Maltose is a disaccharide. Because it is a sugar is it sweet, but not as sweet as sucrose. It’s the end product of starch digestion.
Maltose is frequently used in food manufacture because it has low allergenicity and a sweet taste.
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Maltose In Food
Maltose is composed of two glucose molecules joined together by a glycosidic bond. (source 🗗)
Maltose is a disaccharide that is produced as the end product of starch digestion.
Maltose is found naturally in raw cereals, vegetables and vegetable products, fruits, almonds, and pistachio nuts, as well as chicken. (source 🗗)
Maltose Make Your Food Taste Sweet
Maltose tastes sweet, but not as sweet as sucrose. Maltose is frequently used in food manufacture, particularly in the production of foods for children, because it has low allergenicity and sweet taste.
Maltose is also used in the manufacture of dietetic and sports foods, bread, wine, preserves, and beverages. Because of their sweetness, maltose syrups are used in the production of a wide range of confectionery. (source 🗗)
If you are interested in a list of foods where you can find this nutrient. Go to our nutrition tool and check out maltose.
Maltose are commonly used in many medicinal products. (source 🗗)
Maltose is also one of the main disaccharides present in beers, contributing approximately 14% of the total carbohydrates. (source 🗗)
Maltose has some side-effects that you can find in Maltose: 3 Research-Backed Side-Effects .