This paper firstly synthesized the maltose fatty acid ester by agent-in-water method. The influences of reaction time, temperature, proportion of reactant ect. on synthesis have been observed.

• 摘要本实验首次以麦芽糖浆为原料微乳化法合成麦芽糖酯，以酯得率为考察目标，主要探讨了反应过程中时间、温度、反应物配比等因素的影响，并对产品的理化性质作初步分析。