Rice Syrup in food applications
1, in candy industry. Rice Syrup has moderate modest sweeter, well devitrification, oxidative stability and moderate viscosity, good chemical stability. It uses widely in candy industry.

2, the higher viscosity of liquid glucose, to canned fruit, fruit juice beverages and syrups can use its viscosity consumption and improve the consistency and tasty.
3, Rice Syrup in the water absorbability high for the pig, bread, puddings, soft products can maintain, improve and extend the durability of products taste.
4, Rice Syrup is resisting crystallization, freezing point additional advantages for the cold drink production, the word can improve products, enhance product quality.

5, due to the high osmotic pressure liquid glucose, sweeter higher as sweeteners for Guofu, fruit, jam, canned fruit juices and dairy food categories, with durability period, products are not easy to change the taste of advantages.
6, Rice Syrup in the use in bakery applications : Rice Syrup is a good return of the neutral and alkaline chemical stability, low being heated Yi generated through decomposition of the material, but also easy and protein category Nitrogenous material generated from pyrogenic response yellow brown caramel, a unique flavor because of acid fermentation higher In the food manufacturing industry is conducive to fermentation. Rice Syrup is higher and higher Xichao sexual techniques, such foods can cure maintain constant moisture, soft and delicious.
7, Rice Syrup in the application process, with similar functions and high maltose collection uses may be based on customer demand deployment (liquid glucose in the maltose content about 10%-30% lower).