Maltose Powder
Maltose is only 30-40 percent as sweet as sucrose but browns readily in baking, so it adds colour and body without pushing a product too sweet.
Key Specifications
| Maltose content | 80-95 percent |
|---|---|
| Moisture | ≤ 6 percent |
| Sweetness | 30-40 percent of sucrose |
| Solubility | High |
| Mesh | 80 / 100 |
Low sweetness with good browning
Maltose is only 30-40 percent as sweet as sucrose but browns readily in baking, so it adds colour and body without pushing a product too sweet. That combination is hard to achieve with glucose or sucrose alone.
Low hygroscopicity
Compared with glucose syrup, maltose picks up moisture more slowly, which extends shelf life in hard candy and dry mixes where stickiness is a defect.
Typical Applications
- Hard candy and nougat — 10-30 percent controls sweetness and crystallisation.
- Brewing adjunct — Fermentable sugar that contributes body and colour.
Frequently Asked Questions
Is it the same as malt extract?
No. Malt extract contains protein and enzymes; this is a purified sugar.
Does it ferment?
Yes, though more slowly than glucose depending on yeast.
Why use it instead of glucose?
Lower hygroscopicity and a different sweetness curve, useful where stickiness is a problem.
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