Good maltose is like good flour. It's gray and sweet. You can try it before you buy it. Malt syrup has low sweetness, low hygroscopicity and high moisture retention. Maltose in one molecule of crystal water is very stable, which increases the moisture retention of food.

If crystal water is removed, β -maltose will be converted into α-maltose, so it is not easy to obtain anhydrous β -maltose. Commercially available crystalline maltose is mainly hydrous β-maltose, of which 5%- 10% has been converted into α-maltose.

Extended data:

1. solubility: different maltose isomers have different solubility in water. Anhydrous α -maltose dissolves 64 g/ 100 g at 20℃, while the solubility of maltose monohydrate is only 27 g/ 100 g, which is the solubility of commercial anhydrous maltose mixed crystals (α -maltose 42%, β -maltose 58%). Solubility in methanol, anhydrous β -maltose >: maltose monohydrate >: α -and β -mixed maltose crystals >: anhydrous α -maltose

2. Hygroscopicity: The hygroscopicity of maltose is low. When maltose absorbs 6%- 12% of water, it no longer absorbs water or releases water.

3. Stability: Maltose has thermal stability, and Maillard reaction is not easy to produce colored substances when heated. Maltose is also acid-resistant, and hardly decomposes when heated at pH = 3 120℃ for 90 min.

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