Maltose

A disaccharide composed of two glucose units linked by an α-1,4 bond, produced industrially by enzymatic hydrolysis of starch. Approximately 35 to 50 percent the sweetness of sucrose with a mild, clean taste and very low hygroscopicity in crystalline form.

White crystalline powder, available as Maltose Monohydrate (the standard commercial form) and Maltose Anhydrous for moisture-sensitive applications. Forms a translucent glass at high concentrations, supporting clear hard-candy production at lower sweetness than sucrose.

We supply food-grade and pharmaceutical-grade Crystalline Maltose from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Maltose Monohydrate 95% and 98% Food Grade, Maltose Anhydrous for water-activity-sensitive use, and High-Purity Maltose meeting pharmacopoeial monographs for fermentation media and injectable carrier applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering maltose content, specific rotation, reducing sugar profile, heavy metals, and microbiology.

Maltose was identified by Augustus Dubrunfaut in 1847 during studies of starch hydrolysis and was definitively characterized as a glucose disaccharide in the late 19th century. It is the principal sugar of malted barley and a key intermediate in the digestion of dietary starch by salivary and pancreatic α-amylase.

Industrial production starts from corn, tapioca, or potato starch, hydrolyzed using β-amylase or maltogenic α-amylase to produce a high-maltose syrup, then chromatographically enriched, crystallized, and dried. The crystalline product is normally recovered as Maltose Monohydrate; secondary drying under controlled conditions yields the anhydrous form.

Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and listed in major pharmacopoeias including USP and EP. No Acceptable Daily Intake is assigned, reflecting status as a digestible food carbohydrate.

Caloric value is 4 kcal per gram. Glycemic index is approximately 105, slightly above glucose, reflecting rapid hydrolysis to glucose by intestinal maltase. This makes Maltose useful where rapid carbohydrate availability is desired but inappropriate where low glycemic response is the formulation goal.

The strategic position of Crystalline Maltose against sucrose and dextrose is its balance of moderate sweetness, low hygroscopicity, and clean malt-aligned flavor, which supports applications where sucrose would over-sweeten and dextrose would over-brown.

• Sugar-reduced confectionery, hard candies, and toffees; lower sweetness allows higher mass loading at controlled total sweetness
• Bakery products including bread, cookies, and pastries; supports yeast fermentation and Maillard browning
• Pharmaceutical fermentation media; preferred carbohydrate source for several antibiotic production processes
• Pharmaceutical injectable solutions where slow-release carbohydrate is required
• Infant nutrition and clinical nutrition formulas as a digestible carbohydrate component
• Brewing and malt-flavor applications; aligns with the natural maltose profile of barley wort
• Frozen desserts and ice cream; depresses freezing point at lower sweetness than sucrose
• Beer-flavored beverages, kvass, and traditional Asian fermented drinks
• Soy sauce, miso, and traditional fermented condiment production