Maltose is a malt sugar used to bring a chewy sweetness to confectionary, or a moist glaze to meat dishes. The syrup is made in a similar process as glucose and fructose – but with a corn rice and barley base. With entirely natural sweetness at about 60% of cane sugar, maltose is a great way for diabetic, or diet-conscious cooks to incorporate sweetness into their meals in a controlled fashion. Maltose can be used in baking, confectionery and stirred into drinks, as well as creating a glossy coat when brushed over meat dishes such as Peking duck and spare ribs. Maltose is particularly favoured in traditional Asian cooking for its unique ability to impart a sweet taste with a subtle depth that complements both savoury and sweet dishes. This versatile syrup is often the secret ingredient in recipes requiring a glossy, caramelised finish, making it an essential addition to your pantry. Whether used for glazing, as a sweet accent in sauces, or mixed into batters, maltose delivers consistent results every time. Unlike table sugar, maltose dissolves slowly, allowing for a controlled release of sweetness that enhances the characteristics of your dish without overwhelming it. The two glucose molecules in maltose are key to its ability to create that perfect, sticky texture in foods, making it a favourite among those who enjoy experimenting with textures in their cooking. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: rice, water, malt.
