High Maltose Corn Syrup

High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority of sugar maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production, however. To be given the label “high”, the syrup must contain at least 50% maltose. Typically, it contains 40–50% maltose, though some have as high as 70%.

By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule.

High levels of purity

Free from adulterants, fermented smell, dirt, and extraneous matter.

Viscosity Control

Helps control viscosity in products, enhancing texture and mouthfeel.

Moisture Retention

Enhances the consistency of sauces, soups, and other liquid products.

Crystallization Prevention

Resists crystallization, ensuring stability and consistency in finished goods.

Natural Sweetener

High Maltose Corn Syrup serves as a natural sweetener in various food and beverage applications.

Consistency

Provides consistent quality and performance in various formulations.

Humectant Properties

Keeps food moist and maintains freshness.

Versatility

Suitable for a wide range of food, pharmaceutical, and industrial applications.

Features