Malzzucker (Maltose, bio?, roh?)

S63: Dissacharide: Maltose. Sie kommt selten natürlich in Lebensmitteln vor, sondern entsteht zumeist als Hydrolyseprodukt aus Stärke, z.B. mittels Hydrolyse beim Keimen bzw. Mälzen von Getreide. Aufgrund der höheren Süsse von Maltose gegenüber Stärke schmeckt Malz süsser als das ensprechende Ausgangsgetreide.

Maltose: Keime; ensteht bei der Stärkeverdauung, wasserlösliche Disaccharid, Glukose und Glukose in alpha-1,4-Bindung
Durch die Einwikrung von Speichel- und Pakreasamylasen werden verdaubare Polymere entweder direkt zu Glukose oder zu Maltose und Isomaltose aufgespalten. Genau wie auch Saccharose und Laktose werden die beiden letztgenannten Moleküle anschliessend von membranständigen Disaccharidasen hydrolytisch in die Monosaccharide gespalten und in die Mukosazellen absorbiert.

Book: moderate evidence

The present results indicate that the determination of both furosine and the maltose/maltulose ratio would yield information retrospectively about the heat treatment applied during processing and the storage conditions of commercial infant formulas. Storage under controlled temperature appears to be a feasible way of extending the shelf life and preserving the quality of infant formulas.

Eine analytische Laborstudie

DOI: 10.1021/jf0401468

Study: weak evidence

From these results, maltulose could be considered as a good index of the damage caused during elaboration of MALTULOSE (mg/100g dry matter) 20 50 150 250 350 450 -5 0 5 40 35 30 25 20 15 10 FUROSINE (mg/100g protein) 15 Fig. 1. Graphical representation of maltulose versus furosine contents of fresh (closed symbol) and dried (open symbol) pasta samples. .: Spaghetti; N: Vermicelli;
: Macaroni; j: Noodle. Table 1 Minimum and maximum values of water content (%), furosine (mg/100 g protein) and maltulose (mg/100 g dry matter) in fresh and dried pasta samples Samples Water content (%) Furosine (mg/100 g protein) Maltulose (mg/100 g dry matter) Fresh pasta Spaghetti (n ¼ 2) 27.5–28.9 16.2–17.9 –a Macaroni (n ¼ 1) 21.3 18.8 – Noodle (n ¼ 4) 28.7–29.3 17.4–21.8 – Dried pasta Vermicelli (n ¼ 6) 10.7–12.6 98.6–265 5.2–17.4 Spaghetti (n ¼ 11) 8.8–11.2 78.8–462 0.0–36.9 Macaroni (n ¼ 5) 10.5–11.5 44.4–212 0.0–13.1 Noodle (n ¼ 5) 11.2–12.4 58.6–329 0.0–27.9 a Not detected. J.L. Garc
ıa-Ba~nos et al. / Food Chemistry 88 (2004) 35–38 37 pasta and it could be used, together with furosine, as a quality indicator of dried pasta. Samples without maltulose, and with low values of furosine, could have been submitted to processes of low temperature long time (LT-LT). High values of maltulose and furosine could indicate samples submitted to very high temperature short time processes (VHT-ST), while low values of maltulose and high contents of furosine could indicate samples submitted to low temperature treatments, followed by short time high temperature processes (HT-ST).

