High Maltose Syrup

About

What it is and where it shows up.

High maltose syrup is a starch-derived liquid sweetener produced by enzymatic or acid hydrolysis of starch (typically corn, rice, or potato), yielding a syrup in which maltose (a disaccharide of two glucose units) constitutes at least 50% of the sugar solids. It is used in food manufacturing as a sweetener, humectant, texture modifier, and fermentation substrate in products such as confectionery, baked goods, beverages, and brewing.

Safety summary

The regulatory and scientific consensus.

High maltose syrup is broadly considered safe for the general adult population; no formal ADI has been established by JECFA or major regulatory bodies because it is metabolised like other nutritive carbohydrates into glucose, which is the body's normal fuel. It provides approximately 4 kcal/g and raises blood glucose, making excessive consumption a dietary concern for individuals managing blood sugar. No genotoxicity, carcinogenicity, or organ-toxicity signals have been identified in authoritative reviews.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Maltose and glucose syrups, including high maltose variants, are permitted food ingredients under the Australia New Zealand Food Standards Code. Treated as nutritive carbohydrates at GMP levels; no specific ADI assigned.source
EFSA (European Food Safety Authority) (European Union)	Approved	Glucose syrups including high maltose variants are permitted under Regulation (EC) No 1333/2008 as food ingredients/sweeteners. They are treated as nutritive carbohydrates, not as functional food additives requiring an E-number, and are therefore subject to GMP/quantum satis rules rather than specific maximum levels. No ADI established.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Maltose and maltose syrups are recognised as permitted caloric sweeteners under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Use is permitted at GMP levels across applicable food categories. No specific ADI or maximum daily intake established.source
MHLW (Ministry of Health, Labour and Welfare) (Japan)	Approved	Maltose syrup (mizu-ame, high-maltose type) is widely produced and used in Japan as a traditional and permitted food ingredient. Beta-amylase from soybean used in its production is also listed in Japan's Specifications and Standards for Food Additives. No specific ADI established.

Who should approach with care

Whose guidance would steer them away.

Diabetes — High maltose syrup is rapidly digested to glucose, raising postprandial blood glucose levels; people with diabetes or impaired glucose tolerance should limit intake and account for it in carbohydrate management.

Ibs — High-dose fermentable carbohydrates from glucose syrups can exacerbate bloating and gastrointestinal discomfort in individuals with irritable bowel syndrome, particularly at large serving sizes.

Infants — Added sweeteners including maltose syrups are generally discouraged in foods for infants under 12 months to avoid establishing early preference for sweetness and to prevent unnecessary glycaemic load.

Children — Frequent consumption of foods high in added sugars, including high maltose syrup, is associated with increased risk of dental caries and excess energy intake in children; dietary guidelines recommend limiting added sugars.

Heart Disease — High intake of added sugars from any source, including maltose syrup, is linked by WHO dietary guidance to increased cardiovascular risk through excess caloric intake and potential triglyceride elevation.

Research citations

The sources behind this verdict.

1FDA. 21 CFR §184.1865 – Maltose (Code of Federal Regulations, Title 21, Part 184). accessdata.fda.gov
2WHO. JECFA Evaluation of Maltitol Syrup – ADI 'Not Specified' (29th, 33rd, 41st, 49th Meetings). food.ec.europa.eu
3FSANZ. Food Standards Australia New Zealand – EFSA evaluation of beta-amylase from soybean for maltose syrup production, 2020. foodstandards.gov.au
4PubMed. Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins, 2016. pmc.ncbi.nlm.nih.gov
5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 3: Substances Added to Food, 2011. fssai.gov.in

Independently researched5 citations