production of soft drinks and ice-cream.
Storage requirements: starch syrup, poured in barrels and cans, should be stored in closed storage rooms and warehouses or under tents, which would protect it from direct sunlight but also need keep warm.
Starch syrup is produced from corn,rice, and all different kinds of starch. It is produced by starch syrup processing machine, which is also a continous starch syrup processing line.
Starch syrup mainly including, glucose syrup, maltose syrup, fructose syrup etc. Today, due to the introduction of modern technologies, we can produce a whole range of starch syrups of excellent quality. The products do not contain any genetically modified organisms.
Starch syrup
Starch Syrup, depending on the content of carbohydrates in it, is divided into four different types: low-saccharified syrup, confectionery syrup, maltose syrup, and high-saccharified syrup.
Low-Saccharified Starch Syrup is a product of limited hydrolysis of starch; it has low contents of glucose equivalent (26% — 35%). Low-saccharified starch hydrolyzates are characterized by a high degree of treacliness, binding and anti-crystallizing qualities; they act as foam and emulsion stabilizers. They are not too sweet and have a mild taste.
It is used in the production of aerated confectionary products and lollypops, where the low content of glucose creates the opportunity to dramatically increase the storage endurance of the caramel, and its low sweetness and mild taste are very important, too.
Starch syrup production
Maltose starch syrup (DE > 38) is mostly used in beer brewing because of its high content of fermentable sugars. It helps to increase the productivity and to improve the original extract. Maltose starch syrup is widely used in the bread-making industry because of its ability to increase the crumb grain and elasticity. As a result, the baked goods get a light-brown crust and a nice flavour and stay fresh longer.
DOING starch syrup equipments
This type of starch syrup is also important in the confectionary industry and in making preserves. It helps give the syrup for various jams, fruit batters and marmalades greater treacliness, and increases the storage period of goods. Moreover, maltose starch syrup improves the taste of food products.
High-Saccharified Starch Syrup (DE > 45) has a very sweet taste, a lower degree of treacliness, and has a higher level of osmotic pressure compared to sucrose. These qualities make it more effective in the production of sponge cakes, dark bread . It is a perfect ingredient for making jams, fillings, sauces, ketchups, and soft confectionary. It is also used in beer brewing and in the production of soft drinks and ice-cream.
Storage requirements: starch syrup, poured in barrels and cans, should be stored in closed storage rooms and warehouses or under tents, which would protect it from direct sunlight but also need keep warm.
