| FEMA | N/A |
| CAS | 69-79-4 |
| EINECS | 200-716-5 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | sweet sweet, |
| Material Notes | a dextrodisaccharide from malt and starch. it is used as a sweetening agent and fermentable intermediate in brewing. (grant & hackh's chemical dictionary, 5th ed) Sweetening agent, dietary supplement. Occurs in some plants as hydrolytic dec. prod. of starch. Prod. in high yield (80%) by the action of diastase (a- and b-amylase) on starch, a process used in brewing Maltose is a disaccharide formed from two units of glucose joined with an alpha(1->4)bond. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. (Wikipedia) |