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Maltose
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Maltose is a natural source of glucose and plays a crucial role in carbohydrate digestion. It is also used in various industrial processes, especially in the production of fermented beverages like beer. Although less sweet than some other sugars, it contributes to the sweet taste of certain foods and drinks.
Maltose is a natural source of glucose and plays a crucial role in carbohydrate digestion. It is also used in various industrial processes, especially in the production of fermented beverages like beer. Although less sweet than some other sugars, it contributes to the sweet taste of certain foods and drinks.
Characteristics of Maltose:
- Composition: Maltose is composed of two glucose units linked by an α(1→4) glycosidic bond.
- Origin: It is naturally produced during the malting process, which involves germinating barley grains and then drying them. It is also produced during the digestion of starch in the body.
- Appearance: In its pure form, maltose is a white crystalline solid.
- Taste: It has a sweet taste, although less sweet than sucrose (table sugar).
- Food Sources: It is found in foods such as malt, beer (where it is a product of yeast fermentation of starch), and some processed food products.
- Digestion: During the digestion of complex carbohydrates, salivary and pancreatic amylase break down starch into maltose, which is then hydrolyzed into glucose by the maltase enzyme in the small intestine.
- Industrial Use: Maltose is sometimes used in the food industry as a sweetener or texturizing agent.
- Fermentation: It serves as a substrate for yeast during the fermentation process in the production of beer and other alcoholic beverages.
- Reduction: Maltose can be reduced to form maltose syrup, which is used in the manufacturing of certain food products.
Data sheet
- CAS Number
- 6363-53-7
- HS Code
- 17029010
- Chemical Formula
- C12H22O11