Maltose is 40% sweeter than sucrose, physically similar. The solubility of liquid maltose greatly improves when mixed with oligose. The maltose corn syrup, 80% purity, can be dissolved to over 70% even at 30℃。
Maltose containing 1 molecule of crystal water stays steady due to the property of hygroscopicity. When It absorbs 6-12% moisture, it will stop absorbing and relieving, which contributes to restraining dehydration and deterioration, keeping the syrup soft and a long shelf period.
It retains steady when heated with acid. The sugar won’t dissolve when heated for 90min in the condition of Ph3.0, 120℃. The Temperature can reach 160℃，which in the result, at usual temperature, restrains deterioration and change of sweet taste. Maltose is more steady than glucose against alkali and nitrogen-containing compound. It wont’t lead to maillard reaction and it is insusceptible under ph5.0.
Maltose monohydrate is applied to coat on food as it will melt at 120~130℃.
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