... point,high osmotic pressure ect. Maltose syrup is widely used in candy, frozen food, drinks, beer,yellow wine, ratafee, jelly, baked food ... sucrose's, 60%of glucose's.3. Well anti-sand in the candy, fruit jelly, jam and other food products, and crystallization ... high temperature and acid condition, especially suitable for the candy.5. Well in keeping wet, fragrant, permanence of color. The maltose and ...