synonyms:maltobiose,maltsugar
cas:6363-53-7
m.w:360.31
appearance:colorless crystal soluble in water.
application:
(1) low sweetness, nutrition. maltose sweetness of sugar for 40%, suitable for the manufacture of low-sweet food. because of its nutritional value and sucrose the same, can increase the proportion of the use to produce high-calorie food.
(2) water solubility, viscosity. maltose instead of part of the sugar, the original food preservative, taste no effect and sweetness can be appropriately reduced.
(3) moisture absorption, water retention. maltose to maintain a molecule of crystal water is very stable, when the maltose absorbs 6% -12% moisture, it does not release nor absorb moisture, can inhibit food dehydration and starch aging, keep the product soft and extend shelf life.
(4) heat resistance, acid resistance. maltose on the heat and acid is relatively stable, in the ph3 and 120 ℃ heating up to 90 minutes almost no decomposition, boil sugar test can reach 160 ℃, so at room temperature will not be due to maltose decomposition of food deterioration or sweetness changes.
(5) solubility. maltose solubility at low temperatures lower than sucrose, high temperature than sucrose, when the high concentration of maltose cooling, there are crystallization problems. but if combined with sugar, any one with 20% replacement, there will be no sugar crystallization problem.
(6) coloring. maltose mela reaction is weaker than glucose, from the heating temperature and time can be controlled on the reaction, ph5 following basically no response.
(7) low melting point. maltose monohydrate melts at 120-130 ° c and is suitable for sugar coating on food surfaces.
China (Mainland) 
