Production Of Maltose Syrups

Global Sweeteners Reported 61.8% Rise in Interim Net Profit to

Global Sweeteners Holdings Limited ("Global Sweeteners" or the "Company", stock code: 03889) together with its subsidiaries (the "Group") reported 32.9 percent and 56.8 percent year on year the The increase in revenues and gross unaudited profit of about HK $ 2,028,000 and HK $ 288 million respectively for the six months ended June 30, 2011 (the "Period"). Net income attributable to shareholders for the period increased by 61.8 percent to about HK $ 102 million.As a robust operating environment of upstream products, the sale price of the corn starch and other corn products refined increased by about 26.6 percent and 18.1 percent to HK $ 3.340 per metric ton ("MT") and HK $ 2.579 per ton respectively for the period (2010 period: HK $ 2.638 and HK $ 2.184, respectively) compared to the corresponding period last year. The increase in selling prices of upstream products has enabled the Group to mitigate the impact of a 14.7 percent year on year increase in corn prices to buy. Consequently, the upstream segment of the Group reported a 2.7 percentage points increase in gross margin year on year to 11.9 percent (in 2010 same period: 9.2 percent). During the period, the amount of sales and gross margin of products upstream of the group jumped to HK $ 685 000 000 and HK $ 82,000,000, respectively, HK $ 491 000 000 and HK $ 45,000,000 respectively for the same period of 2010 .The sales volume of corn starch and corn refined products other were approximately 136 000 tonnes (in 2010 same period: 123 000 MT) and 89 000 tonnes (in 2010 same period: 76 000 MT), respectively, while about 58 000 tons of corn starch was used as feedstock for downstream production of Jinzhou and production sites in Shanghai. Boasting a 40.0 percent increase in the price of sugar cane, a substitute product of the Group of corn sweetener, the sale price of downstream products of the Group also increased, causing the number of business and gross profit of these products.The revneue corn syrup solids and the Group of corn syrup has increased to HK $ 759 million (same period in 2010: HK $ 556 million) and HK $ 517 million (same period in 2010: HK $ 377,000,000) respectively during the period, with gross profits of HK $ 120 000 000 and HK $ 81 million for the period, compared with HK $ 66 million and HK $ 70 million for the same period of 2010.

Sources and uses of maltose syrup

First, the origin and production method, the maltose present in the malt obtained by this common name. Malt starch into maltose can be hydrolyzed starch. Modern industrial starch (maize, rice) by fermentation, purification, concentration, crystallization products. My company sells injectable crystalline maltose content of 99%. 2, mainly composed of maltose, malt syrup, maltose concentration with the level of its high-maltose syrup and maltose syrup ordinary.Maltose, maltose syrup, also known as jelly or caramel, the oldest is the production of sugar, starch, modern industry with corn starch as raw material quality, enzyme liquefaction, saccharification, refined, condensed the maltose content ranging from high maltose syrup and malt dextrin between the products of starch sugar. 3, maltose, isomaltose isomer in the production of maltose will also produce a small amount of isomaltose. 4, after hydrogenation of maltose sugar alcohol maltitol double. Industry generally hydrolysis of corn starch, hydrogenation, refining derivative.5, various hydrogenation maltitol isomalt sugar alcohols after the double. 6, maltose and oligosaccharides, respectively Isomaltooligosaccharide 30-10 maltose or isomaltose polymerization. And a daily consumption of more importance is Isomaltooligosaccharide. 7, malt sugar, maltose ketone derivatives, so named because of the presence of ketone. High maltose syrup is high quality starch, amylase liquefaction, saccharification enzyme fungal refined concentrated by more than 50% maltose sugar-containing products of starch.The characteristics of high maltose syrup: 1, maltose syrup sweetness of low, moderate, strong taste, good taste, because of the high maltose in maltose syrup in the case of heating at high temperature and stable temperature of the acid are usually not the decomposition of maltose caused by changes in food spoilage or sweet, so heat is not easy to Maillard reaction, for the production of candy with a low value DE, boiling temperature of benefits, especially for the life of the product shelf life course.2, the production of high maltose syrup using only confectionery products, production of sugar candy traditional manufacturing product, good toughness, high transparency, no "sand back" phenomenon, and can reduce the viscosity of the sugar, improve flavor, significantly reduce production costs, increased economic benefits for the company.3, due to the high maltose syrup with anti-crystallization of the advantages of low freezing point for the production of cold, not only improve the taste of products, improve product quality while reducing production costs was the beverage cold as a thickening agent and has been widely used plasticizer. 4, used in cakes, breads, pastries and other production processes, can play in preventing aging of starch, moisturizing and good for longer service life and so on.Fifth, a high osmotic pressure due to the high maltose syrup for canned fruits, canned fruits, jam, fruit juice and canned food in butter with a long shelf life, taste the product and so easy to change. Maltose syrup in food industry applications of high A syrup, high maltose in confectionery, beverages and dairy products from the application because of high maltose syrup with a slight sweet taste moderately good anti- crystallization, oxidation resistance, viscosity, moderate, good chemical stability, low freezing point characteristics, so the candy, cold drinks and dairy industry has been widely used.B, high maltose syrup in the baking industry in the application of a high maltose syrup has a good reduction in neutral and alkaline chemical stability, low temperature easily broken colored material, but also easy with the protein nitrogen compounds reaction Coke caramel brown, with a unique flavor, due to the fermentation of high sugar in the baking industry for the fermentation of food. 2, high maltose syrup has a low moisture absorption and high humidity, can make baked goods to maintain a constant humidity, soft and delicious.C, high maltose syrup in other food applications based on the unique properties of high maltose syrup, others in the food industry was also a wide range of applications, such as candied fruits, seed paste lotus, jam, moon cake stuffing, dehydrated vegetables, ham, convenience foods, soy sauce and so on.

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