High Maltose Glucose Syrup (HM)

Glucose Syrups are made from the hydrolysis of cornstarch.

The further the hydrolysis process proceeds the more reducing sugars are produced and, the higher the dextrose equivalent Glucose syrups with different compositions and, hence different technical properties. Maltose syrup can be applied in fruit jam, jelly, canned food, sauce products, and dairy products to increase stickiness, preserve flavor and retain moisture of the product.