Experimentelle Laboranalyse

DOI: 10.1016/j.foodchem.2004.01.018

Study: weak evidence

Obwohl Maltose der Hauptbestandteil des Malzextraktes ist, sind beide Begriffe nicht gleichwertig; denn, wie oben bemerkt, finden sich neben der Maltose im Malzextrakt auch andere Körper.Zur Gewinnung von Maltose kann man sich jeglichen störkereichen Rohstoffes bedienen; in Deutschland ist es die Kartoffel, in Nordamerika der Mais, in Japan der Reis. Die Stärke dieser Rohstoffe wird mit Wasser angerührt und erwörmt bis sie verkleistert. Dem vermaischt das Gemenge bei 60-70°C. Nach Beendigung des Maischprozesses wird bis zur Sirupdicke eingedampft, und aus dem Sirup gewinnt man den Malzzucker in kristallinischer Form.
Die Verwendung von Malzzucker im Nachrungmittelgewerbe ist beschränkt. Eine gewisse Rolle spielt er in der Zuckerbäckerei, wo er für manche Zwecke gute Dienste tut. Man stellt aus ihm auch die bekannten Malzzuckerplätzchen her, deren Lutschen den Hustenreiz bei Katarrhen der oberen Wege mildert. Auch von der Ware, die im Handel unter dem Namen "Brauner Zucker" oder "Gerstenzucker" vorkommt, st manches Malzzucker, der durch stärkeres Erhitzen der sirupösen Masse teilweise karamelisiert und dadurch gebräunt ist. Er wird wegen seiner würzenden Eigenschaft zum Bestreuen von Kuchen , zum Süssen mancher Mehl- und Obstgerichte gern verwendet, hat aber bei uns doch keine weite Verbreitung erlangt. Auch in der Krankenkost ist seine Verwendung nicht umfangreicher, als in der gewöhnlichen Hausküche. Die Süsskraft des Malzzuckers entspricht etwa 40% der jenigen des Rohrzuckers.
 

Book: moderate evidence

This technology produces a syrup containing about 60 % maltose, 25% glucose and 15 % of other sugars

Book: moderate evidence

maltose within malted
(germinated) grains (although made by man during starch hydrolysis too and especially within high maltose syrups),

Maltose will also be generated in the gut during starch digestion (which proceeds via the dextrinization of the
starch molecules in the small intestine due to

The incidence of maltase-glucoamylase deficiency disease in humans is probably around 2% of children presenting with chronic diarrhea.[71] The enzyme deficiency and more especially the associated diarrhea can be treated by eliminating starch (and starch derivatives) from the diet.[71]

Narratives Review

DOI: 10.1002/mnfr.201901082

Study: weak evidence

s 419

malt syrup is an unrefined sweetener derived from germinated (sprouted) cereal grains, typically barley, in combination with other cooked grains. If malted barely alone is used, the resulting syruo may be calles "barley malt extract," or just " malt extract", and the malt aroma will be more intense. Malt syrup is used in bread and other baked goods, jams, breakfast cereals, confectionery, and in brewing beer.

The first step in malting grains is to put them in a dark room and soak them in water. The germinationg grains produce enzyme that convert starches into sugar to fuel growth. (Barley produces unusually active and abundant malt enzymes.) The maltster then halts enzymatic activity by quickly drying the sprouting seed, which kills the seed embryo and preserves its nutrient. The malted grains are crushed, steeped in hot water, and mixed with cooked grains (unless it is a malt extract, in which case cooked grains are not added). Malt enzymes diest the starch present in the cooked grains, foring a slurry that is concentrated and evaporated by boiling off the water or, in modern food-grade malt plants, by using vacuum evaporator. The sticky brown syrup that is left is about half as sweet as table sugar, wiht a distinct flavor some have described as biscuity, honeyed, or , depending on the kilning technique, roasted, with chocolate and coffee-loke flavors.
Unlike corn syrup, the predominant grain-derived sweetener used today, malt syruo has been around for serveral millenia. See CORN SYRUP. According to the food writer Harold McGee, malt syrup and honey were the primary sweeteners in China from around 1000 BCE to 1000 CE. Table sugar was too expensive for the peasantry, but malt syrup could be made from common household grains, such as rice, sorghum and wheat. The classic sixth

Book: moderate evidence

Aus Stärke gewonnenes und gereinigtes Disaccharid aus D-Glukose, das folgenden Merkmalen entspricht:

a)    Trockenmasse    mindestens    90% in Gewicht,
b)    Andere, beim Herstellungsprozess entstehende Saccharide ausser Maltose    höchstens    4% in Gewicht in der Trockenmasse,
c)    Sulfatasche    höchstens    1% in Gewicht in der Trockenmasse.

