1. ingredients: the main ingredient of glucose syrup is glucose, while the main ingredient of maltose syrup is maltose. Glucose is one of the main energy sources of human metabolism and has high bioavailability.

2. Sweetness: The sweetness of glucose syrup is relatively low, only .4 to .5 times that of sucrose. The intensity of sweetness can be better controlled. However, the sweetness of maltose is relatively high, and excessive intake can easily lead to tooth decay.

3. Anti-crystallization: Glucose syrup has good anti-crystallization ability, which can prevent the candy from crystallizing in the process of making and storing. However, malt syrup has poor crystallization ability.