Maltose Oligosaccharides are manufactured by enzymatic degradation of starch using α-amylase and β-amylase.
This yields maltose, maltotriose, maltotetraose and higher oligomers. Supplied as syrup (75–80 Brix) or spray-dried powder, they offer lower sweetness than sugar, higher solubility than dextrins, and moderate hygroscopicity ideal for confectionery, sports nutrition and industrial baking.