Maltose, relative molecular weight: 360. According to the different content of maltose, divided into maltose, high maltose syrup and ultra high maltose syrup. The traditional method of making maltose is the saccharification of starch-containing grains by malting enzymes, hence the name maltose, which is often referred to as sugar melons and syrup. Bee brand to share with you the production and application of maltose and maltitol

As early as 1500 years ago, maltose was produced in China. Maltose is mostly transparent viscous liquid, but also concentrated cooling crystallization into a solid. It is a kind of low calorific value and low sweetness sugar with broad development prospects, which is equivalent to 30 sweetness% ~ 40% of sucrose, and its calorific value is only 5% of sucrose. Maltitol can oxidize maltose.

Maltitol, relative molecular mass 344, pure maltitol is a colorless and transparent crystal, is a low-calorie sweetener, with the same sweetness as sucrose. Maltitol is low in calories, no cavities, tastes better, and is widely used compared to the high sweetness of most other sugar alcohols.

At present, people's health requirements for low-calorie and low-fat products are getting higher and higher, and the development prospects of maltitol industry are getting better and better. This article discusses the production process of maltose and maltitol and their applications. Bee brand to share with you the production and application of maltose and maltitol

One. Production Technology of Maltose

1. The production process of maltose
Starch gelatinization-acid liquefaction (enzymatic liquefaction)-saccharification-decolorization-ion exchange-concentrated finished product. Bee brand to share with you the production and application of maltose and maltitol

2. Production of super high maltose syrup
1) Super high maltose syrup production process
The content of maltose is more than 70% and the content of fermented sugar is more than 80%. The use of ultra-high maltose syrup is different from that of ordinary maltose syrup. It is mainly used to make pure maltose, make maltose powder after drying, and make maltitol after hydrogenation. Debranching enzyme must be used to produce ultra-high maltose syrup, and the degree of liquefaction must be strictly controlled. The DE value should not exceed 10%. Due to high viscosity, the substrate concentration should not be too high, generally controlled below 30%, especially the DE value of liquefied liquid with maltose content of 90% should be below 1%. Bee brand to share with you the production and application of maltose and maltitol

2) saccharification with beta amylase and debranching enzyme
Solid concentration of 30%,DE value of 8% starch liquefaction as the substrate, adding different amounts of beta amylase, pullulanase and isoamylase, 50 ℃ maltose production can be hydrolyzed at different times.

3. Production of pure maltose
1) Crystallization method
The crystallization of maltose is closely related to the degree of supersaturation. The solubility of pure maltose at room temperature is less than that of sucrose and glucose, while the time at 90 ℃ ~ 100 ℃ is much larger than that of the above two sugars, reaching more than 90%, the purity of 94% maltose syrup is concentrated to 70% concentration, the dry matter is 0.1~0.3, 40 seed crystals are added, the temperature is gradually cooled to 30 ℃ ~ 27 ℃, the supersaturation is kept at 1.15~1.30, and the supersaturation is slowly cooled, after 40h crystallization, the yield is about 60%, the purity is more than 97%, the mother liquor can be reused, and the waste molasses can be made into whole sugar powder after drying.

2) Adsorption method
① activated carbon adsorption method
The various sugar molecules in the syrup are first adsorbed in the activated carbon, and then the various sugars are cleaned in turn by the increase of alcohol concentration to achieve the purpose of separation. In addition, the column after the activated carbon solvent treatment is passed through the syrup, and the oligosaccharide of maltotriose or more is adsorbed on the column to obtain high-purity maltose. Different activated carbons have different adsorption capacity for dextrin and various oligosaccharides, and the two activated carbon columns are properly combined to adsorb and remove dextrin and oligosaccharides to obtain pure maltose. Bee brand to share with you the production and application of maltose and maltitol

② Ion exchange method
Anion exchange resin DDowexZ,Amberlite RA41l, etc., can adsorb maltose and maltotriose in sugar. The yield of maltose washing with water and 2% hydrochloric acid can reach 1000g/L resin with a purity of 97%. Bee brand to share with you the production and application of maltose and maltitol

③ Solvent precipitation method
The syrup is cooled to below 2000°C and is acetone 30% ~ 40%(W/W) with a purity of 955 ~ 98% maltose, with a yield of more than 50%.

④ Membrane separation method
With the development of membrane technology, ultrafiltration and reverse osmosis can obtain the above maltose with a purity of 96%.

II. Production process of maltitol

Sugar alcohol products can be obtained by hydrogenation reduction, such as xylose hydrogenation to xylitol, glucose hydrogenation to sorbitol, fructose hydrogenation to mannitol, maltose hydrogenation to maltitol and so on. Raw materials for the production of maltitol can be purchased from the market or self-purchased. Bee brand to share with you the production and application of maltose and maltitol

Maltitol comes in two products: liquid and crystal. Due to the convenient transportation and high purity of crystalline maltitol products, it can be directly added to food and other industries, which is safe and reliable, and the market sales volume far exceeds that of liquid products. However, in the current production process of crystalline maltitol, the demand for raw material maltose is very high. Maltose as a raw material of maltitol, the content should reach 60%, it is best to use the above content, otherwise the maltitol in the total alcohol after hydrogenation is less than 50%, can not be called maltitol. Bee brand to share with you the production and application of maltose and maltitol

The higher the purity of maltose, the higher the purity of hydrogenated maltose. When the purity of maltitol is 90%, the crystallization process can only be carried out smoothly. This requires the purity of the raw material maltose to reach more than 90%. With the current maltose production process, to obtain high-purity maltose, the cost will inevitably increase significantly. SSMB ternary separation method can effectively solve this problem.

Starch can be hydrogenated by common α-amylase and β-amylase 5% with this maltose to obtain the above maltose with a purity of 75% maltitol. Sorbitol, other sugar alcohols and maltitol crystal maltitol with a purity of 95% and a purity of 95% can be obtained by concentration crystallization and centrifugal separation.

Three. Application of Maltose and Maltitol

1. Application of maltose
Maltose syrup is widely used in various fields of food industry, including solid food, liquid food, frozen food, colloidal food (such as jelly) and so on. Maltose syrup is not only a sweetener in food, but also an additive, preservative and moisturizer. Maltose syrup contains a lot of dextrin, has good anti-crystallization, frozen food will not have crystal precipitation, prevent other sugar crystallization, prevent sucrose crystallization precipitation, prolong food shelf life. Bee brand to share with you the production and application of maltose and maltitol

Maltose syrup is well fermented and is also widely used in making bread, cakes and beer. Maltose syrup has the effect of preventing starch precipitation and aging, and can improve the shelf life of jelly, jam and canned starch. Maltose syrup has low sweetness, low moisture absorption and high moisture retention. One molecule of crystalline water maltose is very stable and increases the moisture retention of food.

Adding maltose syrup to the cake can make the cake fresh and delicious, but when maltose absorbs 6% to 12% of water, it no longer absorbs water or releases water. This feature can inhibit dehydration, prevent food aging, make food in a soft, moist, fresh and delicious state for a long time, and increase the shelf life of food.

High maltose syrup can replace acid-hydrolyzed starch syrup in the confectionery industry. It not only has a mild taste and moderate sweetness, but also the product is not easy to change color. In addition, the hard candy has good transparency and good sand resistance, which can extend the shelf life. High maltose syrup has good heat stability. When making candy, it is more suitable for boiling and casting vacuum film than maltose.

2. Application of maltitol
1) Applied to functional foods
Maltitol is hardly decomposed in the body, so it can be used as a food raw material for diabetic and obese patients.

2) Used in the production of candy and chocolate
Because maltitol has good taste, good moisture retention and no crystallization, it can be used to make various candies, including foam marshmallows, hard candy, transparent soft candy, etc.

3) Application of juice drinks
Maltitol has a certain viscosity and is difficult to ferment. Therefore, in the preparation of suspended fruit juice beverage or lactic acid beverage, adding maltitol instead of part of sugar, can make the beverage taste full lubrication.

4) Application of frozen food
Maltitol is used in ice cream to make the product delicate, thick, sweet and delicious, and extend the shelf life. As a food additive, maltitol can be used in cold drinks, cakes, juices, biscuits, bread, pickles and sweets, and the dosage can be determined according to the production needs.

Maltose and maltitol have been developed for many years, but due to the consumption habits and consumption level of our people, the industrial production started late, far from meeting the market demand, but the development trend has been formed. From the consumption structure of maltose and maltitol, most of them are used in food and functional food. Most of the products are sold in China, but also exported, and the export volume is on the rise.

Maltose and maltitol are important food additives and sweeteners. Because of their unique physiological functions and anti-dental caries effects, they are sweeteners for special foods for diabetic patients. They play the role of nutritional agents and auxiliary therapeutic agents for diabetic patients. With the development of my country's economy and the improvement of people's living standards, people's lives have gradually changed from subsistence to nutrition and health care. It is natural for maltose and maltitol to enter people's lives, there are nearly 30 million diabetic patients in China, and the demand for maltose and maltitol is considerable; there are nearly 0.4 billion children in China, and children's special food and health food are developing rapidly, which are the potential market for the development of maltose and maltitol. It also provides an opportunity for the development of maltose and maltitol.

At the same time, with the continuous improvement of people's living standards and the continuous change of food structure, maltose and maltitol, as sugar substitutes, will occupy a place in China's food industry. As a large agricultural country, starch raw materials are abundant, which provides unique conditions for the production of maltose and maltitol. China's maltose and maltitol industry will have greater development.

Since 1956, Bee Brand has insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, it has not changed its heart. For many years, it has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. It is the result of the efforts and inheritance of generations of technicians. Choose Bee Brand, is to choose value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar sixty-five years!

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