COA online download: CP2010, USP32
Molecular formula: C12H22O11.H2O
Nature and application:
(1) Low sweetness and nutrition. The sweetness of maltose is 40% of granulated sugar, which is suitable for manufacturing low sweetness food. Because its nutritional value is the same as that of sucrose, it can increase the proportion of food to produce high calorie food.
(2) Water solubility, viscosity. Using maltose to replace part of granulated sugar has no effect on the original antiseptic property and taste of food, while the sweetness can be appropriately reduced.
(3) Moisture absorption and water retention. Maltose is very stable after it keeps a molecule of crystal water. When it absorbs 6% - 12% water, it will not release or absorb water, which can inhibit food dehydration and starch aging, keep the product soft and extend the shelf life.
(4) Heat resistance and acid resistance. Maltose is relatively stable to heat and acid. It hardly decomposes when heated at PH3 and 120 ℃ for 90 minutes, and the sugar boiling test can reach 160 ℃. Therefore, the food will not deteriorate or change sweetness due to the decomposition of maltose at room 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 the concentration of maltose is high, there is a crystallization problem. However, if it is used together with granulated sugar, after either party adopts 20% replacement amount, there will be no problem of sugar crystallization.
(6) Colorability. The Maillard reaction of maltose is weaker than that of glucose, which can be controlled from the heating temperature and time. There is basically no reaction below PH5.
(7) Low melting point. Maltose monohydrate melts at 120-130 ℃, and is suitable for icing on food surface.