1, the maltose mentioned in the question is not the true meaning of maltose, but a use of maltose, starch and other food ingredients made of white sugar cake, here maltose is just as a commodity name, put for a period of time will be yellowed because the maltose contains starch, starch in contact with the air oxidation occurs, so it will be yellow.

2, oxidized maltose commodities can be eaten, need to see the degree of oxidation and time. After opening, if the maltose is not completely oxidized, the sugar body becomes soft can be eaten; second is to look at the time, if the opening placed time in a week, basically can be eaten. Suggestion: Consume immediately after opening, if placed in a sealed best.

3, the true meaning of maltose, refers to the use of rice, barley and other raw materials fermented sugar food, was viscous translucent gel state. The color of maltose is light yellow or brownish yellow, qualified maltose is invisible impurities, very pure.

4, the universal role of maltose: the production of desserts and pastries used most. There are several benefits:

A: can improve the internal organization of the pastry, make the pastry more soft, puffy and delicious;

B: the production of saucisson, nougat and other simmering syrup, add maltose can improve the quality of the syrup, to prevent the syrup from backing up, so that the finished product is clearer, better texture.

C: Maltose increases the flavor of the pastry, reduces the sweetness of the sugar and makes the taste softer.

D: Pastries with maltose are easier to bake with a beautiful color.