High-maltose corn syrup
Rating: Cut back
Sweetener, improves shelf life, inhibits bacterial growth, fermentation, other purposes: Candy, baked goods, beer.
Acids or enzymes are used to break down cornstarch into a syrup rich in the sugar maltose (35 percent or more). Maltose is composed of two units of glucose. High-maltose corn syrup, corn syrup solids, and maltodextrin are similar, in that each contain glucose but not fructose, and each is produced in a wide variety of formulations for different applications. Since high-maltose corn syrup doesn’t contain any fructose, it is probably safer than table sugar or high fructose corn syrup, but still, the less added sugars one consumes, the better (though small amounts are safe). Fortunately, not much is used in foods.
See also MALTODEXTRIN and HIGH FRUCTOSE CORN SYRUP.