First, the effect:

Maltose can nourish the skin and promote the absorption of calcium, magnesium, zinc and other minerals, so it has a beauty effect.

Second, the role:

First, this syrup contains a large amount of dextrin and has good anti-crystallization properties. There is no crystalline precipitation in frozen food, and it can also prevent the crystallization of other sugars, thereby preventing sucrose from crystallization and precipitation in the production of jam and jelly, and extending the shelf life of food.

2. It has good fermentation performance and is widely used in the production of bread, cake and beer.

3. It can prevent starch solidification and aging, and improve the shelf life of jelly, jam and canned starch.

24. At the same time, it has low sweetness, low hygroscopicity and strong moisturizing property. Maltose is a very stable crystalline water molecule, which increases the water retention of food. Adding maltose syrup to the pastry can make the pastry delicious, but when it absorbs 6% -12% moisture, it will no longer absorb water and will not release water. This feature can dehydrate food and prevent food from aging. Keep the food soft, moist, fresh and delicious for a long time, and extend the shelf life of the food.

As can be seen from the above, maltose is still good, but don't eat too much at once!