Glucose Syrup Maltose Syrup is a starch hydrolysate product manufactured through controlled enzymatic conversion of starch using a combination of alpha-amylase, beta-amylase, and pullulanase enzymes. The dual-enzyme approach produces a syrup with a balanced saccharide profile containing significant proportions of both glucose and maltose. This type of syrup offers moderate sweetness, good humectancy, controlled crystallization behavior, and excellent viscosity characteristics for food processing.