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Maltose (/ ˈ m ɔː l t oʊ s / [2] or / ˈ m ɔː l t oʊ z / [3]), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose , the two glucose molecules are joined with an α(1→6) bond.
The digestion-resistant maltodextrin ingredient has several properties exploited in food or beverage manufacturing: it is a low-moisture (5% water), free-flowing, fine white powder that disperses readily in water; it is clear in solution with low viscosity; it is odorless, slightly acidic, and has a bland flavor; it is 90% dietary fiber. [3]
Food powder (also called powdery food) is the most common format of dried solid food material that meets specific quality standards, such as moisture content, particle size, and particular morphology. [1] Common powdery food products include milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder. [1]
This image of a simple structural formula is ineligible for copyright and therefore in the public domain, because it consists entirely of information that is common property and contains no original authorship.
We rounded up 11 of the best tea brands to help you better navigate the tea aisle and find yourself the coziest high-quality cup possible. We recommend drinking with fuzzy slippers, if possible.
A diastase (/ ˈ d aɪ ə s t eɪ z /; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose.For example, the diastase α-amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that ...
Standard Milo consists of four main ingredients: malted barley, milk powder, sugar and cocoa. [19] It contains 1,680 kJ (402 kilocalories) in every 100 g of the powder, mostly from carbohydrates. Carbohydrates can be used for energy by the body, which is the basis of Milo being marketed as an energy drink. Most of the carbohydrate content is sugar.
The molecular form C 12 H 22 O 11 (molar mass: 342.29 g/mol, exact mass : 342.116212) may refer to: . Disaccharides. Allolactose; Cellobiose; Galactose-alpha-1,3-galactose; Gentiobiose (amygdalose)