It will harden in a low temperature environment. Maltose is a type of carbohydrate, produced by the action of amylase-containing malt on starch. If you want to soften the hard maltose, you only need to heat it.

When boiling syrup, use low heat. If the fire is too high, the syrup will become mushy. Drop the syrup into cold water. After cooling, small hard sugar beads will form, which indicates that the syrup is ready. Immediately pour the syrup into the whipped egg whites. Depending on the temperature, the syrup will have different mouthfeel and hardness.

Extended information

Applications of maltose in the food industry

Maltose can be prepared into maltose syrup, which has a wide range of uses and is used in various fields of the food industry. Food, liquid food, frozen food, colloidal food (such as jelly), etc. Mainly used for processing caramel sauce and candies, fruit drinks, wine making, canned food, bean paste, and soy sauce.

1. Maltose syrup contains a large amount of dextrin, which has good crystallization resistance. There will be no crystal precipitation in frozen foods. It also has the effect of preventing other sugars from crystallizing, so that it can be used in production. Prevents the crystallization of sucrose when making jams and jellies, extending the shelf life of food.

2. Maltose syrup has good fermentation properties, so it is also widely used in the manufacture of bread, pastries, and beer.

3. Maltose syrup can prevent starch from settling and aging, and can increase the shelf life of jelly, jam and cans with starch.

Baidu Encyclopedia - Maltose