Syrups based on starch hydrolysis products differ in their carbohydrate composition, sweetness, viscosity and effect on the finished product. Therefore, the right choice should be based on the technological task, and not just on price.
Maltose syrups
Products with a higher proportion of maltose can be used in confectionery, baked goods, beverages and fermentation processes. They provide moderate sweetness and affect the structure and color of the finished product.
Dextrose syrups
Syrups with a higher proportion of glucose have a different sweetness and reactivity. They can participate in the formation of color during heat treatment and are used in formulations that require a quickly digestible carbohydrate component.
Key selection indicators
Solids mass fraction, dextrose equivalent, sugar profile, color, acidity and viscosity should be compared. The indicators must be evaluated together, since a change in one property can affect the entire process.
Recipe adaptation
When replacing one syrup with another, it is often necessary to adjust the dosage of water, temperature, cooking time or other parameters. The supplier and customer technology teams should jointly evaluate the test results.
Discuss cooperation
Send us a current specification or description of the technological problem - specialists will be able to suggest a direction for trial development.
Useful materials
Material updated July 30, 2026.