Maltose syrup can't be called sugar-free, maltose syrup is made from high-quality starch, after liquefaction, saccharification, decolorization and filtration, refined and concentrated, with maltose as the main ingredient product. Maltose is a disaccharide made by connecting two glucose units by α-1,4 glycosidic bond, also known as malt disaccharide.

Based on the maltose mass fraction, maltose syrup can be divided into ordinary maltose syrup, high maltose syrup and ultra-high maltose syrup. Maltose syrup with a maltose mass fraction of less than 60% is called ordinary maltose syrup, maltose mass fraction between 60% and 70% is called high maltose syrup, and maltose mass fraction of 70% or more is called ultra-high maltose syrup.

Extended information:

Maltitol syrup can supply the body with the energy and carbon sources it needs, and it can be taken directly; it is used in conjunction with other nutritional factors in the preparation of nutritional products. The main raw material for manufacturing maltitol is maltose, maltitol will not raise blood sugar and blood fat after human intake, which can reduce the condition of diabetics and cardiovascular patients.

Because the enzyme that breaks down maltose has only a very small portion in the human body, it does not cause changes in human blood sugar. The maltose molecules in the blood do not depend on the action of insulin when they arrive at the cells of the human body, and after being hydrolyzed by the corresponding enzymes, they directly take part in the tricarboxylic acid cycle, which effectively provides energy for the body.

Baidu Encyclopedia - Maltose Syrup