Maltotetraose

Maltotetraose is a linear oligosaccharide consisting of four D-glucose residues linked by α-1,4-glycosidic bonds, produced by hydrolysis of starch with acids or amylases. It has approximately 0.2 times the sweetness of sucrose, contributing body and viscosity rather than sweetness. Maltotetraose syrups — enriched fractions from starch conversion — have many applications, including as sweeteners, bulking agents, humectants and glazing agents in confectionery, bakery and Asian dessert manufacture, where they give shine, moisture retention and chew without excessive sweetness. As a defined oligosaccharide it also serves as a calibration standard in carbohydrate chromatography for profiling syrup and maltodextrin composition.