About
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
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
| 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
Research citations
- 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
