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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]
This structural formula is a retouched picture, which means that it has been digitally altered from its original version. Modifications: Separated 2 diagrams, removed caption. The original can be viewed here: Maltose & sucrose derivative.svg: . Modifications made by Odysseus1479.
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It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose , and might either be moderately sweet or have hardly any flavor at all.
The crystallized form is readily dissolved in warm liquids (≈ 50 °C (120 °F) and above); the powdered form is preferred if room-temperature or cold liquids are used. Due to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.
Isomalt is an equimolar mixture of two diastereomeric disaccharides: 1-O-α-D-glucopyranosido-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosido-D-sorbitol (1,6-GPS).Each of these is composed of two sugars: glucose and mannitol in the case of 1,1-GPM and glucose and sorbitol (also known as glucitol) in the case of 1,6-GPS.
Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds. [1]It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch.