Maltulose is a disaccharide sugar composed of two glucose units linked by an α(1→4) glycosidic bond. It is a reducing sugar, which means it can participate in redox reactions, typically exhibiting a sweet taste. Maltulose is formed during the enzymatic breakdown of starch and is commonly found in certain food products, particularly in malted foods and beverages. Its molecular formula is C12H22O11, and it has a molecular weight of approximately 342.30 g/mol. Maltulose is known for its low glycemic index, making it a suitable alternative sweetener for individuals managing blood sugar levels. Additionally, it is less fermentable by yeast compared to other sugars, which can influence its use in food and beverage applications. The substance is soluble in water, and its stability under various conditions makes it a valuable ingredient in the food industry. Overall, maltulose is recognized for its unique properties and potential health benefits, particularly in the context of dietary management.

Maltulose

17606-72-3: 4-O--D-Glucopyranosyl-D-fructose monohydrate, 4-O-alpha-D-glucopyranosyl-D-fructose, 4-O-alpha-D-glucopyranosyl-alpha-D-fructopyranose, 4-O-α-D</smallcap>-Glucopyranosyl-<smallcap>D-fructose, D</smallcap>-Fructose, 4-O-α-<smallcap>D-glucopyranosyl-, Fructose, 4-O-α-D</smallcap>-glucopyranosyl-, <smallcap>D-, Maltulose, D-Fructose, 4-O-α-D-glucopyranosyl-, 4-O-α-D-Glucopyranosyl-D-fructose, Fructose, 4-O-α-D-glucopyranosyl-, D-

CAS 17606-72-3: Maltulose

D-Fructose, 4-O-α-D-glucopyranosyl-

Ref: IN-DA0021F7

Maltulose monohydrate

Ref: 7W-GC3593