Maltose Syrup[2]

Updated: 2026-09-16

Overview

Maltose Syrup is a plant-based sweetener produced through enzymatic hydrolysis of starch, typically from corn, rice, or barley. It consists primarily of maltose (40–60%) along with glucose and oligosaccharides. The syrup's mild sweetness (about 30–50% as sweet as sucrose) and functional properties make it a versatile ingredient in food processing. Unlike refined sugars, Maltose Syrup exhibits low crystallization tendencies, making it ideal for creating smooth textures in confectionery and frozen desserts. Its historical use in Asian cuisine dates back centuries, where it was traditionally produced via fermentation of grains.

Physical and Chemical Properties

Maltose Syrup appears as a clear to golden viscous liquid with a characteristic mild caramel aroma. Its dextrose equivalent (DE) typically ranges between 35–55, indicating moderate reducing sugar content. The product's high viscosity (2,000–10,000 cP at 25°C) contributes to its binding and coating applications. The syrup demonstrates notable hygroscopicity, helping retain moisture in baked goods and processed meats. Its Maillard reaction properties enhance browning in baked products. Unlike high-fructose syrups, Maltose Syrup has minimal invert sugar content, providing better heat and acid stability during food processing.

Main Applications

In the food industry, Maltose Syrup serves as a key ingredient in maltose candies, rice cakes, and mooncakes due to its non-crystalline nature. Beverage manufacturers utilize it as a fermentation substrate in brewing and as a bodying agent in functional drinks. Pharmaceutical applications include its use as an excipient in cough syrups and tablet coatings. Industrial applications extend to adhesives and textile sizing, where its binding properties are valued. In baking, it improves crust color, shelf life, and dough plasticity. The growing demand for clean-label ingredients has increased its adoption as an alternative to artificial sweeteners in organic food products.

Safety and Storage

Maltose Syrup is classified as GRAS (Generally Recognized As Safe) by the FDA and complies with food-grade standards including FCC and JECFA specifications. Proper storage requires sealed containers to prevent moisture absorption and microbial contamination. Bulk tanks should maintain temperatures between 15–30°C to prevent crystallization. While non-toxic, workplace safety measures include slip prevention for spilled syrup and proper ventilation in processing areas. The product has a typical shelf life of 12–24 months when stored correctly. Quality degradation indicators include darkening color, off-odors, or mold growth – all requiring disposal.

B2B Procurement Guide

Industrial buyers should specify technical parameters including DE value (typically 42–52), dry solids content (75–85%), and viscosity range based on application needs. Food-grade certifications (ISO 22000, Halal, Kosher) may be required for certain markets. Bulk shipments (tank trucks or drums) offer cost advantages for large-scale users. Quality verification should include HPLC analysis for sugar composition and microbiological testing. Leading producing regions include China, the EU, and North America, with pricing influenced by raw material (corn vs. rice) and production method (enzyme vs. acid hydrolysis). Minimum order quantities typically start at 1 metric ton for customized specifications.