Maltotriose

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Product Name: Maltotriose

Other Names: D-Maltotriose, α-D-Glucosyl-(1→4)-α-D-Glucosyl-(1→4)-D-Glucose

CAS No.: 1109-28-0

Molecular Formula: C₁₈H₃₂O₁₆

Specification: Purity ≥ 95%, available as a white powder, suitable for food and research applications

Appearance and Color: White to off-white powder

Ingredient Information: Maltotriose is a trisaccharide composed of three glucose units linked by α-(1→4) glycosidic bonds, naturally formed during starch hydrolysis by amylases, present in beer, bread, and malt products. Composed of carbon, hydrogen, and oxygen, it is produced industrially from starch (e.g., corn or wheat) via enzymatic breakdown or purified from maltose syrups. It is processed into a stable, water-soluble powder (solubility ~1000 g/L at 20°C), offering mild sweetness (30% of sucrose) and digestibility by human enzymes.

Uses: Widely used in food as a sweetener and texturizer in brewing, baking, and confectionery, contributing to mouthfeel and fermentable sugar content in beer production (e.g., ales vs. lagers). It is also employed in research to study carbohydrate digestion, amylase activity, and sugar transport mechanisms (e.g., MalT regulon in E. coli), and as a standard in chromatography for oligosaccharide analysis. Additionally, it finds application in sports nutrition for slow-release carbohydrate energy and in microbiology as a fermentable substrate.