High Maltose Corn Syrup contains maltose maltotriose and dextrins with very low amount of dextrose. This sugar spectrum retards crystallisation. This is an advantageous factor in manufacturing food products like jam, jellies, chewing gums, canned fruits etc. High Maltose Corn Syrup is less viscous than liquid glucose of same Dextrose Equivalent. Hence it can be handled with ease. Most of the high-speed confectionery moulding lines use High Maltose Corn Syrup due to its low viscosity. Candies produced with High Maltose Corn Syrup are bright, transparent and smooth in texture. In addition to this, High Maltose Corn Syrup prevents spoilage of the product. In confectionery, the addition of cane sugar causes two main disadvantages. Firstly it lacks good keeping qualities, being susceptible to crystallisation and consequent hardening. Secondly, it has excessives weetness of an all-cane confection. High Maltose Corn Syrup being a non-crystallising substance with less sweetness successfully produces a homogenous and palatable confection.

ln ice cream, the use of High Maltose Corn Syruph as definite advantages. lt not only prevents crystallisation but also imparts a smoother texture.