The difference between white sugar and maltose

In our daily diet, white sugar is an indispensable food, especially in the family, where it is widely used. It can even replace MSG and be used as a seasoning for cooking. Maltose is another kind of food. Although it is also called sugar, it is very different from sugar. So what are the main differences between white sugar and maltose? In addition to the different raw materials extracted, the differences in uses are what we need to pay most attention to.

1. Raw materials

1. White sugar is made from sugarcane or beets. 2. Maltose is made by the action of amylase-containing malt on starch.

2 Appearance

1. White sugar is white sucrose crystals, which are divided into coarse sugar and fine sugar according to the size of the particles. More strictly speaking, it can be subdivided into coarse sugar, general sugar, fine sugar, extra fine sugar, and caster sugar, etc. 2. Maltose is golden in color, not crystallized, and in a colloidal state.

3 Application

1. White sugar is not sticky, but maltose is sticky. 2. White sugar is often used when making cakes or biscuits. It is easier to blend into the dough or batter; coarse sugar can also be sprinkled on the surface as decoration. 3. Maltose is often used to make syrup needed for baking, and is mostly used to make sachima, nougat, pastries, etc. It can make the finished pastries clear and bright, beautiful in color, fluffy and soft. 4. Compared with maltose, white sugar is more widely used. Maltose is mainly used in baking, while white sugar appears in various Chinese and Western cuisines. In addition. White sugar also has clever uses in life.

4 Effects 1. White sugar is mainly used for seasoning, and it also has the effects of moistening the lungs and relieving coughs, harmonizing the stomach and benefiting the lungs, and detoxifying. 2. Maltose is mainly used for seasoning. It is warm in nature and has the effects of moistening the lungs, strengthening the stomach and digesting food. 3. Compared with white sugar, maltose is less likely to cause tooth decay. 4. Compared with white sugar, maltose has lower calories and is not easy to make you fat when consumed.

5 Conclusion

1. When using white sugar to replace maltose, the following points must be considered: first, maltose is golden in color and difficult to replace; second, maltose is gelatinous and similar to honey; third, maltose is less sweet, and if it is replaced in equal proportions, it will be too sweet. 2. If maltose is to replace white sugar, the hygroscopicity of maltose must be taken into consideration. If the dosage cannot be accurately controlled, the finished product will be easily affected by moisture.