E1102 Maltose
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Made from barley starch.
It is a sugar, and it is digested quickly.
A monosaccharide once broken down.
Safe in small amounts; may bother some people or raise blood sugar.
Rules by country
Maltose is generally recognized as safe in the US for use as a sweetener, and JECFA has set no acceptable daily intake for it. In the EU it is authorized as E1102 with specifications set out in the Union list, and it is permitted at quantum satis in many food categories. Canada treats it as a sugar rather than as an additive with a numeric limit.
What is it?
Amylase in the germinating barley splits the barley starch into maltose, and the yeast in brewing then eats that maltose to make alcohol and carbon dioxide. The maltose that is not fermented is what gives beer its sweetness. As a sweetener it is about half as sweet as sucrose by weight and it is hygroscopic, which means it pulls moisture and keeps a baked product soft.
Where it comes from: Two glucose molecules joined together, made by splitting the starch in malted barley with the enzyme amylase. It is the main sugar in beer and in malted grains, and the reason malt tastes sweet.
Why it’s in food
- Sweetening
- Beer and brewing
- Confectionery
- Bakery
- Malt extract production
Often found in
Also listed as: Maltose, Maltose, crystalline, Alpha-maltose, Malt sugar, Barley malt sugar, Maltose crystals
Health & gut impact
Maltose is a disaccharide that is split into glucose in the gut, so it ends up in the bloodstream the same way table sugar does. It counts toward the free-sugar limit in the same way, even though it is not added as a crystal.
EFSA, dietary reference values for carbohydrate and fiber (2011)
Maltose has a high glycaemic index, higher than sucrose in most measurements, because it is hydrolyzed quickly. That makes it a poor choice for a low-glycaemic diet even though it is a natural sugar.
EFSA, scientific opinion on the glycaemic index and the glycaemic response (2011)
In brewing, most of the maltose is consumed by the yeast, so the residual maltose in a finished beer is small. The sugars that do remain are what make a beer taste sweet rather than dry.
Bamforth, the science of beer (2003)
What can I use instead?
Ratio: Use a similar weight, and a little less for the same sweetness
Best for: Confectionery
Related
More sweeteners:
Common questions
Is maltose the same as sugar?
No, but it behaves like one. It is two glucose molecules joined together, and the gut splits it into glucose, so it ends up counting as a free sugar on a nutrition panel.
Is maltose bad for diabetes?
It raises blood glucose quickly because it is hydrolyzed fast, and its glycaemic index is higher than sucrose. A person managing blood sugar treats it like any other added sugar.
Does maltose contain gluten?
No. It is made from barley starch, and the gluten is left behind when the starch is converted to sugar. That is also why it is used in gluten-free brewing, though the beer itself still needs to be made from gluten-free grain to be labeled that way.
Is Maltose safe?
Use in moderation (58/100). Maltose is generally recognized as safe in the US for use as a sweetener, and JECFA has set no acceptable daily intake for it. In the EU it is authorized as E1102 with specifications set out in the Union list, and it is permitted at quantum satis in many food categories. Canada treats it as a sugar rather than as an additive with a numeric limit.
Is Maltose vegan?
Yes. Made from barley starch.
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Scientific sources & regulatory citations
- EFSA OpenFoodTox: E1102
- EFSA, dietary reference values for carbohydrate and fiber (2011)
- EFSA, scientific opinion on the glycaemic index and the glycaemic response (2011)
- Bamforth, the science of beer (2003)
INS 1102 · CAS 69-79-8