Maltose
CAS6363-53-7
Maltose (CAS 6363-53-7, C12H22O11.H2O) is supplied by ChemSigma for research and manufacturing, with specification, analytical methods and batch documentation available on request.
- CAS No.
- 6363-53-7
- Formula
- C12H22O11.H2O
- Mol. weight
- 360.31 g/mol
Chemical Specifications
Identifiers
| CAS number | 6363-53-7 |
|---|---|
| Product name | Maltose |
| Chinese name | 麦芽糖 |
| Synonyms | D-Glucose, 4-O-alpha-D-glucopyranosyl-, monohydrate |
| Chinese synonyms | 麦芽糖,一水; 麦芽糖一水合物; D-(+)-麦芽糖单水合物; 淀粉糖; 饴糖; 米谷肴; 糖肴; 麥芽糖水合物 |
| Molecular formula | C12H22O11.H2O |
| Molecular weight | 360.31 g/mol |
| EC number | 200-716-5 |
Physical and chemical properties
| Boiling Point | 462.7 ( ℃ ) |
|---|
Applications
<P class=tgt>Formula: C12H22O11. H2O </P> <P class=tgt></P> <P class=tgt>Properties and application: </P> <P class=tgt></P> <P class=tgt>(1) low sweetness, nutrition. The sweetness of isomaltooligosaccharide for sugar 40%, suitable for manufacturing low sweetness food. Due to its nutrition value and sucrose is same, can increase the proportion of contactor in manufacturing high heat food. </P> <P class=tgt></P> <P class=tgt>(2) water-soluble, viscosity. Instead of sugar, with maltose on food original propertyes, without influence and sweet taste may be appropriately reduced. </P> <P class=tgt></P> <P class=tgt>(3) suction wet sex, the water. Maltose keep a molecular gesso after very stable, when maltose absorb moisture, 6% - 12% not emit also don't absorb water, can restrain food dehydration and starch ageing, keep product soft, extend shelf life. </P> <P class=tgt></P> <P class=tgt>(4) heat resistance, resistant to acid. Isomaltooligosaccharide in heat and acid is stable and the PH3 and 120 ℃ in heating up to 90 minutes almost does not decompose, boil sugar test can achieve 160 ℃, therefore, in room temperature not because of isomaltooligosaccharide decomposition and make food deterioration or sweet changes. </P> <P class=tgt></P> <P class=tgt>(5) solubility. The solubility of isomaltooligosaccharide at low temperature, high temperature than sucrose low than sucrose high, when maltose high-concentration cooling, have crystallization problem. But as with sugar share, any party use 20% displacement quantity, wouldn't have any sugar the crystallization of the problem. </P> <P class=tgt></P> <P class=tgt>(6) shading sex. The maltose caramelization react than glucose weak, from the heating temperature and time can react to control, PH5 below basically no response. </P> <P class=tgt></P> <P class=tgt>(7) low melting point. Maltose monohydrate in 120-130 ℃ melting, applicable in the surface of food hanging coated with sugar.</P>
Packaging, Storage & Transport
| Available pack sizes | 5kg, 1kg, 500g, 100g, 50g, 10g |
|---|
Read the current safety data sheet before handling. Packaging can be adapted to the order quantity and destination.
Frequently Asked Questions
What is the CAS number of Maltose?
The CAS Registry Number of Maltose is 6363-53-7. Maltose is also known as D-Glucose, 4-O-alpha-D-glucopyranosyl-, monohydrate.
What is the molecular formula and molecular weight of Maltose?
The molecular formula of Maltose is C12H22O11.H2O, and its molecular weight is 360.31 g/mol.
What is Maltose used for?
<P class=tgt>Formula: C12H22O11. H2O </P> <P class=tgt></P> <P class=tgt>Properties and application: </P> <P class=tgt></P> <P class=tgt>(1) low sweetness, nutrition. The sweetness of isomaltooligosaccharide for sugar 40%, suitable for manufacturing low sweetness food. Due to its nutrition value and sucrose is same, can increase the proportion of contactor in manufacturing high heat food. </P> <P class=tgt></P> <P class=tgt>(2) water-soluble, viscosity. Instead of sugar, with maltose on food original propertyes, without influence and sweet taste may be appropriately reduced. </P> <P class=tgt></P> <P class=tgt>(3) suction wet sex, the water. Maltose keep a molecular gesso after very stable, when maltose absorb moisture, 6% - 12% not emit also don't absorb water, can restrain food dehydration and starch ageing, keep product soft, extend shelf life. </P> <P class=tgt></P> <P class=tgt>(4) heat resistance, resistant to acid. Isomaltooligosaccharide in heat and acid is stable and the PH3 and 120 ℃ in heating up to 90 minutes almost does not decompose, boil sugar test can achieve 160 ℃, therefore, in room temperature not because of isomaltooligosaccharide decomposition and make food deterioration or sweet changes. </P> <P class=tgt></P> <P class=tgt>(5) solubility. The solubility of isomaltooligosaccharide at low temperature, high temperature than sucrose low than sucrose high, when maltose high-concentration cooling, have crystallization problem. But as with sugar share, any party use 20% displacement quantity, wouldn't have any sugar the crystallization of the problem. </P> <P class=tgt></P> <P class=tgt>(6) shading sex. The maltose caramelization react than glucose weak, from the heating temperature and time can react to control, PH5 below basically no response. </P> <P class=tgt></P> <P class=tgt>(7) low melting point. Maltose monohydrate in 120-130 ℃ melting, applicable in the surface of food hanging coated with sugar.</P>
How can I request a quotation for Maltose?
Send an inquiry for Maltose (CAS 6363-53-7) with the required quantity, target specification, destination country and any documentation requirements. ChemSigma will confirm availability, packaging, lead time and price.
Request a Quote for Maltose
Tell us the required quantity, target specification, destination country and any documentation requirements. We will confirm availability, packaging, lead time and price.