Maltose is the disaccharide produced when amylase breaks down starch. 

It is colorless or yellowish light transparent and viscous liquid, taste sweet, and no peculiar smell.

1.The maltose syrup is widely used in fruit jam, beverage, ice-cream, honey products, etc and richs in dextrin with good devitrification which can prevent sucrose to crystallize.So that it can improve the shelf life of products.

2.With pure taste, low freezing point and low sweet which is only 40% of sucrose, then it can improve the taste of cold drinks

3.It also can be replaced of white sugar to lower the cost.With moderate viscosity, it will give the products a great taste.

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