Maltose is produced by enzymatic saccharification of liquefied starch using β-amylase and pullulanase. This yields a syrup with ≥80% maltose content, which can be crystallised to ≥95% pure maltose monohydrate.
It is less sweet, less hygroscopic and lower glycaemic than sucrose. This makes it ideal for soft candies, fillings, bakery and intravenous nutrition.