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Maltose also known as malt sugar, is a disaccharide formed from two units of glucose joined with an ñ(1âÂÂ4) bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an ñ(1âÂÂ6) bond. Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as RICE as they break down their starch stores to use for food. It is also produced when glucose is caramelised.
| Maltose is found in most plants and animals as an intermediate substance. It is found in such food as honey, oranges, grapes , nuts ….. | |
| We consume maltose in a variety of food without beeing aware of it. | |
| Maltose is an ideal complement to sucrose yet retains very similar bulking and texture building qualities with only one-third the sweetness. | |
| The possibility of blending gives more flexibility and freedom in matching sweetness and flavor profiles in food systems while maintaining a given mouth-feel. | |
| Like sucrose, Maltose is a disaccharide consisting of two glucose molecules. Therefore it is defined as a food, not as an additive. | |
| It has processing characteristics similar to sucrose in terms of saccharimetric value, viscosity, | |
| osmotic pressure, gel strength imparting, low water activity, etc. | |
| Characteristics and Application | |
| 1. Shelf life improver for starch containing foods such as cakes. If one compares softness and moisture | |
| content of sponge cake or other media during a shelf-life test with a sucrose/Maltose blend one obtains significantly better results than with sucrose alone or blend of other sweeteners including | |
| HFCS excluding Maltose | |
| 2. Reduced sweetness :Maltose is able to reduce the sweetness of processed foods by partially replacing sucrose, thereby preserving the original taste or flavor of ingredients | |
| ( candy, fillings, drinks , jams, jellies …) | |
| 3.Heat/acidic resistance :Maltose is more stable to heat and acid and less likely to undergo decomposition than sucrose. | |