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Maltose 69-79-4

Maltose 69-79-4
Maltose 69-79-4
Product Code : AZ41
Product Description

69-79-4Name:  Maltose

Synonyms:  4-O-alpha-D-Glucopyranosyl-beta-D-glucopyranose

Molecular Formula:  C12H22O11

Molecular Weight:  342.30

CAS Number:  69-79-4

EINECS:  200-716-5

 

 Maltose is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer).

Maltose can be broken down into two glucose molecules by hydrolysis. In living organisms, the enzyme maltase can achieve this very rapidly. In the laboratory, heating with a strong acid for several minutes will produce the same result.

The production of maltose from germinating cereals, such as barley, is an important part of the brewing process. When barley is malted, it is brought into a condition in which the concentration of maltose-producing amylases has been maximized. Mashing is the process by which these amylases convert the cereal's starches into maltose. Metabolism of maltose by yeast during fermentation then leads to the production of ethanol and carbon dioxide.

Specification

Product Name

Maltose

Items

Index

Appearance

colorless , transparent and viscous liquid

Physics Index

Items

Index

Top grade

First grade

Qualified

Dry solid

80%

75%

70%

Boiling temperature

155

150

145

PH value

4.6 -- 6.0

DE value

42%

Maltitol content

50%

Transparency

98%

Sulphate ash

0.3%

0.4%

0.5%

Note : DE value and concentration can be adjusted according to the requirements of consumers

Hygiene Index

Items

Index

Pb (Pb2+)

0.5mg/kg

As (As3-)

1.0mg/kg

Cu Cu

5.0mg/kg

SO2

100.0mg/kg

Total bacterias (N)

3000 cfu/g or ml

Coliforms (N)

30MPN/100g or 100ml

Pathogens (samolnella)

Negative

 

Package: 50Kgs or 75kgs per iron drum.

Storage: Stored in a dry and cool place, keep away from strong light and heat.

Shelf life: Two years when stored properly in a well-closed container.   


69-79-4Name:  Maltose

Synonyms:  4-O-alpha-D-Glucopyranosyl-beta-D-glucopyranose

Molecular Formula:  C12H22O11

Molecular Weight:  342.30

CAS Number:  69-79-4

EINECS:  200-716-5

 

 Maltose is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer).

Maltose can be broken down into two glucose molecules by hydrolysis. In living organisms, the enzyme maltase can achieve this very rapidly. In the laboratory, heating with a strong acid for several minutes will produce the same result.

The production of maltose from germinating cereals, such as barley, is an important part of the brewing process. When barley is malted, it is brought into a condition in which the concentration of maltose-producing amylases has been maximized. Mashing is the process by which these amylases convert the cereal's starches into maltose. Metabolism of maltose by yeast during fermentation then leads to the production of ethanol and carbon dioxide.

Specification

Product Name

Maltose

Items

Index

Appearance

colorless , transparent and viscous liquid

Physics Index

Items

Index

Top grade

First grade

Qualified

Dry solid

80%

75%

70%

Boiling temperature

155

150

145

PH value

4.6 -- 6.0

DE value

42%

Maltitol content

50%

Transparency

98%

Sulphate ash

0.3%

0.4%

0.5%

Note : DE value and concentration can be adjusted according to the requirements of consumers

Hygiene Index

Items

Index

Pb (Pb2+)

0.5mg/kg

As (As3-)

1.0mg/kg

Cu Cu

5.0mg/kg

SO2

100.0mg/kg

Total bacterias (N)

3000 cfu/g or ml

Coliforms (N)

30MPN/100g or 100ml

Pathogens (samolnella)

Negative

 

Package: 50Kgs or 75kgs per iron drum.

Storage: Stored in a dry and cool place, keep away from strong light and heat.

Shelf life: Two years when stored properly in a well-closed container.   


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