High Maltose syrup is produced by saccharifying liquified starch with specific enzymes under the specified set of conditions. Maltose syrups are characterized by high content of maltose and lower content of glucose. This composition of maltose syrup enables them to impart special characteristic of lower tendency to crystallize and relatively being non hygroscopic.

To manufacture clear candy.
Improves synersis in jam and jellies and ice cream quality
Improves flavor in beverages.

1. Confectionery

Controls moisture and texture in soft confectionery

2. Baking

Moisture retention and color control in final product.

3. Frozen Deserts

Controls softness and freezing characteristic

Goodrich Carbohydrates offer its special product with high maltose content for its customers. The specifications for same are given as under :

Product	High Maltorich
Appearance	Colourless viscous liquid
% Dry Solids	78 to 80 %
pH	4.8 - 5.2
Max Free Acidity (ml)	1
Dextrose Equivalent	35 - 40
% Ash (max.)	0.2
Starch	Negative