How to eat maltose? The difference between maltose and sucrose

Maltose is made from wheat and glutinous rice. It is less sweet and is mainly used in candies, fruit juice drinks, etc. Maltose syrup has good fermentability and is also widely used in the manufacture of bread, cakes, and beer. So what is the difference between it and sucrose? Let's take a look.

Contents of this article

1. How to eat maltose

2. The difference between maltose and sucrose

3. Can maltose be used to make mooncake skin?

How to eat maltose

Maltose syrup can be eaten directly, soaked in water, or used to make dishes, such as candied bananas, roast duck, etc. Maltose can be prepared into maltose syrup for use in the food industry, such as solid food, liquid food, frozen food, colloid food, etc. It is mainly used to process caramel sauce and candy, fruit juice drinks, wine making, canned food, soybean paste, soy sauce, etc.

Maltose syrup has good fermentation properties and is also widely used in the manufacture of bread, pastries and beer.

Maltose syrup can prevent starch from coagulation and aging, and can increase the shelf life of jelly, jam and canned foods with added starch.

In the pharmaceutical field, since maltose is a reducing disaccharide with aldehyde reaction, it can also be oxidized into maltobionate.

Difference Between Maltose and Sucrose

Maltose and sucrose have different properties, compositions, tastes, effects, and uses. Sucrose has a high sugar content, so it is sweeter than maltose, while the sweetness of maltose is not particularly high.

Different functions: Maltose is mainly used in candies, fruit juice drinks, etc. Sucrose is a food sweetening condiment.

Different sweetness: Maltose is less sweet. Sucrose is high in sugar and sweeter.

Different raw materials: Maltose is made from wheat and glutinous rice. The main raw material of sucrose is sugarcane, which is a natural organic substance.

Can maltose be used to make mooncake skin?

Maltose can be used to make mooncake skins. Among the syrups used to make mooncake skins, there is a special syrup for mooncakes. The main raw material of this syrup is maltose. However, the mooncake skin made with this special syrup was considered by some people to be too sweet. It is recommended to use maltose in moderation according to personal taste when making mooncake skins.

After the market feedback that mooncake syrups made with maltose as the main raw material were too sweet, some mooncake syrup product lines began to switch to using refined corn starch as the main raw material to reduce the sweetness.

It is generally difficult for ordinary people to grasp the proportions when using malt sugar to make their own mooncake skins. It is recommended that novices refer to some public recipes when making them for the first time, which can reduce the difficulty of production to a certain extent.