High Maltose Syrups

Maltegill™ 50/82, Maltegill™ 63/82

Syrup obtained through the acidic-enzymatic conversion of the starch, which results in a high maltose content, promoting better taste and consistency of the products.

Category	Products	Functionality
Confectionery Candies Jelly candies Bubble gums Milk caramels Chocolate Candy fillings	Maltegill 50/82 & 63/82	Control crystallization of sugars and reduce sweetness, in addition to promoting better taste, consistency and texture of the products.
Dairy Covering for ice-cream	Maltegill 63/82	Promotes better taste, consistency and texture of products.
Bakery Industrial bakery	Maltegill 63/82	Retains humidity, promotes sheen and color, acting as substrate for fermentation.

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.