2. The difference between maltose and maltodextrin.

3. The difference between malt syrup and maltodextrin.

4. The difference between maltodextrin and sucrose.

1. difference: different raw materials: maltose is made by the action of malt containing amylase on starch, which, as a nutrient, is also used to prepare culture medium.

2. Maltodextrin is made from various starches by enzymolysis, purification and drying.

3. Its raw materials are starch corn, rice, etc.

4. Different uses: maltose uses: biological culture medium.

5. Polysulfide stabilizer.

6. Analytical chemical colorimetric determination of brown standard.

7. Maltodextrin is widely used in beverage, frozen food, candy, grain, dairy products, health care products and other industries, and can also be used in textile, daily chemical and pharmaceutical production.

8. Different characteristics: maltose: colorless crystal.

9. It tastes sweet, about one third as sweet as sucrose.

10. Crystalline water will not be lost in vacuum sulfuric acid or phosphorus pentoxide dryer at room temperature.

1 1. It can reduce the burning solution.

12. It can be fermented by many yeasts.

13. Soluble in water, slightly soluble in ethanol and almost insoluble in ether.

14. maltodextrin is the hydrolysis product of starch.

15. It is between starch and starch sugar, and it is a kind of nutritional polysaccharide.

16. It can be white powder or concentrated solution.

17. Good fluidity, no peculiar smell and almost no sweetness.

18. Good solubility and moderate viscosity.

19. Low hygroscopicity, not easy to agglomerate.