- Maltotriose LookChem
- Robayo-Torres C et al, 2006, Maltotriose Brake: Alpha-Amylase Hydrolysis Product Maltotriose Regulates Maltase-Glucoamylase Activity and Controls Total Rates of Starch Digestion to Glucose US Department of Agriculture
- Jones BJ et al, 1983, Glucose absorption from starch hydrolysates in the human jejunum Gut
- Processing of starch Amano Enzyme Inc
- Dietvorst J et al, 2005, Maltotriose utilization in lager yeast strains: MTT1 encodes a maltotriose transporter Wiley Online Library
- Acton A, 2013 Edition Sugar Acids—Advances in Research and Application: 2013 Edition
What is maltotriose?
Picture 1. Maltotriose structural formula
- Calories per gram = ~4
- Glycemic index (GI) = probably >100 
- Sweetness, related to sucrose = 30% 
- Net carbs = 100%
Maltotriose Source and Digestion
Maltotriose is produced during digestion of starch in the mouth and small intestine by the help of the salivary and pancreatic enzyme alpha-amylase . Maltotriose is broken down by the help of the small intestinal enzymes sucrase-isomaltase and maltase-glucoamylase into 3 glucose molecules, which are absorbed .
Maltotriose as a sweetener is produced from starch. It is a part of liquid glucose (a commercial sweetener composed of glucose, maltose, maltotriose and maltotetrose) and brown rice syrup. It has a water preserving ability so it can be used in breads, cakes and other baked goods .
Maltotriose and Cooking
- A white crystalline powder 
- 30% as sweet as sucrose 
- Soluble in water 
- Humectant – has water preserving ability 
- Reducing sugar – it undergoes Maillard browning reaction [6-p.264]
- Maltotriose is a slowly fermentable sugar (being able to be broken down by yeasts). It is a part of beer wort and some of it appears in beer .