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Maltose is a disaccharide formed from two units of glucose. The amount of maltose in raw sweet potatoes reportedly increased by more than 40-fold after baking. We aimed to investigate the effects of maltose consumption on diet-induced obesity using a mouse model

Methods: Male C57BL/6J mice were divided into three dietary groups: a control diet of American Institute of Nutrition (AIN)-93 (CD), an AIN-93-based 30% high-fat diet (HFD), or an HFD diet containing 7.0% maltose (HFD+Mal). After 13 weeks, body mass index, blood glucose, lipid parameters, including total cholesterol and triglyceride, and hepatic fatty acid content were evaluated.

The results of this study suggest that daily consumption of maltose exacerbated the development of obesity and related parameters, including body mass index and plasma cholesterol levels, under the high-fat diet consumption. It is possible that the consumption of maltose-rich cooked sweet potatoes, as part of an overall HFD, might exacerbate HFD-induced overweight.

Tierexperiment / präklinische Studie

DOI: 10.31989/ffhd.v12i11.997

Study: weak evidence

Maltose is an important disaccharide found in many foods, and is formed from the breakdown of starch by β-amylases which are found in sweet potatoes, soya beans and germinating grains such as barley and wheat. It is a reducing sugar and our hypothesis is that maltose will contribute to the formation of acrylamide during high temperature processing of asparagine rich foods. Although the breakdown pathways.

Experimentelle Laborstudie

DOI: 10.1016/j.foodchem.2019.01.075

Study: weak evidence

Simple carbohydrates (sugars) refer to monosaccharides and disaccharides. Monosaccharides include glucose,
galactose, and fructose. Dextrose is synonymous with glucose. Fructose is the most common naturally occurring
monosaccharide, found in fruits and vegetables. Common disaccharides include sucrose (glucose plus fructose),
which is found in sugar cane, sugar beets, honey, and corn syrup; lactose (glucose plus galactose), found in milk
products; and maltose (glucose plus glucose), found in malt 

Sugar Relative sweetness: Fructose 1.5, HFCS-55 1.2 , Sucrose 1.0, Glucose 0.7, Trehalose 0.5, Maltose 0.4, Galactose 0.3, Lactose 0.2, Maltodextrin 0.2

Ingestion of maltose, a disaccharide comprised of two glucose molecules linked by an alpha- 1,4- glycosidic bond, or trehalose, also comprised of two glucose molecules but linked by an alpha- 1,6- glycosidic bond, does not appear to confer any physiological, metabolic, or performance advantages compared to other sugars commonly used in sports drinks such as glucose and sucrose [ 79 – 82 ].

Disaccharides, such as sucrose, maltose, and lactose, and oligosaccharides such as maltodextrins are rapidly digested into their monosaccharide components at the brush border of intestinal epithelial cells by di- and oligosaccharidase enzymes. These enzymes include sucrase, lactase, maltase, and isomaltase. Digestion of sugars, including maltodextrins, is extremely rapid and is not rate limiting for carbohydrate absorption [ 4 ]. Absorption of most sugars is also a rapid process, especially with sports drinks containing mixtures of sugars. Sports drinks that contain less than 8 % carbohydrate empty as rapidly as water from the stomach during both rest and exercise [ 4 , 5 ]. Although high-intensity exercise is known to slow the rate of gastric emptying [ 5 ], sports drinks still empty quickly from the stomach during intense exercise, resulting in rapid water, carbohydrate, and mineral absorption. In fact, dilute glucose and sodium solutions, including sports drinks, markedly stimulate water and solute absorption in the proximal small intestine, a response that is the basis for the formulation of oral rehydration solutions used to treat diarrheal disease [ 6 ].

The last chapter in this section examines the development of HFCS as a sweetener from historic and industry perspectives. We learn that this sweetener is known as HFCS in the United States, isoglucose in Europe, and dextrose/fructose and fructose/dextrose syrup in other parts of the world. [high fructose corn syrup)

Regular corn syrup—mixtures of polymeric glucose of varying chain lengths, but no fructose—is sometimes grouped for statistical purposes with added sugars; however, its relative sweetness is quite low (about 40 % that of sucrose) and its functionality is quite different from HFCS. 

HFCS is commonly confused with either regular corn syrup (all glucose) or crystalline fructose (all fructose).

