Maltose is a type of carbohydrate, a disaccharide consisting of two glucose units linked by an α-1,4 glycosidic bond, also known as malt disaccharide. There are two isomers, α- and β-, because of the different positions of the C1 hydroxyl group. Maltose is a colorless crystal, usually contains a molecule of water of crystallization, melting point 102 ℃, soluble in water, sweetness of sucrose 40%.

The difference between maltose and sucrose

1, the role of different: maltose is mainly used for candy, juice drinks, etc.; sucrose is a sweet food flavoring.

2, sweetness is different: maltose sweetness is low; sucrose contains high sugar, sweet.

3, different raw materials: maltose is made from wheat and glutinous rice; cane sugar is the main raw material is sugar cane. In addition sucrose can be extracted from almost all plant parts: flowers, stems, leaves and so on.

3, different characteristics: maltose has a good thermal stability, in the heating process will not produce colored substances because of the Meladic reaction, and also has a certain resistance to acidity. Sucrose solubility is low, so it is also very easy to dissolve in water, and the solubility will increase with the increase in temperature, but dissolved in water is not easy to conduct electricity.

How to save maltose

Maltose is very easy to melt, so it needs to be placed in a cool place, and must be sealed to avoid contact with the air, so that the preservation of the words can be saved for two months.

What are the properties of maltose

1, solubility: the solubility of different maltose isomers in water is different, anhydrous α-type maltose at 20 ℃ dissolved in 64 g/100 g, while the solubility of maltose monohydrate is only 27 g/100 g, commercially available mixed crystals of anhydrous maltose (α-type 42%, β-type 58%) solubility is greater than 62 g/100 g. In methanol, it can be found in a mixture of α-type, β-type, β-type, β-type, β-type, β-type and β-type. /100 g. Solubility in methanol, anhydrous β-type maltose > maltose monohydrate > α-, β-mixed maltose crystals > anhydrous α-type maltose.

2, hygroscopicity: the hygroscopicity of maltose is low, when maltose absorbs 6%-12% moisture, it no longer absorbs water and does not release water.

3, stability: maltose is thermally stable, and it is not easy to produce colored substances when heated by the Melad reaction. Maltose is also acid-resistant, in pH=3, 120 ℃ heating 90min, almost no decomposition.