WalesThe efficacy and function of malt syrup

Maltose syrup is a sweet syrup made from starch (usually barley, corn, or wheat) through enzymatic or acid hydrolysis, mainly composed of maltose and containing small amounts of glucose and other oligosaccharides. It has a wide range of applications in the food industry, cooking, and health fields. The following are its main functions and effects:

1. Provide sweetness and flavor

Effect: Malt syrup has a mild sweetness (about 30% -50% of sucrose) and a unique malt aroma, which can add natural flavor to food.

Function: Commonly used as a natural sweetener, replacing white sugar or high fructose corn syrup, suitable for baked goods (such as bread, cookies), candies, and beverages.

Details: Its flavor originates from the caramelization reaction in the process of maltization, especially in barley maltose syrup, which is commonly used in beer brewing or traditional Dim sum.

2. Improve the texture of food

Effect: The high viscosity and moisturizing properties of malt syrup can make food softer and more moist.

Function: Malt syrup prevents food from drying out or hardening in bread, cakes, and gummies, prolonging the soft texture; Inhibit crystallization in candy and maintain a smooth texture.

Mechanism: Maltose molecules are relatively small and can adsorb water, reducing water activity (Aw) and improving texture.

3. Promote fermentation and browning

Effect: Malt syrup provides fermentable sugar for yeast and promotes dough fermentation; At the same time, its reducing sugar components participate in the Maillard reaction, enhancing the color of food.

Function: In the production of bread and pastries, maltose syrup accelerates yeast activity, making the bread volume larger and the skin more golden; Give food a tempting caramel color during baking.

Details: Compared to pure glucose, maltose decomposes slower and provides sustained fermentation energy.

4. Quickly replenish energy

Effect: Malt syrup is easily digested and absorbed by the human body, and can be quickly converted into glucose to provide energy.

Function: Suitable for sports enthusiasts or those who need to quickly recover their energy, used as an energy supplement, commonly found in energy drinks or nutrition bars.

Nutrition: The glycemic index (GI) of maltose is about 105, and it is absorbed quickly but not as consistently as complex carbohydrates. Its calorie content is about 4 kcal/g.

5. Health and medicinal value

Effect: Malt syrup is considered to have the effects of moistening the lungs, relieving cough, strengthening the spleen and stomach in traditional Chinese medicine.

Function: Traditionally used in the production of malt syrup or syrup based traditional Chinese medicine (such as Chuanbei loquat paste), to relieve cough, dry throat, or indigestion.

Details: Its mild sweetness and stickiness help wrap around the throat mucosa, reducing irritation; Easy to digest, suitable for those with weak spleen and stomach.

6. Industrial use and processing advantages

Effect: Malt syrup has good stability, high temperature resistance, acid resistance, and is easy to process.

Function: Used as a sweet base or preservative in sauces (such as sweet bean sauce), syrup seasonings, and frozen foods; Provide fermentation ingredients in beer brewing.

Advantages: Compared with other syrups, malt syrup is less prone to spoilage and has relatively low production costs.

Characteristics and advantages of malt syrup

Natural source: mostly made from grains, in line with the trend of "clean labeling", with high consumer acceptance.

Low sweetness: Will not overly mask other flavors, suitable for multiple recipes.

Multifunctional: It has the functions of sweetness, texture improvement, and fermentation promotion, and can be used for multiple purposes.

Adjustable viscosity: Different concentrations of syrup can be made according to the degree of hydrolysis (DE value is usually 40-60).

precautions

Health effects: Maltose syrup is a simple sugar, and excessive intake may lead to blood sugar fluctuations or obesity, which is not suitable for diabetes patients to eat in large quantities for a long time.

Allergy: If made from wheat or barley, it may contain trace amounts of gluten, and attention should be paid to the risk of allergies.

Storage: Its high moisture content makes it susceptible to microbial contamination, and it needs to be sealed and refrigerated after opening.

Malt syrup is mainly used in food to provide sweetness, improve texture, promote fermentation, and enhance flavor, while also having a certain nourishing effect in the health field. It is widely used in baking, candy, beverage and traditional Tonic Diet, and is favored due to its natural properties and versatility.