DESCRIPTION

Sucromalt occurs as a clear, colorless to light yellow, slightly cloudy liquid. It is the product of an enzyme-catalyzed reaction of sucrose and maltose, combined at a specific ratio. The reaction is pH- and temperature-controlled and utilizes a food-grade glucosyltransferase enzyme. The resulting syrup may be further treated to deactivate the enzyme, purified, and evaporated under vacuum to obtain an optimal dry solids content. Sucromalt is composed of 35%–45% fructose, 7%–15% leucrose, less than 5% other mono- and di-saccharides, and NLT 40% higher saccharides of DP 3+ and an average of DP 10.