Technical Data:
CAS No. 6363-53-7
Molecular formula C₁₂H₂₂O₁₁ · H₂O
Molecular weight 360.31
Appearance White or light yellow powder
Content 92%
 
Nature and application
(1) low sweetness, nutrition. The sweetness of maltose is 40% of sugar, suitable for making low sweetness food. Because of its nutritional value and sucrose the same, you can increase the proportion of distribution to produce high-calorie foods.
(2) water-soluble, viscosity. With malt sugar instead of part of the sugar, the original food preservative, no effect on the taste and sweetness can be appropriately reduced.
(3) moisture absorption, water retention. Maltose is very stable when it keeps a molecule of crystal water. When maltose absorbs 6% -12% of water, it does not release or absorb moisture, which can restrain dehydration of food and aging of starch, keep the product soft and prolong shelf life.
(4) heat resistance, acid resistance. Maltose is relatively stable to heat and acid. It hardly decomposes when heated at pH 3 and 120 ° C for up to 90 minutes. The test of boil-sugar can reach 160 ° C. Therefore, maltose does not degrade or change the sweetness of the food under normal temperature.
(5) Solubility. The solubility of maltose is lower than that of sucrose at low temperature and higher than that of sucrose at high temperature. When maltose is cooled at a high concentration, there is a problem of crystallization. However, if combined with sugar, any party using 20% replacement, there will be no sugar crystallization problems.
(6) Coloring. The Maillard reaction of maltose is weaker than that of glucose, and the reaction can be controlled from the heating temperature and the time, and basically no reaction below PH5.
(7) Low melting point. Maltose monohydrate melting at 120-130 ℃, suitable for hanging sugar coating on the surface of food.#p#分页标题#e#
It manufactured by the corn starch and can be used as Glycogen in people with diabetes or high blood sugar, can also be added to infant formula.