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High Maltose Syrup

High Maltose syrup (HMS) is a specially prepared acid-enzyme converted corn syrup which contains maltose as its major carbohydrate constituent. This high maltose syrup improves flavor, body and texture at high sucrose replacement levels while imparting resistance to color formation, moisture absorption, and crystallization in finished products such as hard candies. It products finished products which have exceptional stability, clarity, and brilliance.

High Maltose syrup is from refined starch by biochemical technology (Double Enzymatic process) The concentration is more than 50% of maltose. It has the characteristics of soft sweet, fine taste, stable at high temperature and acid condition, so it is reasonable to keep good condition so it is reasonable to keep good quality and shelf life.

It is better to use it in candy production with tenacity and transparency instead of granulated sugar. Recrystallization is seldom occurred, which improves the quality and reduces the cost. It is widely used as a thickening and modeling agent. It has advantages of anticrystallinty, lower freezing points. So, it can improve the taste, feeling and quality and reduce production cost it is widely used as thickener and plasticisation in cold drinks industry. In cakes, bread, baking food, it can keep the effect of starch and extend the shelf life. High quality and delicious taste are kept in preserved fruits, jams, tinned fruits and cream. This yields a product that is high in maltose (a disaccharide) and low in monosaccharides like dextrose.


Functional Advantages Crystallising

High maltose syrup is used in almost every type of confection, particularly hard candies. It is primarily used to control sucrose and dextrose crystallization in confections. Candies made out our sucrose alone are subject to crystallization and may crumble.


Texture Enhancers

High maltose Syrup provides a smooth body and smooth texture to ice-cream and other frozen desserts. It helps to eliminate the graining or crystallization that can be objectionable to mouth feel, liquid glucose also imparts a firmer, heavier body to ice creams.



High maltose syrup acts as a stabilizer and improves the shelf life of the product. It help to reduce the freezing point thereby reduce the freezing point thereby reducing the manufacturers freeze time and improving the freezer capacity.



High Maltose syrup is an economical source of fermentable solids and a popular choice in the baking industry it not only provides sweetness and density control to cakes and cookies also adds richer crumb colour.



High Maltose syrup raises the humectancy levels in certain backed goods which in turn increases the shelf of these products.


Handling and storage

High maltose syrup in drums should be stored in a clean dry area, at  room temperature. Once opened, should be kept in a tightly closed container, in a ventilated area if use is not for along time. Protect against physical damage Isolate from incompatible substances.


This information is presented in good faith, but warranty as to accuracy of results is not given nor is freedom from patent infringement to be inferred. It is offered solely for your consideration, investigation, and verfication. SUKHJIT PRODUCTS EXPRESSLY DISCLAIMER ALL WARRANTIES, expressed or implied, including but not limited to, warranties of fitness for a particular purpose. Technical data, which should not be constructed as being specifications, falls within the range of Sukhjit Products standard manufacturing practice. Product as received will vary within this range.
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