Products
Maltose is used as an excipient in pharmaceuticals as well as in various foods. It is a natural compound found in many plants.
Structure and properties
Maltose (C12H22O11, Mr = 342.3 g/mol) is a disaccharide consisting of two molecules of glucose covalently and α-1,4-glycosidically bonded together. It exists as a white, crystalline powder with a sweet taste that is readily soluble in water. The sweetening power is less than that of sugar (sucrose). Maltose is formed when the enzyme amylase hydrolyzes a starch and it is a component of malt. Maltose is present up to 50% in the malt extract, which is the main component of ovomaltives. With the help of the enzyme maltase, the maltose can be further split into two molecules of glucose. During beer production and in yeast dough, it is fermented to alcohol and carbon dioxide. The disaccharide isomaltose also consists of two glucose units, but they are α-1,6-glycosidically linked.
Applications
- In pharmacy as a sweetener (sweetener).
- In food technology as a yeast substrate, for beer production.
- For the production of the sweetener maltitol by reducing the maltose.
