| No | Products | Description | |
|---|---|---|---|
| 1 | Ultramaltose 60 ST | A high maltose syrup with typically over 60% maltose and over 25% maltotriose. These are ingredients retard starch retrodegradation and prolong shelf life (softness) of baked goods. Replacement of 30 – 35% of sugar in formulation will give a milder sweetness profile with flavor enhancement. Ultramaltose 60 also has glazing properties. Used in Cakes, Mooncakes, Kaya, Jam, Beverage, Biscuits, Bean Paste and Roast Meat. |  |
| 2 | Wheat Maltose ST | This is high maltose syrup which has been lightly caramelized with purified protein to enhance flavor. Used in biscuits and local pastries. | |
| 3 | Invert Syrup ST | A syrup with a high intensity sweetness. Also has hygroscopic characteristics. Used in cakes and biscuits, especially: – sultana biscuits – cake toppings | |
| 4 | IMO 500 Syrup ST | A prebiotic syrup based on isolmaltose oligosaccharides. Used in beverages and baked goods. | |
| 5 | GOS 57 ST | A prebiotic syrup based on galatose oligosaccharides. Used in beverages and baked goods. Also for direct consumption. | |
| 6 | Maltotriose Syrup ST | A specialty syrup for maintaining softness of rice cakes as produced in Japan. | |
| 7 | High Viscosity Maltose Syrup | A high maltose syrup with high viscosity. Used in production of specialty snacks. |