Maltose
- Source
Barley - E Number
- NIS Code
- J Code
- H Code
- What is Maltose
- When cereals germinate, maltose is produced. Maltose is somewhat sweet but not like fruit sugar. Creating natural maltose is very easy. You simply have to germinate barley seeds. This is followed by heating the seeds. Water and grain must be combined prior to heating. The end product is maltose. As you can see, the process is quite simple. To proceed with fermentation, yeast added to maltose. This is usually used to make beer that is tasteful, full-bodied, and smooth. Artificial maltose can also be created in laboratories. You can’t use pure maltose as a sweetener like table sugar. However, it is often used as additives to non-alcoholic drinks and packaged foods. Similar with other types of sugar, maltose also supplies the body with carbohydrates that boosts energy. Fructose, glucose, lactose, maltose and sucrose are various forms of sugar that are naturally available in nature. They differ from one another due to the difference in their molecular formulas. Fructose is the sugar that is found in fruits.It is the sweetest of all types of naturally available sugars. Glucose is naturally available through fruits and plant saps. Lactose is primarily present in milk. Maltose is found in germinating grains. Sucrose is the common sugar that we use daily in our kitchens.
- There are some foods that contain maltose. This includes sweet potato, cereals, turnips, low-fat caramel sauce, pears, and kamut. If you have diabetes, you need to be extra cautious in eating foods and drinking beverages aside from water. It is important to note that maltose contains glucose, giving it a higher glycemic index. You can expect an immediate response from your digestive system if you consume lots of foods or beverages with maltose.