Although you probably do not hear of maltose often, you likely eat it frequently. Maltose is a disaccharide, or a sugar that consists of two subunits. A variety of foods naturally contain maltose. Maltose plays a role in the beer brewing process. Many food manufacturers use maltose derivatives, specifically high-maltose corn syrup and maltodextrin, as preservatives or sweeteners in packaged foods.
Disaccharides
The human diet commonly contains three disaccharides -- sucrose, maltose and lactose. They differ in chemical structure, sweetness and food sources. Sucrose, or cane sugar, the sweetest of the three, consists of one unit of fructose and one unit of glucose. Maltose, which offers one-third the sweetness of sucrose, consists of two units of glucose. Lactose consists of one unit of glucose and one unit of galactose and provides one-fifth the sweetness of sucrose.
Natural Sources
Germinating grains, pistachios, sweet potatoes and various fruits -- including kiwis, dates, cherries and blueberries -- naturally contain maltose. Malt, an ingredient in beer, contains maltose. Although maltose is a naturally occurring sugar, its manufactured derivatives may be the main source of maltose in your diet.
High-Maltose Corn Syrup
Many food manufacturers add high-maltose corn syrup, a derivative of maltose, to preserve the shelf life of foods. During the manufacturing process of high-maltose corn syrup, corn starch breaks down in a syrup that is rich (35 percent or higher) in maltose. Many common foods and beverages, such as candies, baked goods, beer and soft drinks, contain high-maltose corn syrup. Avoid confusing high-maltose corn syrup with high-fructose corn syrup. Unlike high-fructose corn syrup, which the Center for Science in the Public Interest recommends reducing in your diet, high-maltose corn syrup is on the list of safe ingredients; research has not linked high-maltose corn syrup to negative health issues as of the time of publication.
Maltodextrin
Manufacturers create the starch maltodextrin, a maltose derivative, from corn or potatoes. Maltodextrin helps provide texture in processed foods and adds volume in some products, such as sugar substitutes and confectionery. Common foods and beverages, such as canned fruits, sports drinks, sauces and dressings, and desserts, contain this maltose derivative. As of April 2011, the Food and Drug Administration lists maltodextrin as a "generally recognized as safe" substance. While the body breaks down maltodextrin easily, some foods contain "resistant maltodextrin," which the body cannot break down easily, to simulate dietary fiber.
References
- Food Info: Best Sources of Maltose
- U.S. Food and Drug Administration; Code of Federal Regulations Title 21; April 2011
- "PCOSA Today"; Mysterious Maltodextrin; Martha McKittrick; Spring 2009
- "Beer Advocate": Beer and Brewing Terminology
- Center for Science in the Public Interest: Chemical Cuisine -- Learn About Food Additives
- London South Bank University: Production of Syrups Containing Maltose
