Maltose, also called malt sugar, is a disaccharide. It is found in germinating malt. It is made up of two glucose molecules bound together. It is only about 30% as sweet as ordinary sugar, but it has a very high glycemic index of 105 making it unsuitable for diabetics.
It is not an important sugar and is not really useful as a sweetener. It is the main carbohydrate found in beer.
It is used as a sugar in bread making. Like any sugar it feeds the yeast which produces gas and helps the bread to rise. But unlike ordinary sugar, it is less sweet, and works better with the flour than sucrose. It is also used in the production of beer and in the food industry it extends the shelf life of certain products. It is not used as a sweetener on it's own, it is not sweet enough.
None really over any other sugar.
Not suitable for diabetics. Harmful to teeth. It can be 'hidden' in a lot of foods that do not taste particularly sweet, like bagels etc. But it is very high glycemic so it is important for diabetics to be aware of it's presence.
Produced by germinating grains, usually barley. The grain is soaked and allowed to sprout. The malted barley is added to a slurry of water and starch and cooked.
Not usually sold on its own. Sometimes sold as a syrup. A powdered form is also used in the food industry.
It is an important component in the production of beer. However most beers contains very little Maltose as most of it is converted into alcohol during the brewing process. Beers advertised as low carb will contain almost none, and will usually have a 'dry' flavor.
Does not require approval.
Conclusions and Summary:
Malt sugar does not have any special value as a sweetener. It has a high glycemic index so diabetics need to be aware of its presence in food. Mainly found in small quantities in beer. It is the main sugar in Barley Malt Syrup.
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