Maltose Raw Materials Powder Maltose

CAS:69-79-4

MF:C12H22O11

MW:342.3

EINECS:200-716-5

Specification: 99% min Maltose Powder

Sample:Maltose

Packaging:1kg/bag, 25kg/drum

Brand: Raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Maltose Powder Usage and Synthesis.

Maltose has excellent characteristics such as anti-crystallisation, low freezing point, humectancy, high boiling temperature, etc. It is used as thickener, plasticiser, sweetener, anti-browning agent and preservative in the food industry, such as cold drinks, confectionery, pastries and creamy foods. As maltose also has the property of low osmotic pressure, it can be absorbed by the body without the need of pancreatic islet in the human body, and it is a low-calorie sugar, which can be used in the infusion of patients instead of glucose, and it is not easy to cause the rise of blood sugar, which is suitable for diabetic patients, and the patients during and after the operation.

Uses and functions of Maltose.

Pharmaceuticals

In medicine with pure maltose infusion drops in the vein, blood sugar will not rise, suitable for diabetic patients to supplement nutrition. Maltose in human metabolism without insulin can be absorbed, is a diabetic patients with nutrients and auxiliary metallurgical agents, but also diabetic patients with health care food and functional food sweeteners.

Maltose is also the manufacture of maltose and oligomeric isomaltose fruit raw materials, the latter two on the intestinal tract beneficial to the human body bifidobacterium lactis reproduction has a promotional effect, is a very good functional food, so maltose in medicine has a unique effect.

Preparation method of Maltose.

1. Enzyme for liquefaction: the enzyme used in the process of starch emulsification is called liquefaction enzyme, the most commonly used is α-amylase, which is derived from bacteria and belongs to endonuclease, with strong enzyme vitality and fast liquefaction speed, hydrolysis is carried out from the inside of the molecule, and hydrolysis of the α-1,4 glycosidic bond of the intermediate position (the sequence of which has not been certain) can not cut off the α-1,6 glycosidic bond but it can continue to hydrolyse over this bond.

The action product is mainly short-chain dextrin, and a certain amount of glucose, the longer the reaction time, the higher the amount of glucose generation, so in the production of liquefaction time should be strictly controlled.

2. Enzyme for saccharification: Improving the content of maltose in saccharification solution is the most important link in the production of high-purity maltose syrup, and the performance and combination of the enzyme used in saccharification determines the purity of the final product and the quality of the finished product. At present, the enzymes used in saccharification are β-amylase, debranching enzyme (Pullulanase, isoamylase), fungal α-amylase (Fungamylase), Maltogenase (maltogenic enzyme), maltotriose enzyme and so on.

3. Decolourisation: activated carbon is one of the commonly used decolourising agents in the sugar industry, the principle of decolourisation lies in the fact that activated carbon particles have a large number of pores on their surface, which are able to adsorb pigments with molecular weight sizes comparable to those of the activated carbon pores in the sugar solution, and this adsorption of activated carbon can be expressed by the Freundlich adsorption formula, based on the theory of the adsorption of solid adsorbent to the components of the solution in physical chemistry.

The increase of activated carbon can make the decolourisation of maltose more complete, but the colour adsorbed by its porous structure has a certain degree of saturation, that is to say, when the degree of saturation is reached, even if the dosage of activated carbon is increased, the rate of decolourisation will not be increased, and it will also adsorb the sugar solution, resulting in unnecessary losses, and the optimum dosage of activated carbon is 2.0% of the mass of the dry matter of the maltose solution.

Product method of Bulk Maltose Powder.