Description: Our Rice malt syrup is produced from China non-GMO rice with second to none technology of enzymatic method.
APPLICATION:
It is widely used in fields of food industry. Rice malt syrup is often used in jam, jellies to prevent precipitation of sugar. It is also used extensively for bread, pastries, beer, and also is widely used in confectionery, beverages, prepared food, frozen foods, condiments and other fields.
Item | Standard (GB/T 20883-2007) |
Appearance | Sticky and transparent liquid, no visiable impurities by naked eyes. |
Colour | Colourless or light yellow or brown |
Odour | Normal odour of rice malt syrup, no abnormal odour |
Taste | Moderate sweetness |
Dry matter content (%) | 75~77 |
Value | 4.0-6.0 |
DE | 45-55 |
Sugar of boiling temperature (?) | ≥140 |
Transparency (%) | ≥ 95 |
Sulfated ash (%) | ≤ 0.3 |
Arsenic (mg/Kg) | ≤ 1.0 |
Lead (mg/Kg) | ≤ 0.5 |
Copper (mg/Kg) | ≤ 5.0 |
Sulfur Dioxide (g/Kg) | ≤ 0.04 |
Total Bacterial Count (cfu/g) | ≤ 3000 |
Coliforms, (MPN/100g) | ≤ 30 |
Pathogen | Negative |
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