Maltose
maltose is widely used in traditional candy, baked goods, brewing industry, pharmaceutical excipients and other fields due to its mild sweetness, good moisturizing and anti-crystallization properties.
- Product Name
- Maltose (Maltose)
- Appearance Form
- White needle-shaped crystals or viscous liquid (maltose syrup)
- Source of raw materials
- Corn, wheat and other starchy grains
- Core Features
- Mild sweetness, good moisturizing and strong crystallization resistance
Product specifications
| Sweetness | About 40% of sucrose |
|---|---|
| Typical applications | Candy, baking, brewing, pharmaceutical excipients, clinical nutrition |
| Processing advantages | Strong stability, can improve texture and system viscosity |
Key application areas
- Traditional candy and baked goods: The sweetness is about 40% of sucrose, the taste is mild and not greasy, and it can prevent sucrose from returning to sand. It is used in nougat, fudge, bread and pastry moisturizers, mooncake syrups and jam fillings.
- Brewing and fermentation industry: As an easy-to-use carbon source for yeast, it provides a stable nutrient supply and is suitable for fermentation substrates for craft beer, rice wine, liquor and condiments.
- Medicine and clinical nutrition: It has stable properties and can be used as tablet excipients, cough syrup bases, freeze-drying protective agents and clinical nutritional energy supplement raw materials.
If you need product specifications, samples or customized supporting solutions, you can contact Fazheluo Team for more information.
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