D-(+)-Maltose Monohydrate

D-(+)-Maltose Monohydrate is a disaccharide made up of two glucose molecules joined together by a glycosidic bond. It is commonly used in the food industry as a sweetener, flavor enhancer and texture modifier. It is often found in products such as candies, baked goods, and beverages. The chemical formula of D-(+)-Maltose Monohydrate is C12H22O11·H2O, and it has a molecular weight of 360.3 g/mol. It is a white crystalline powder that is soluble in water and has a sweet taste. It is stable under normal conditions and does not decompose easily. D-(+)-Maltose Monohydrate is produced by hydrolyzing starch with the enzyme α-amylase, which breaks down the starch into smaller glucose molecules. These glucose molecules then combine to form maltose. The monohydrate form of maltose is created by adding a water molecule to the compound. In addition to its use in the food industry, D-(+)-Maltose Monohydrate is also used in scientific research as a carbon source for bacterial growth. It is also used in the production of biochemicals such as antibiotics and amino acids. Overall, D-(+)-Maltose Monohydrate is a versatile compound with many uses in both the food and scientific industries. Its stable nature and sweet taste make it a popular choice for many applications.