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Solubility of Maltose in Water in the Presence of Glucose and Maltotriose

The solubility of maltose was investigated within a temperature range of 40-70 o C. Depending on the specific enzymatic starch conversion process, maltose syrups may contain significant amounts of glucose (DP1), maltotriose (DP3) and higher saccharides (DP>3). It is assumed that these components may affect the solubility of maltose analogous to the sucrose solubility in the presence of raffinose. For the purpose of this work solubility measurements with up to 60% (weight % related to mass water) DP1 and DP3 were carried out