| Customization: | Available |
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| CAS No.: | 69-79-4 |
| Formula: | C12h22o11 |
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Maltose has excellent characteristics of anti crystallization, low freezing point, moisture retention, high boiling temperature, etc. It is used as thickener, plasticizer, sweetener, anti browning agent, preservative, etc. in the food industry, such as cold drinks, candy, cakes, cream foods, etc. Because maltose also has the property of low osmotic pressure, it can be absorbed by the human body without the need for islets of langerhans. It is a low calorie sugar, which can replace glucose for infusion of patients, and is not easy to cause blood sugar to rise. It is ideal for patients with diabetes, during surgery, and after surgery.
Thickening agent; Gelatin; Stabilizer.
Neotame, a powerful sweetener, has a high sweetness, usually more than 50 times that of sucrose. According to different sources, there are three categories: natural extracts, chemically modified (semi synthetic) products of natural products and pure chemically synthesized products. At present, the natural extracts with bulk supply mainly include stevia extract and aspartame, chemical modified products of natural products such as aspartame, neotame and sucralose, and pure chemical synthetic products such as saccharin, cyclamate and acesulfame.
Strong sweetener can be used to sweeten low-energy baked foods, but it must have good thermal stability. Aspartame has been approved for use in food, but due to its poor thermal stability, it is not suitable for use in baked food. Newtame, a derivative of aspartame, newly developed by Newt Company in the United States, has greatly improved its thermal stability and sweetness compared with aspartame, and has pure sweet taste and good sweet distribution. It is a powerful sweetener with great development potential that can be used for baking food.
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