Basic Information

Product Overview

Maltose is a reducing disaccharide formed by two glucose units linked via α-1,4 glycosidic bond. It is starch-derived and supplied in two forms: powder and syrup. Minor amounts of glucose, maltotriose and other oligosaccharides may exist depending on the production process. It functions as sweetener, humectant and texture modifier. Approved for food applications, it is widely used in confectionery, bakery, beverages and sauces. It can also be incorporated in nutritional supplements.

Character

1.Mild sweetness, around 30–40% of sucrose sweetness

2.Excellent moisture retention capacity

3.Good anti-crystallization property to stabilize sugar systems

4.Stable under common food processing temperature

5.Good compatibility with various food formulations

Main Functions

Sweetener: Delivers mild sweetness for food formulations and partially replaces sucrose, providing gentle taste without overwhelming sweetness.

Moisture Retention agent: Retains moisture effectively, prevents bakery and confectionery products from drying, hardening or cracking during storage.

Texture Modifier: Adjusts viscosity, inhibits sugar crystallization and improves smooth texture of candies, beverages and sauces.

Applications

It is widely applied in food manufacturing as a functional sugar ingredient. Main application scenarios include bakery products, all kinds of confectionery, functional beverages, fruit sauces, seasoning sauces and nutritional supplements. It balances sweetness, retains moisture and stabilizes product texture.

Packaging and Storage