Maltose
Maltose is a disaccharide composed of two glucose molecules linked by an α(1→4) glycosidic bond. It occurs naturally in germinating grains and is produced through the enzymatic hydrolysis of starch. Maltose appears as a white crystalline powder and is soluble in water.
Usage and Applications
Maltose is used in food, beverage, fermentation, and pharmaceutical applications. It is incorporated into confectionery products, baked goods, syrups, beverages, and nutritional formulations. Maltose may also be used as a carbohydrate source in fermentation processes and as an ingredient in various powdered and liquid formulations.
Usage levels depend on the formulation, processing requirements, and intended application.
Storage Instructions
Store in a cool, dry place away from moisture and direct sunlight.
Keep the container tightly sealed to prevent moisture absorption and caking.
Recommended storage temperature is 15–25 °C.
Avoid exposure to excessive humidity and contamination.
