Maltotriose
Introduction
Maltotriose is a trisaccharide made from starch and fermented by
microorganisms.
It is a Maltose that has unique functions, excellent moisture
retention,
very cost-effective which is a good substitution for
Trehalose.
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Properties and Functions
Low sweetness: The
sweetness of Maltose is about 0.*2 times than Saccharose, lowing
food
sweetness and improving food quality effectively.
Low Viscosity and Heat
resistance: Maltotriose\'s
Viscosity, Heat-resistance, Acid-resistance,
Color-pretecting properties are much better than Saccharose and
Glucose.
Moisture retention and
Hygroscopicity: Desserts
that added Maltotriose tastes soft, delicious
and keep fresh for long time , increasing the food
grade.
Easy to be digested and
absorbed: Maltotriose
can be directly absorbed during Maltase
hydrolysis. Besides, Maltotriose is low pressure and can provide
energy for long time, so it is
an excellent ingredient in drink and food that specially
manufactured for Sportsman.
Restrain starch drying: Cakes
or breads added Maltotrise can keep soft for long period, and
have longer
storage life.
Anti-crystallization: Chocolate,
Jam or Jelly added Maltotriose will not appear the phenomenon
of sugar
condensation.
Applications
Maltotriose has so many remarkable functions as described above
that it can be widely used in
various fields:
Desserts: Candy,
Chocolate, Frozen food, Pastry, Chewing gum, Cake, Bread, Butter,
Cream,
Cheese, Bean-paste filling, Red bean stuffing, Manju
etc.
Beverage: Juice,
Soda water, Sport drinks, Fermented beverage, Canned Coffee
etc.
Other Foods: Jam,
Marmalade, Japanese fish food (fish cake, fish roll, muddy fish),
Frozen fish
meatball, Dumpling wrapper, Canned coffee etc.
