Complex Starch Sugar is produced by blending enzymatically converted corn, tapioca or wheat starch syrups at various DE (dextrose equivalent) levels, typically 20–75 DE.
The tailored blend offers controlled sweetness (40–75% of sucrose), crystallisation inhibition, humectant properties, and Maillard-browning control. This makes it the versatile workhorse of industrial confectionery and bakery.