No.

Maltose syrup can supply the energy and carbon source needed by the body, and can be taken directly; it can be used with other nutritional factors to prepare nutritional products. The main raw material for manufacturing maltitol is maltose, maltitol will not raise blood sugar and blood fat after human intake, and can reduce the condition of diabetic and cardiovascular patients, because the enzyme that breaks down maltose is only a very small part of the human body, so it will not cause changes in the body's blood sugar.

And the maltose molecules in the blood can not rely on the action of insulin to reach the human body cells, after being hydrolyzed by the corresponding enzymes, they directly participate in the tricarboxylic acid cycle, which can effectively provide energy for the body. High purity maltose can be used for the production of maltose intravenous injection solution, compared with the conventional injection solution, the osmotic pressure is reduced by half, the fat metabolism is different, and the consumption of protein in the body is reduced; the toxicity is relatively low, and there is no harm to the liver and kidneys. In summary, the preparation of high-purity maltose is of great significance.

Characteristics

1, the sweetness of high maltose syrup is low and mild, strong palatability, good taste, due to the maltose in the high maltose syrup is more stable to heat and acid, the usual temperature will not be due to the decomposition of the maltose caused by the deterioration of the food or the sweetness of the taste changes, so it is not easy to Meladon reaction when heated, and is used for the production of confectionery with a low DE value, the boiling temperature, etc., in particular, to It has the advantages of low DE value and high boiling temperature, especially for prolonging the shelf life of the products.

2, pure high maltose syrup production of confectionery products, than with the traditional production of sugar candy production of products with good toughness, high transparency, there will be no "sand" phenomenon, and can reduce the viscosity of confectionery, improve the flavor of the product, significantly reduce the cost of production, to the enterprise to bring a higher economic benefits.

3, due to the high maltose syrup has the advantages of anti-crystallization, low freezing point, etc., used in the production of cold drinks, you can improve the taste of the product, improve the quality of the product and reduce the cost of production, has been the cold drink industry as a thickener and plasticizer has been widely used.

4, used in pastry, bread, baked goods and other production processes, can play a role in preventing starch aging, good moisture retention, extend the shelf life and so on.

5, due to the high osmotic pressure of high maltose syrup, used in dried fruit, preserves, jams, canned fruit juices and creamy foods with a long shelf life, the taste of the product is not easy to change and other advantages.

6, amylase hydrolysis in the industry called conversion, different degrees of glycolytic hydrolysis can be divided into low, medium and high conversion syrup. Industrial production of syrup production is larger, and more common is high maltose syrup.

It's DE value is controlled at about 45~55%, this kind of syrup has been widely used in food, chemical, beverage and many other industries, especially in the food industry, pastries, beverages, confectionery, frozen food with maltose syrup as a raw material or auxiliary material, can improve the consistency and taste of food.

Reference: Baidu Encyclopedia - Maltose Syrup, Baidu Encyclopedia - High Maltose Syrup