Book: moderate evidence

Evidence from epidemiologic and preclinical studies demonstrates that excess sugar consumption can lead to development of cancer and progression of disease for those with cancer independent of the association between sugar and obesity. Human epidemiologic studies and mechanistic preclinical studies in multiple cancers support a causal link between excess sugar and cancer. Preclinical studies show that high-sucrose or high-fructose diets activate several mechanistic pathways, including inflammation, glucose, and lipid metabolic pathways. Although human studies are limited, compelling human and primate studies have explored the link between added sugar and metabolic syndrome (MetS), a risk factor for cancer. Substantial evidence suggests a causal link between MetS and added sugar, indicating important implications in the association between excess sugar consumption and cancer.

Narratives Review

DOI: 10.3390/cancers14246042

Study: weak evidence

 However the low quality nutrition or lack of other micronutrients in these foods may be the greatest health risk—the ‘empty’ part of ‘empty calories’ does matter.4  

Sugar addiction has become hard to contest from the extensive literature.2,5,6 Sugar— especially combined with starchy, fatty and salty food—activates addiction pathways in the brain. Drugs of addiction are similar to neurochemicals in the primordial reward system for acquiring high-energy food.

Narratives Review

Study: weak evidence

Diabetes and obesity are associated with the excessive intake of high-glycemic index (GI)
carbohydrates, increased glycemic load (GL) foods, and inactive lifestyles.

GI values can be informative in a clinical setting. The U.S. obesity epidemic is associated
with diabetes and heart disease [50]. GI values could become one tool among many
to guide healthy food choices and combat obesity. Low-GI foods provide a longer-lasting
feeling of satiety and reduce the overall amount of food consumed. Low-GI diets have
been used for years as an intervention in patients with diabetes to regulate blood glucose
levels. Meta-analysis over decades of study on this subject has shown that low-GI diets can
offer a useful intervention for those with diabetes or pre-diabetes [51].

Narratives Review

DOI: 10.3390/foods11152302

Study: weak evidence

In comparision, glucose and maltose have the highest indey of 142 and fructose the lowest of 27 due to its complete extraction and sequestration into the liver

Book: moderate evidence

Sucrose GI 65

Maltose GI 105

metabolic fate:Used as fuel, stored as glycogen and/or converted to other metabolites

Narratives Review

DOI: 10.3389/fnut.2020.00075

Study: weak evidence

S 149

Nach dem Abkühlen auf 60-65° rührt  man einen bei 10 ° dargestellten Aufguss von 120 bis 140 g lufttrochenen Malzes ein und erhält die gesamte Flüssigkeit eine Stunde auf einer Temp. von 60-65°. Sobald eine herausgenommene Probe keine Jodreaktion mehr zeigt, wird schnel aufgekocht und nach dem Filtrieren zur Syrupdicke eingedampft. Zur Ausscheidung der Dextrine nimmt man diesen Syrup mit 90 %igem Alkohol auf, filtriert, verdampft und wiederholt diese Behandlung so oft, bis auf Zusatz von Alkohol zum Syruo keine flockige Ausscheidung mehr stattfindet. In den eingedickten Maltosesyrup trägt man eine kleine Menge reiner fertiger Maltose ein, wodurch die Krystallisation eingeleitet wird, bis nach etwa 3-4 Tagen der Syrup zu einer braunen Krystallmasse erstarrt ist. Durch Auswaschen mit Aethylalkohol, Absaugen der Mutterlauge und Umkrystallieren aus Alkohol von 80% wird die Maltose rein erhatlen. 

Book: moderate evidence

S 410: 

Maltose is found in raw cereals, vegetables and vegetable products,, frits, almonds and pstachio nuts as well as chicken-as a free sugar- or it can be derived from hydrolis of amyloses and amylopectins(starch), which occur in a variety of food sources.
Breweing industries increase free maltose content by malt production, a process where the maltose procuing amyases convert starch into free maltose, an essential procedure in beer industry. In fact maltose is one of the main disaccharides present in beers, .. 14 % of total carbohydrates.

