High Maltose Syrup

A premium maltose-rich syrup containing 70 to 85 percent maltose on dry basis, produced under tightly controlled enzymatic conversion. Approximately 30 to 40 percent the sweetness of sucrose with a clean malt note and very low color and ash.

Clear, lightly straw-colored viscous liquid. The dominant liquid sweetener for traditional Asian confectionery, brewing adjuncts, and premium hard candy where low color and crystallization resistance are required.

We supply food-grade High Maltose Syrup from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include HMS 70% maltose (DE 45), HMS 75% maltose (DE 42), and Extra-High-Maltose at 80% to 85% maltose (DE 38 to 42) for the most demanding low-color hard-candy and brewing applications. Non-GMO grades from tapioca starch are available on request.

Bulk shipments in tankers, IBC totes, and drums. Batch-level COA covering maltose content, DE, Brix, color, pH, ash, and microbiology.

High Maltose Syrup is differentiated from standard Maltose Syrup by tighter maltose enrichment, typically 70 to 85 percent versus 50 to 60 percent, achieved through extended β-amylase or maltogenic α-amylase conversion at controlled temperature and pH.

Production starts from corn, tapioca, rice, or potato starch. After α-amylase liquefaction, the starch hydrolysate is converted with β-amylase or maltogenic α-amylase under conditions that maximize maltose formation while minimizing glucose and higher saccharides. The resulting syrup is purified through carbon decolorization and ion exchange to very low color and ash, then evaporated to 75 to 80 percent solids.

Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and equivalent regulatory bodies. No Acceptable Daily Intake is assigned.

Caloric value is 4 kcal per gram on a dry basis. Glycemic index is high, reflecting rapid hydrolysis of maltose to glucose by intestinal maltase.

The principal commercial role is as a premium ingredient for applications where standard Maltose Syrup or glucose syrup would deliver inadequate clarity, excessive browning, or insufficient crystallization control. The brewing industry uses HMS as a high-purity fermentable adjunct, while Asian confectionery and premium hard candy producers rely on it for the optical clarity and clean malt character it brings to the finished product.

• Premium hard-boiled candies and high-clarity confectionery; very low color and excellent crystallization control
• Brewing adjunct and craft beer production; provides fermentable maltose at controlled DE
• Sports drinks and recovery beverages; lower osmolality than glucose syrup at equivalent solids
• Infant nutrition liquids and clinical nutrition formulations
• Asian traditional confectionery, glutinous rice products, and sesame candies
• Pharmaceutical syrups and cough preparations
• Frozen desserts requiring controlled freezing-point depression at low sweetness
• Bakery products including bread, pastries, and bagels; supports yeast activity and crust development
• Soy sauce and traditional fermented condiment production