High Maltose Corn Syrup

High maltose corn syrup is a type of corn syrup that has a higher concentration of maltose, a sugar made of two glucose units. It is produced by breaking down corn starch using enzymes. This process results in a syrup that is less sweet than regular corn syrup or high-fructose corn syrup.

Manufacturers add high maltose corn syrup to foods primarily as a sweetener and to improve texture. It also helps control sugar crystallization, retain moisture, and extend shelf life. It is commonly found in snack bars, candies, baked goods, and dessert toppings.

The FDA considers corn syrups, including high maltose corn syrup, to be Generally Recognized As Safe (GRAS) when used according to good manufacturing practices. Like other sugars, high maltose corn syrup provides calories and contributes to the total amount of added sugars in the diet. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated glucose syrups, which include corn syrups, and did not set a numeric acceptable daily intake (ADI) because they are considered food ingredients. It is important to note that high maltose corn syrup is distinct from high-fructose corn syrup (HFCS) and contains a higher proportion of maltose rather than fructose.