Maltose 20kg

Introduction to maltose

Maltose is a disaccharide formed by two glucose molecules linked by α-1,4 glycosidic bonds, which is often found in sprouted grains (such as malt) and some plant juices in nature, and its core properties can be developed from three aspects: source, morphology and chemical properties:

1. Source

Traditional maltose is made from grains (wheat, rice) and malt, and starch is hydrolyzed by α-amylase in malt. Modern industrial production mostly uses corn starch as the substrate, and uses enzymatic hydrolysis processes (such as the use of α-amylase and saccharidase) to accurately control the degree of hydrolysis and mass-produce high-purity maltose, taking into account efficiency and quality stability.

2. Form

The common forms of maltose are divided into two categories:

Crystalline state: white granules or powder, sweetness about 40%-50% of sucrose, refreshing taste, easy to dissolve, suitable for baking scenarios that require precise control of sweetness and the pursuit of delicate taste (such as cookies, biscuits).

Syrup state (malt syrup): according to concentration and maltose content, it can be divided into high malt syrup (maltose content ≥70%), medium malt syrup (maltose content 40%-70%), the texture is viscous, transparent or light yellow, in addition to disaccharides, it also contains a small amount of glucose and oligosaccharides, which can provide moistness and stickiness to bakery products, and is a common raw material for Chinese pastries (such as mooncakes and wife cakes).

3. Chemical properties

Reducive: the molecule contains free aldehyde groups, which can react with the amino groups in proteins to give bakery products (such as bread, toast) a golden to tan skin color; At the same time, it can participate in the carameliation reaction to enhance the flavor level of the product (such as caramel flavor cake).

Hygroscopicity and moisture retention: Compared with sucrose, the molecular structure of maltose is more likely to bind to water molecules, which can slowly absorb moisture from the air and lock in the moisture inside the product, extending the shelf life of baked goods and avoiding dryness and hardness.

Specific applications of maltose in bakery products

With its sweetness, viscosity, moisturizing properties and other characteristics, maltose undertakes multiple functions such as "seasoning, shaping, color protection, and freshness" in different bakery categories, and the specific application scenarios are as follows:

(1) Chinese pastries

The demand for "soft and glutinous taste, mellow flavor, and long shelf life" of Chinese pastries is highly consistent with the characteristics of maltose, and is one of the core raw materials:

Mooncakes (Cantonese, Su): Malt syrup (especially high malt syrup) replaces part of the sucrose, which can not only reduce the sweetness and greasyness, but also use its viscosity to make the crust and filling fit closely, and at the same time improve the softness and oil recovery of the crust, so as to avoid the mooncake from becoming hard and slag after storage; Adding it to fillings such as lotus paste and bean paste can also improve the delicacy and clumping of the filling.

Wife cake, peach crisp: Malt syrup combined with lard and flour can enhance the ductility of the dough, making the wife cake skin layered, crispy but not broken; Adding a small amount to the peach crisp can balance the greasy feeling of the lard, and at the same time make the surface of the peach crisp form a uniform brown color through the Maillard reaction, which increases the appetite.

Rice cakes, glutinous rice cakes: The viscosity of malt syrup can enhance the toughness of glutinous rice products, avoid cracking after cooling of rice cakes, and give the product a sweet flavor, reducing dependence on sugar.

(2) Western baking

In Western-style bakery products such as bread, cakes, and biscuits, maltose is mostly used as a "functional excipient" to make up for the lack of sucrose:

Bread (toast, soft European bread):

Fermentation assistance: A small amount of maltose can be used as a "fast-acting carbon source" for yeast, promoting yeast activity, shortening fermentation time, and making the internal pores of the bread more uniform and softer.

Crust and taste: Maltose syrup is added to the dough, and the Maillard reaction is used to create a golden and crispy crust on the toast during baking, and its moisturizing properties can extend the softness of the bread and prevent it from hardening the next day.

Cakes (sponge cake, chiffon cake):

Stable bubbles: The viscosity of malt syrup can wrap the bubbles in the whipped egg whites, reduce the bubble breakage during baking, and make the cake fluffier and more delicate in texture; Compared with sucrose, its low sweetness can better highlight the original flavor of eggs and cream, and is suitable for making low-sugar cakes.

Mousses and desserts: Maltose syrup can be added to mousse liquid as a "natural stabilizer" to improve the viscosity and coagulation stability of the mousse, while imparting a soft sweetness to the product and avoid excessive sweetness that overshadows the fragrance of the fruit.

Cookies (cookies, digestive cookies):

Taste adjustment: adding a small amount of crystalline maltose to the cookie dough can reduce the crispness and hardness of the biscuits and give them a slightly tough taste; In digestive biscuits, the viscosity of malt syrup helps coarse grain flours (such as oat flour, whole wheat flour) to clump together, while its reducing properties allow the biscuit surface to form a natural brownish-yellow color and enhance visual appeal.

(3) Other bakery categories

Baking fillings (jam, chocolate fillings): The moisturizing properties of malt syrup prevent jam from clumping due to water loss, while its viscosity improves the spreadability of fillings; Added to chocolate fillings lowers the melting point of chocolate, keeping the filling soft at room temperature and avoiding hardening and cracking.

Pies, tarts (apple pie, tarts): Malt syrup can be added to pie fillings to balance the sourness of the fruit while enhancing the viscosity of the filling and preventing the pie filling from spilling when baking; Adding a small amount to the tart crust can improve the crispness of the tart crust and make the surface of the tart glossy.

Packaging & Shipping

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

Sales Service

Pre-sales service: Provide application solution support for customers before purchasing to help customers understand products and applications.

Product consultation: Answer customers' questions about product functions, features, prices, usage and other questions in detail.

Demand analysis: Recommend suitable product solutions based on the customer's industry, scenarios, pain points, etc.

Information provision: such as product manuals, case studies, quotations, etc., to assist customers in decision-making.

In-sale service: Provide convenience and support to customers during the transaction process to ensure smooth transactions.

Order processing: Quickly and accurately enter order information to confirm product specifications, quantities, delivery dates, etc.

Payment guidance: Assist customers in completing the payment process and answer questions about payment methods and invoicing.

Progress communication: Timely feedback to customers on order processing progress, logistics information, etc., so that customers can rest assured.

After-Sales Service: Ongoing support provided to customers after the transaction is completed, enhancing customer satisfaction and loyalty.

Return and exchange processing: Handle the return and exchange procedures for customers in accordance with regulations to reduce customer worries.

Customer return visits: understand customer usage, collect feedback, and provide basis for product improvement and service optimization.

Company Introduction

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil