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High Fructose Syrup:
High Fructose Syrup is obtained from hydrolyzed natural starch by enzymatic technique. It is sweeter than sucrose and easy to use. High Fructose Syrup is in liquid state; it does not need to go through melting and filtration process as sucrose does during the food manufacturing process. Therefore, it is more hygienic to use than sucrose. These properties have made High Fructose Syrup becoming a popular sweetener in many food and beverages application.

Super High Maltose Syrup:
Maltose syrup is produced from natural starch by enzymatic conversion technique. In this technique, starch undergoes hydrolysis process, saccharification and finally purifies into the finest quality of Maltose syrup. The syrup has good clarity, colorless and pleasant texture. It is widely used as sweetener in beverage, confectionery, candies and frozen food.
Maltose syrup is also known as glucose syrup or corn syrup. It is 100% fermentable by yeast which makes it applicable to various types of food products. The modern technology that we adopted has improved the consistency of the quality in syrup. This enables us to produce wide range of syrup by controlling its DP (Degree of Polymerization) and DE (Dextrose Equivalent) values.

Isomalto-oligo -saccharide:
Isomalto-oligosaccharides ( IMO ) are obtained by enzymatic hydrolysis of natural starch. Taiwan Fructose is the only manufacturer that is certified under GMP standard by Taiwan Government to produce this syrup.
IMO is branched oligo-saccharides with alpha-D ( 1-6 ) glycosidic linkage. It is non-digestable food
ingredient. It stimulates the growth of bifidobacteria and inhibits the activity of harmful bacteria in colon. The application of this natural nutrient sweetener beneficially affects the health of  host.

Maltose/Glucose Syrup: GS75:
Maltose/Glucose syrup is produced from natural starch by enzymatic conversion technique. In this technique, starch undergoes hydrolysis process, saccharification and finally purifies into the finest quality of Maltose syrup. The syrup has good clarity, colorless and pleasant
texture. It is widely used as sweetener in beverage, confectionery, candies and frozen food.
Maltose syrup is also known as glucose syrup or corn syrup. It is 100% fermentable by yeast which makes it applicable to various types of food product. The modern technology that we adopted has improved the inconsistency of the quality in syrup. This enables us to produce wide range of syrup by controlling its DP (Degree of Polymerization) and DE (Dextrose Equivalent) values.