Maltose [ 6363-53-7 ]

Formula: C12H22O11. H2O

Properties and application:

(1) low sweetness, nutrition. The sweetness of isomaltooligosaccharide for sugar 40%, suitable for manufacturing low sweetness food. Due to its nutrition value and sucrose is same, can increase the proportion of contactor in manufacturing high heat food.

(2) water-soluble, viscosity. Instead of sugar, with maltose on food original propertyes, without influence and sweet taste may be appropriately reduced.

(3) suction wet sex, the water. Maltose keep a molecular gesso after very stable, when maltose absorb moisture, 6% - 12% not emit also don't absorb water, can restrain food dehydration and starch ageing, keep product soft, extend shelf life.

(4) heat resistance, resistant to acid. Isomaltooligosaccharide in heat and acid is stable and the PH3 and 120 ℃ in heating up to 90 minutes almost does not decompose, boil sugar test can achieve 160 ℃, therefore, in room temperature not because of isomaltooligosaccharide decomposition and make food deterioration or sweet changes.

(5) solubility. The solubility of isomaltooligosaccharide at low temperature, high temperature than sucrose low than sucrose high, when maltose high-concentration cooling, have crystallization problem. But as with sugar share, any party use 20% displacement quantity, wouldn't have any sugar the crystallization of the problem.

(6) shading sex. The maltose caramelization react than glucose weak, from the heating temperature and time can react to control, PH5 below basically no response.

(7) low melting point. Maltose monohydrate in 120-130 ℃ melting, applicable in the surface of food hanging coated with sugar.