1, the production of different materials: caramel production materials are sorghum, barley, corn, corn, etc.; maltose production materials are glutinous rice and wheat. 2, the nature of different: caramel is maltose syrup or maltose syrup; maltose is by α-1,4 glycosidic bond connecting the two glucose units and become disaccharide. 3, the use of different: caramel is generally used as traditional Chinese medicine; maltose is generally used as confectionery, cold drink products, dairy products, beer, jelly, convenience foods, meat products, etc..

Caramel is made by fermentation saccharification of a long history of starchy sugar, it also belongs to the maltose, but there is a little difference with the traditional maltose. There are hard and soft caramels, and soft caramels are generally chosen for medicinal purposes. Soft caramels are yellowish-brown viscous liquids with a bit more non-sugar components.

Hard caramel is a yellowish-white sugar cube with many holes in it, which is made by filtering the soft caramel, removing some of the dregs, and then mixing it with air to solidify it into a porous yellowish-white sugar cube.

Maltose is made by hair alcohol saccharification of food, also known as molasses, gum syrup, maltose syrup is a carbohydrate compounds, by the pepsin-containing maltose efficacy in tapioca starch and made as a nutrient agent, but also for the configuration of the culture fluid with, but also a traditional Chinese retro snacks.