Maltose is both a disaccharide and a reducing sugar. Maltose is a kind of carbohydrates, produced by the action of amylase-containing malt on starch, belonging to the class of disaccharides (disaccharides). Maltose has reducing properties: It can undergo a silver mirror reaction and is a reducing sugar. Used in biological culture medium; polysulfide stabilizer; analytical chemistry colorimetric brown standard.

Maltose is sweet in flavor and about one-third as sweet as sucrose. Does not lose water of crystallization at room temperature in a vacuum in a sulfuric acid or phosphorus pentoxide desiccator. It reduces Ferrin's solution. Can be fermented by many yeasts. Maltase can hydrolyze it into two molecules of α-D-glucose. Soluble in water, slightly soluble in ethanol, almost insoluble in ether.

Uses of Maltose

1, coloring. Maltose is fermented from malt, applied in the "burned", "baked", "fried" and other food products, caramelized coloring effect, such as "roasted goose "The skin of the date red," "braised pigeon" golden red, is the role of maltose.

2, detoxification and release. The intake of oligoisomaltose can reduce the number of harmful bacteria in the intestinal tract.

3, synthesize vitamins. Maltose bifidobacteria in the intestine can synthesize vitamin B1, B2, B6, B12 niacin and folic acid. Bifidobacterium fermentation of dairy products in lactose has been partially converted to lactic acid, solving the problem of lactose tolerance, so that dairy products are easy to digest and absorb.?

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