The product has been successfully added to your shopping list.

Maltooctaose

Maltooctaose O-MAL8
Product code: O-MAL8
€223.00

250 mg

Prices exclude VAT

Available for shipping

North American customers click here
Content: 250 mg
Shipping Temperature: Ambient
Storage Temperature: Ambient
Physical Form: Powder
Stability: > 10 years under recommended storage conditions
CAS Number: 66567-45-1
Molecular Formula: C48H82O41
Molecular Weight: 1315.14
Purity: > 90%
Substrate For (Enzyme): Amyloglucosidase, α-amylase, β-Amylase

High purity Maltooctaose for use in research, biochemical enzyme assays and in vitro diagnostic analysis.

Documents
Certificate of Analysis
Safety Data Sheet
Data Sheet
Publications
Publication

Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits.

Rodriguez-Garcia, J., Ding, R., Nguyen, T. H., Grasso, S., Chatzifragkou, A. & Methven, L. (2022). LWT, 167, 113837.

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) and two inulin-derived fibres (Orafti® HSI and Fibruline™ Instant). The degree of polymerisation of the fibres was analysed, and dough viscoelastic properties were assessed. Weight loss during baking, dimensions, textural properties, surface colour and sensory profile were evaluated. Higher degree of polymerisation fibres (e.g. Fibruline) limited water availability for syrup formation, restricting dough expansion and resulting in smaller, more compact, and harder biscuits than control. Biscuits with inulin derived fibres with a lower degree of polymerisation (e.g. Orafti) showed similar dimensions to control biscuits. In general, sucrose reduction gave place to biscuits with lower resistance to penetration and fracture strength due to less sugar recrystallisation in the final biscuit. In contrast, when dextrin-type fibres were used the rheological behaviour of the dough, spreading during baking, and resistance to penetration were similar to the control as the fibres showed an anti-plasticising effect similar to sucrose. However, all reduced sugar biscuits were significantly firmer and crunchier in sensory profile suggesting further optimisation is needed, potentially by modification of the fibre structure or baking method.

Hide Abstract
Safety Information
Symbol : Not Applicable
Signal Word : Not Applicable
Hazard Statements : Not Applicable
Precautionary Statements : Not Applicable
Safety Data Sheet
Customers also viewed
Maltohexaose O-MAL7
Maltoheptaose
€223.00
Maltotetraose O-MAL4
Maltotetraose
€190.00
Maltopentaose O-MAL5
Maltopentaose
€186.00
Maltotriose O-MAL3
Maltotriose
€202.00
Glycogen Algae P-GLYAL
Glycogen (Algae)
€179.00
Maltopentaose O-MAL6
Maltohexaose
€198.00
Panose O-PAN
Panose
€378.00
Isomaltotriose O-IMO3
Isomaltotriose
€164.00