White sugar is made from licorice or bulgur kale.
Maltose syrup is made from pepsin-containing maltose in combination with tapioca starch.
The appearance
White sugar is milky-white crystallized white sugar, based on the size of the particulate matter, divided into coarse white sugar and white sugar. A little harsher can be subdivided into coarse white sugar, general white sugar, white sugar, special white sugar, young white sugar and so on.
2, maltose syrup color golden yellow, no crystals, for the colloidal state.
Main use
1, white sugar has no viscosity, maltose syrup has viscosity.
2, cake production or cookies when the common white sugar, it is more very easy to melt into the batter or batter; coarse white sugar can also be sprinkled on the surface when the decorative design.
3, maltose syrup is common to simmering cake baking sugar paddle needed, more for the production of saucisson, handmade nougat, snacks, etc., can make snacks finished products bright and crystal clear, nice color, fluffy and glistening.
4, compared to maltose syrup, white sugar is more common, maltose syrup key used in cake baking, but the first white sugar in a variety of European cuisine, in addition. Sugar is also useful in life.
Role
1, white sugar key to do the spice of the use, but also have a cough and lungs, with the benefit of the lungs, expectorant and other effects.
2, maltose syrup key to do seasoning, and its nature of the warm, but also moisturize the lungs, cough, spleen and stomach and other effects.
3, compared to white sugar, maltose syrup is not easy to grow tooth decay.
4, maltose syrup compared to white sugar, less attention, taking is not easy to get fat.