BGC > Produktsuche > D-Maltose 1-hydrate | 6363-53-7

Molecular Formula: C12H24O12
Molecular Weight: 360.31
Hazard Symbols: Xi
WGKGermany: 3
HS Code: 17029010

Smile code:
O=C[C@H](O)[C@@H](O)[C@H](O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@H](O)CO.[H]O[H]
MDL Number:
MFCD00149343
Purity :
95%
Available in stock:
23485 g

Product name: D-(+)-Maltose monohydrate
Synonyms:D-Glucose,4-O-alpha-D-glucopyranosyl-,monohydrate;D-MALTOSE;D-MALTOSE,H2O; D-(+)-MALTOSE HYDRATE;D(+)-MALTOSE MONOHYDRATE;D-MALTOSE MONOHYDRATE;D-MALATOSE;MALTOBIOSE
CAS: 6363-53-7
Formula: C12H24O12
Molecular weight: 360.31

Chemical properties: have α- and β- type two, the former is a melting point of 108 ℃, [α] D20 = + 173 °; the latter melting point 102 ~ 103 ℃, [α] D20 is 130.4 °. A reduction (Fehling solution enables reduction). About 30% sucrose sweetness, mild sweetness. The ability to prevent oxidation of vitamin C is larger than other sugars. Antibacterial ability than sucrose (inhibitory concentration 60% or more of sucrose, maltose, 40% or more), easy browning.

Soluble in water, slightly soluble in alcohol, insoluble in ether. Water solubility: 1080 g / l water (20 ° c). There aldehyde reaction, silver mirror reaction can occur, but also total heat generation brick red cuprous oxide precipitate and Bancroft reagent (copper sulfate, sodium carbonate or caustic soda, sodium citrate solution preparation). Density: 1.54 melting point: 130 ° C [a] 20 / D: +137.0 ° (c = 4, H2O, NH3)
Maltose is composed of two glucose molecules condensed а glycosidic bond disaccharide. It is the main component of caramel. The role of the malt-containing amylase in starch and prepared. Containing a crystal water as colorless crystals. Reducing sugar, make bromine water fade, acid is oxidized into maltose. Or heating in dilute acid α- glucosidase enzyme hydrolysis into two molecules of glucose,.

Melting point: 119-121 °C (dec.)(lit.)
Specific rotation:137 º (c=4, H2O, NH3)
Storage : Store at RT.
Solubility:H2O: 50 mg/mL
form :powder
Water solubility:1080 g/L (20 ºc)
Merck :14,5714
BRN :5784659

Usage:
1.Sweeteners; hygroscopic agent. More food for low sweetness, sweetness though reduced, but the same concentration, it can inhibit the propagation of microorganisms to achieve long-term preservation purposes. It prevents the use of its hygroscopic candy crystallization, can also improve food structure, so as to maintain long-term flexibility, also apply to natural fruit juice sweeteners.Nutritive sweeteners.
2.Scientific research, experiment. Maltose aldehyde group in their molecular structure, with the reduction, a reducing sugar. Therefore, the silver mirror reaction can occur with a silver ammonia solution, the new system can also be reacted with an alkaline hydroxide brick red precipitate. May under certain conditions hydrolysis to produce two molecules of glucose. As a biological medium, polysulfide assay agent, Analytical Chemistry brown standard colorimetric assay
3.In addition to high maltose syrup is widely used in cold drinks and baked goods, but in medicine and health food is also very extensive. Hypotonic high maltose can be used instead of glucose infusion in patients with pure maltose do intravenous infusion, is not easy to cause hyperglycemia. Since maltose syrup fetus can penetrate the body, it can be used to produce risk of miscarriage in pregnant women. In Chinese medicine, high maltose syrup tonic lungs can, attending an imaginary pain, Dryness cough embolism.

Properties and applications:
(1) Low sweetness, nutrition. 40% of the sweetness of maltose sugar, for the manufacture of low-sweetness food. Because of its nutritional value is the same as sucrose, it can increase the proportion of high-energy food manufacturing with use.
(2) water-soluble, viscosity. Maltose sugar instead of part of the original food corrosion resistance, taste sweet but no effect can be reduced.
(3) moisture absorption, water retention. Maltose molecule is very stable after holding water of crystallization, when maltose 6-12% moisture absorption after, do not emit nor absorb water, can inhibit the aging of starch food dehydration and keep the product soft, extend shelf life.
(4) heat resistance and acid resistance. Maltose heat and acid stable, in PH3 and 120 ℃ heating for 90 minutes almost no decomposition, boil sugar test up to 160 ℃, it will not decompose at ambient temperatures due to maltose leaving food spoilage or sweet change.
(5) solubility. Maltose solubility at low temperatures lower than sucrose, high temperature than sucrose, maltose when a high concentration of cooling, crystallization problems. But after such as in combination with sugar, using either 20% of the amount of displacement, there will not be any problem crystallized sugar.
(6) coloring. Maltose than glucose Maillard reaction is weak, from the heating temperature and time can be reacted control, PH5 less substantially non-reactive.
(7) a low melting point. Maltose monohydrate melting at 120-130 ℃ for the food surface panning.

Brief manufacture process:
1.Grain and potato and other starch as raw material, made by enzymatic or acid hydrolysis of maltose, glucose and fructose syrup and other liquid.
2.With starch as raw materials, the first by a amylase liquefaction, saccharification and then derived by the β- amylase purity of over 97%. Usually with barley malt (including amylase) to act on starch, dextrin and maltose obtained (about one third) of the mixture, called caramel.

Item Specifications Results
Identification Meets the requirements Complies
pH 4.0-5.5 4.8
Water 4.5％-6.5％ 5.8％
Residue on ignition ≤0.05% 0.03%
Heavy Metals ≤5ppm <5ppm
Dextrin,starch,and sulfite Meet s the requirements Complies
Sulphuric Ash ≤0.2% 1.5%
Assay ≥92.0％ 92.9％
Conclusion The results conforms with USP 34 standards