Kaifeng Sida Equipment Co.,Ltd

Henan Doing Mechanical Equipment Co.,Ltd


Researching & Manufacturing the complete set of starch processing machinery and syrup processing machinery.
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Doing Mechanical Equipment Co.,Ltd

Contact:
Ms Elina
Phone:
+86 135 2661 5783
WhatsApp:
0086 135 2661 5783
TEL:
+86-371-5677 1822
Skype:
elina881130
Email:
sales@doingmachinery.com
Postcode:
450000
Inquiry:
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Product

Cassava flour processing machine
Syrup processing plant
Starch processing plant
Air-stream crash dryer
Gluten machine

Solutions

Starch production line
Syrup production line
Porduct:
Project:

high maltose corn syrup

High maltose corn syrup

You're likely familiar with industrial sweeteners such as high-fructose corn syrup, which is found in a wide variety of foods. Another food additive you may find as you peruse food labels is high-maltose corn syrup. The difference between the two is that the main sugar in HFCS is fructose, while the main sugar in high maltose corn syrup is maltose. Because of their differing sugars, HMCS may not carry the same risks as HFCS. But it's still an added sugar, so limit your intake.

Is high maltose corn syrup bad for you?

Lack of  research

Unlike high Fuctose corn syrup, which scientists have studied extensively, few human studies have evaluated the potential health effects of regularly consuming high maltose corn syrup. From a chemical standpoint, maltose is formed from two glucose units as the result of fermentation and is the least common disaccharide found in nature. High-maltose corn syrups contain at least 35 percent maltose, with the typical commercial brand containing 65 percent maltose.

A Lesser Evil

Fructose is the primary component that has caused concern in terms of HFCS. The body breaks down fructose differently than other sugars, and this may cause adverse effects when eaten regularly. Because maltose contains little to no fructose, it may not carry the same risks as HFCS.

Researchers found that regularly consuming beverages sweetened with HFCS increases heart disease risk factors, such as bad cholesterol, more than glucose. Their findings were published in the October 2011 issue of the Journal of Clinical Endocrinology and Metabolism.



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