Mooncake Syrup With Less Sugar

Sucrose-free, low-sugar mooncake syrup

Healthy sucrose-free and low sugar (total sugar<5%) purposeful sugar compound characteristics, candy and non-greasy for meals coloring, oil return to soft, non-sticking board

Main ingredients:

Isomalto-oligosaccharides, xylose, meals components (maltitol liquid, sorbitol liquid, xylitol)

Specification:

25kg/drum, 5kgX4 drum/carton

Base formula

Mooncake powder (pastry flour 7: exclusive powder 3) ---- 1000g, artisan sucrose-free mooncake syrup----------- 600~700g, peanut oil------ 300g, cleaning soap water (48 degrees), ----- 8-12g

In industrial production, starch sugars are divided into countless sorts in accordance to the glucose conversion fee (DE).

According to the liquid glucose value, it can additionally be divided into excessive invert syrup (DE60~70), medium invert syrup (DE38~42), and low invert syrup (DE20 or less). The product types are:

maltose

It is a disaccharide composed of two single-molecule glucose, which has low sweetness and greater thermal balance than glucose, and can gain glucose and different oligosaccharides thru oxidation reaction, and can additionally be transformed into maltitol and glucosanol. The maltose is boiled at a temperature of 155°C. Higher temperature than regular sugar boiling.

oligosaccharide

It refers to maltotriose and tetrasaccharide, which have low DE value, excessive viscosity and negative moisture absorption, and are appropriate for making challenging candy, ice cream, pastries and so on.

Low invert sugar

The DE price is beneath 20, the major elements are dextrin, soluble in water, no longer sweet, convenient to digest, no longer moisture absorption, appropriate for thickener. Low invert sugar can be used via acid technique and acid enzyme method. The acid filtration technique is difficult, the solubility of the product is low, and it is effortless to be turbid or coagulated. Segmented liquefaction is preferred.