High maltose syrups for sweetness, body and process performance
Corn-based liquid sweetener solutions for food and beverage applications
AGRANA high maltose syrups are corn-based liquid starch sweeteners for industrial food and beverage production. They deliver balanced sweetness, soluble dry matter, body and processing functionality wherever manufacturers need consistent carbohydrate performance in liquid form.
The portfolio covers applications across bakery, beverages, confectionery, dairy, ice cream and savory systems. Depending on formulation and process conditions, high maltose syrups contribute to sweetness profile, texture, mouthfeel, humectancy, browning behavior, viscosity and product stability. AGRANA works with customers to match syrup functionality to the recipe, processing setup and finished-product target.
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One liquid sweetener across sweetness, body and process roles
AGRANA high maltose syrups carry several jobs in a formulation at once — sweetness, soluble solids and body — making them efficient for industrial producers. Rather than balancing separate ingredients for sweetness, soluble solids and body, manufacturers work with one corn-based liquid that contributes across all three while staying consistent from batch to batch. That keeps formulation simpler and production stable as volumes scale.
- One liquid ingredient covering sweetness, soluble solids and body
- Consistent carbohydrate performance batch to batch for stable production
- Simpler formulation than balancing multiple separate sweetener components
- Liquid format that doses and blends efficiently in industrial processes
- Flexibility to adjust sweetness, viscosity and humectancy by formulation
- Application support from AGRANA sweetener and starch experts
Liquid sweetener performance across food applications
The same high maltose syrup behaves differently depending on where it goes — contributing browning and softness in bakery, body and mouthfeel in beverages and dairy, controlled texture in confectionery, and balanced solids in frozen and savory systems. AGRANA brings starch processing expertise and sweetener know-how to each of those settings, so customers cover multiple product categories from one source instead of qualifying separately for each. Application support runs from first recipe trials through to stable industrial production.
Sweetness, softness and browning control for baked goods
Bakery formulations draw on three things at once from a high maltose syrup: sweetness, moisture management and browning behavior. The result supports softness and eating quality across cakes, sweet baked goods and bakery fillings.
Functions & Benefits
- Sweetness and body for bakery formulations
- Supports softness and moisture management in selected products
- Adjusts browning behavior according to recipe and process
- Suited to cakes, sweet baked goods and bakery fillings
- Consistent carbohydrate functionality for industrial bakery production
Liquid carbohydrate functionality for beverage concepts
Beverage concepts use high maltose syrups mainly for soluble carbohydrates and mild sweetness, with body and mouthfeel as part of the same contribution. The liquid form suits drink production where handling and energy contribution both matter.
Functions & Benefits
- Balanced sweetness and soluble solids contribution for selected beverage systems
- Supports body and mouthfeel in drink applications
- Useful where carbohydrate and energy functionality is required
- Straightforward handling in liquid production processes
![Group of friends sharing tacos and cold drinks at an outdoor restaurant table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/699040d463e235833d292813_breverages.avif)
Sweetener performance for candies, jellies and chocolate products
Confectionery is where sweetness, texture, dry matter and process behavior have to stay in careful balance, and high maltose syrups are well suited to that demand. AGRANA's portfolio includes applications like hard caramels, bonbons, lollies, jellies, chocolates and chocolate products.
Functions & Benefits
- Balanced sweetness for confectionery formulations
- Supports texture and body in candies and jellies
- Suited to hard caramels, bonbons and lollies
- Works in selected chocolate and chocolate-product fillings
- Manages soluble solids and processing behavior
![Adult offering a basket of sweets to children in Halloween costumes at the front door [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/6990382e9bd5e8cdf36a0da8_confectionery.avif)
Body and sweetness for selected dairy applications
In dairy, the priority is a smooth eating experience, so high maltose syrups are used to build body and balance soluble solids alongside sweetness. They suit desserts, creams and sweet dairy concepts where mouthfeel is central.
Functions & Benefits
- Sweetness and body for selected dairy systems
- Supports mouthfeel and texture development
- Manages soluble solids in dairy formulations
- Suited to desserts, creams and sweet dairy concepts
![Girl eating yogurt from a cup with a spoon at the kitchen table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/699039a5a892b04de92a8be9_dairy.avif)
Sweetness, solids and texture for frozen desserts
Frozen desserts depend on the balance between soluble solids and freezing behavior, and high maltose syrups give formulators a way to manage both while contributing sweetness. They support body and smoothness across ice cream and frozen dessert systems.
Functions & Benefits
- Supports soluble solids and balanced sweetness in ice cream systems
- Builds body and smooth mouthfeel
- Supports texture stability and freezing-point balance according to formulation
- Suited to selected ice cream and frozen dessert concepts
- Application support for recipe balance and processing trials
![Mother and daughter laughing while sharing a pink ice cream cone on a green sofa [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/69903ac7cb7221fdb5c9f087_ice%20cream.avif)
Mild sweetness and process functionality for savory formulations
Savory products need controlled sweetness that stays in the background, which is where high maltose syrups fit — contributing body, browning or soluble solids without dominating flavor. They suit selected sauces, glazes, marinades and prepared savory systems.
Functions & Benefits
- Mild sweetness for selected savory applications without dominating flavor
- Supports body and soluble solids in sauces and glazes
- Useful where controlled browning or surface finish is required
- Liquid format for efficient processing and dosing
- Application-specific selection for savory product requirements
![Group of friends eating tacos and laughing together at an outdoor table [no AI]](https://cdn.prod.website-files.com/690a64e4e086fc7e7a30737e/69903acd97934ec67be96a88_savory.avif)
Browse the high maltose syrups range
The high maltose syrups range covers the bakery, beverage, confectionery, dairy, ice cream and savory applications described above, with individual syrups differing in sweetness, soluble dry matter and viscosity to suit specific recipes and processes. Individual syrups differ in sweetness, soluble dry matter and viscosity to suit specific recipes and processes. AGRANA's experts help customers match a syrup to their formulation and production setup.
AGENABON High Maltose Syrups
Saccharification starches that control sweetness, crystallization and texture
Talk to our liquid sweetener experts
AGRANA's experts support customers in selecting the right high maltose syrup for their application, process and product target: balanced sweetness, improved body, confectionery texture, bakery softness, beverage mouthfeel or ice cream performance. AGRANA stays involved from first trials through to stable industrial production.
