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Maltose

Maltose suppliers and sourcing guide

Maltose is a disaccharide of two glucose units and the main sugar formed when starch is broken down by beta-amylase, as in malting grain. Commercially it is made by hydrolyzing starch (corn, tapioca, wheat or rice) with enzymes such as beta-amylase and pullulanase to a high-maltose syrup, which is sold as is or refined and crystallized to maltose monohydrate. It is noticeably less sweet than sucrose and is used in confections, baked goods and beverages, and as a feedstock for maltitol.

See suppliersWhat to ask for on the COA
Category
Sweeteners
Also known as
Malt sugar · D-maltose · Maltose monohydrate · 4-O-alpha-D-glucopyranosyl-D-glucose
Facts checked
November 2026

Forms and grades of maltose

Suppliers sell different products under the same name. Specify the one you need.

  • High-maltose syrup

    Syrup with a high maltose share, used in confections and baking for mild sweetness and low crystallization.

  • Crystalline maltose monohydrate

    Refined, crystallized maltose for dry mixes and applications that need a defined sugar.

  • Maltose powder

    Spray-dried high-maltose syrup for dry blends.

  • High-purity grades

    Maltose refined to a high assay for specialty foods and as a reference or excipient grade.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Maltose assay (HPLC)
Maltose content on a dry basis by HPLC, with glucose, maltotriose and higher saccharides reported.
Moisture or dry solids
Loss on drying or Karl Fischer for crystals; refractometric dry solids for syrup.
Ash
Sulfated ash or conductivity ash, which reflects refining.
Color and pH
Solution color and pH, which flag heat damage and refining problems.
Microbiology
Total plate count, yeast and mold against the supplier's specification.

Storage, lots and expiry

Storage and shelf life

Keep crystalline and powdered maltose sealed in a cool, dry area, since it picks up moisture and cakes; keep syrup closed at a steady, moderate temperature to limit darkening and surface yeast growth. Shelf life follows the supplier's specification, and older stock is retested for moisture or solids, color and micro.

Lots and expiry dates

Maltose content varies widely between high-maltose syrups and crystalline grades, so record the HPLC profile and solids for each lot. Note the starch source when allergen, non-GMO or organic programs require it.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Maltose suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking maltose suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell maltose? Request a listing

Frequently asked questions

What forms of maltose can brands buy?

Common forms include high-maltose syrup, crystalline maltose monohydrate, maltose powder and high-purity grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for maltose include?

Expect maltose assay (HPLC), moisture or dry solids, ash, color and pH and microbiology, each with its method, specification and result for that lot.

How should maltose be stored?

Keep crystalline and powdered maltose sealed in a cool, dry area, since it picks up moisture and cakes; keep syrup closed at a steady, moderate temperature to limit darkening and surface yeast growth. Shelf life follows the supplier's specification, and older stock is retested for moisture or solids, color and micro.

What is the regulatory status of maltose?

FDA's Substances Added to Food inventory lists maltose, with other names including malt sugar and D-maltose, and the technical effect "nutritive sweetener".

More sweeteners

All 37 sweeteners

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