Simple sugar for all occasions
Customize your maltose syrup production – from low to very high-maltose concentrations - for taste, texture and consistent quality.
Versatile and functional
Maltose syrups can be tailored for use in a wide range of applications - as stabilizers or texturizers in confectionery, fermentation feedstocks in alcoholic beverages or as building blocks for blends of high maltose and high dextrose or fructose syrups.
Reducing the production risk
Producing maltose syrups can be challenged by infections, high costs of chemicals to adjust pH and calcium, and the polishing steps of the finished syrup (IX or carbon, etc).
Novonesis’ range of enzymes lets you tailor-make your maltose syrup production in a consistent manner. By tolerating higher temperatures as well as lower pH, they allow you to optimize production parameters, reducing both the risk of bacterial infection and processing costs. And they give you full control of the sugar spectrum and reduced viscosity.
Highlighted products
- For syrups with low to medium maltose levels
- High temperature tolerance
- Low calcium performance
- Low dextrose
- pH robustness
- For syrups with low to medium maltose levels
- High temperature tolerance
- Low calcium performance
- pH robustness
- Sweetness generation
- Suitable for organic products
- For syrups with low to medium maltose levels
- For syrups with medium to high maltose levels
- High temperature tolerance
- Low calcium performance
What could this mean for your business?
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