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Maltose monohydrate
CAS NO.:6363-53-7
Molecular formula:C12H22O11.H2O
Product standard:USP
Character:White crystalline powder
Use:1. Low sweetness and nutrition.Maltose sugar is 40% sugar sweet, suitable for the manufacture of low-sweetness food.Because its nutritional value is the same as that of sucrose, it can be used to increase the proportion of high-calorie food.
2. Water solubility and viscosity.Replacing part of granulation sugar with maltose sugar has no effect on the original preservative and taste of food, while sweetness can be reduced appropriately.
3. Moisture absorption and water retention.Maltose maintains a molecule of crystal water and is very stable. When maltose absorbs 6% to 12% water, it does not release or absorb water. It can inhibit food dehydration and starch aging, keep products soft and extend shelf life.
4, heat resistance, acid resistance.Maltose is relatively stable to heat and acid, and hardly decompose at PH3 and 120℃ for 90 minutes, and the sugar boiling test can reach 160℃, so at room temperature, maltose decomposition will not make food bad or sweet changes.
5. Solubility.Maltose solubility is lower than that of sucrose at low temperature and higher than that of sucrose at high temperature.However, if used in combination with granulated sugar, any crystallization of sugar will not occur if either party USES 20% of the replacement amount.
6. Coloration.The maillard reaction of maltose was weaker than that of glucose, which could be controlled from the heating temperature and time.
7. Low melting point.Maltose monohydrate melting at 120 -- 130℃, suitable for food surface coating