Heating/cooking causes hydrolysis/decomposition of stach, cellulose and other polysaccarides, with the resulting products having higher maltose contents; a good example is ketchup.

... in kiwis, cherries, peaches, plums, aprocote

Maltose exists as free sugar or can be derived from hydrolysis of amyloses and amylopectins (starch) which occur in different foods.
 

Book: moderate evidence

Website

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This process is preferable than sucrose in production of natural gas because
maltose is hydrolyzed into two glucose molecules. While sucrose gives only
one glucose molecule. This process depends on bioremediation which is
defined as using of organism to degrade hazardous organic contaminants into
safe environmental compound.
An anaerobic yeast is being used to convert sugar into alcohol then it is being
oxidized to obtain acetic acid then some neutralization and heating reactions in
the presence of catalysts the elevate the pressure to get natural gas, the resulted
product from these chemical reactions are 6 liters of natural gas from just 1 liter
of maltose solution.
Maltose is extracted from malt and then add maltase enzyme to get two
molecules of glucose. Then glucose is being fermented in anaerobic conditions
using Saccharomysesceviseaeyeast and zymase enzyme to get ethanol. Oxidize
ethanol using potassium dichromate acidified with concentrated sulfuric acid to
get vinegar.
In a neutralization reaction, acetic acid is neutralized with sodium hydroxide to
get sodium acetate and water. The resulted sodium acetate is reacted with soda
lime (a mixture of sodium hydroxide and calcium oxide for the sake of
reducing the melting point in the reaction) with heating in Bunsen flame to
obtain methane and sodium carbonate.
methane gas is reacted with hot water at a temperature of 725˚C using a
gravimetrical oven (the temperature can be controlled up to 900˚C) and the
pressure is increased to 200 atmospheric pressure to form a mixture of
hydrogen gas and carbon monoxide which are combined rapidly after the
reaction to produce hydro-gas or natural gas which is an efficient fuel.

Experimentelle Laborstudie

Table 3. The Water Footprint of Some Selected Food Products from Vegetable and Animal Origin

Cereals 1,232 228 184 1,644

Nuts 7,016 1367 680 9,063 2,500

Chicken meat 3,545 313 467 4,325

Beef 14,414 550 451 15,415

Untersuchung zum Wasserverbrauch von Lebensmitteln

DOI: 10.1007/s10021-011-9517-8

Malt extract, powder. Live footprint: 4.39 kg CO₂e/kg

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11 Honig, Glas  2,0 

30 Zucker (Bio), Rohrzucker  0,9 

Schweinefleisch, Durchschnitt  4,6 

Fisch, Wildfang, frisch  4,0 

Sahne  4,2 

Schokolade, Vollmilchschokolade, Tafel,  35 % Kakaogehalt  4,1 

28 Zucker (Bio), Rübenzucker  0,5 

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Barley 1213 79 131 1423

Barley,rolledorflakedgrains 1685 110 182 1977

Sugarcane 139 57 13 210

Rawsugar,cane 1107 455 104 1666

Refinedsugar 1184 487 111 1782

Fructose,chemicallypure 1184 487 111 1782

Cane molasses 350 144 33 527 157

Sugarbeet 82 26 25 132

Rawsugar,beet 535 167 162 865

Malt,notroasted 1662 108 180 1950

Malt,roasted 2078 135 225 2437

Untersuchung zum Wasserverbrauch von Lebensmitteln

DOI: 10.5194/hess-15-1577-2011

Agricultural intensification and industrialisation have caused severe losses of insect diversity, abundance and biomass across major parts of Central Europe (Outhwaite et al. 2022; Dietzer et al. 2024). Habitat destruction and subsequent fragmentation have forced local populations to persist in small and isolated habitat patches, increasing the probability of local extinctions and consequently the gradual loss of species at the landscape level (Valente et al. 2023). In addition, the deterioration of habitat quality due to influx of fertilisers and pesticides diminishes habitat quality and threatens particularly species with specific habitat demands and restricted dispersal behaviour [...] It is these species that should suffer most from habitat modifications and loss of habitat heterogeneity.

Eine Feldstudie

DOI: 10.1007/s10592-025-01707-0