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| Synonyms：Maltose Monohydrate D-Maltose Monohydrate 4-O-Alpha-D-Glucopyranosyl-D-Glucose Monohydrate Formula:C12H24O12 Weight:360.31 HS Code:2940009090 Grade:Food grade99% Hazard Class:General Chemical | |||||||||
6363-53-7
bosschemical
6363-53-7
Test | Specifications | Analysis Result |
Appearance | White or almost white | White powder |
Identification | (1) Chemical identification: should have a positive reaction(2) Chemical identification: should have a positive reaction(3) HPLC: Consistent with the retention time of the main peak of the reference solution | Complies |
Acidity | 4.5-6.5 | 6.27 |
Residue on ignition | ≤0.05% | 0.046% |
Arsenic | ≤0.00013% | <0.00013% |
Heavy metals | ≤0.000004 | <0.000004 |
Chloride | ≤0.018% | <0.018% |
Sulfate | ≤0.024% | <0.024% |
Water content(K-F)(before drying) | 4.5-6.5% | 6.01% |
Specific optical rotation(before drying) | 126-131 ° | 129.8 ° |
Purity | 98.0% Min | 99.09% |
Escherichia coli | cannot be detected in the intestine | Escherichia coli not detected |
Total aerobic bacteria | 1000 Cfu/g Max | <10 Cfu/g |
Mold and Yeast | 100 Cfu/g Max | <10 Cfu/g |
1. Moisture Control And Browning In Baked Goods: Being hygroscopic, it holds water in baked goods and helps extend shelf life, and as a reducing sugar it takes part in the Maillard reaction with dough proteins, building the colour and aroma bakers look for, with caramelisation beginning near 180 degrees Celsius.
2. Sweetener And Flavour Enhancer For Food And Beverage: Used across the food industry as a sweetener and flavour enhancer, it carries aroma and taste in confectionery, beverages, sauces and dry mixes, and as a fermentable sugar it also fits brewed and fermented products.
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