Maltose and sucrose are both common sugars in our daily lives, and they are distinctly different in the following aspects.
First of all, from the point of view, maltose is converted from the starch in malt through saccharification. Sucrose, on the other hand, is extracted from sugars found in plants such as sugar cane or sugar beets.
Secondly, in terms of appearance and taste, maltose presents a translucent yellow color, and the taste is relatively soft and waxy, with a certain viscosity. Sucrose, on the other hand, is pure white crystals with a sweeter and less sticky taste.
In addition, in terms of nutritional value, the calorie and sugar content of maltose and sucrose are also different. Maltose is comparatively low in calories and sugar, whereas sucrose is comparatively higher in calories and sugar.
In addition, from the perspective of production process, the production of maltose needs to go through steps such as saccharification and fermentation of starch, while sucrose is made through extraction and refining processes.
To sum up, there are obvious differences between maltose and sucrose in terms of appearance, taste, nutritional value and production process. When choosing to use, you can choose according to your needs and preferences.
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