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Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. [4] Unlike sucrose, it is a reducing sugar. [5]
Beet sugar [1] – made from sugar beets, contains a high concentration of sucrose; Birch syrup – around 42-54% fructose, 45% glucose, plus a small amount of sucrose; Brown sugar [1] – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar ...
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.
For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]
A molecule of maltose is formed by the combination of two molecules of glucose. It is less sweet than glucose, fructose or sucrose. [72] It is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase. [80] Sucrose is found in the stems of sugarcane and roots of ...
To be given the label "high", the syrup must contain at least 50% maltose. [3] Typically, it contains 40–50% maltose, though some have as high as 70%. [4] [5] By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.
Added sugars [4] include brown sugar, corn sweetener, corn syrup, dextrose (also known as glucose), fructose, high fructose corn syrup, honey, invert sugar (a mixture of fructose and glucose), lactose, malt syrup, maltose, molasses, raw sugar, sucrose, trehalose, and turbinado sugar.
Inverted sugar syrup – (also called invert syrup) is an edible mixture of two simple sugars – glucose and fructose – that is made by heating sucrose (table sugar) with water and acid. [7] Kuromitsu – a Japanese sugar syrup, literally "black honey", it is similar to molasses, but thinner and milder
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