1.Candy products produced  using pure high-Fructose corn syrup have a higher degree of transparency and toughness than traditional candy sugar products. And there would not be a "back to sand" phenomenon.It may also reduce the candy viscosity,and improve flavor level.
2.used  for cold production(Ice Cream).It  will improve product texture,and product quality while lowering production costs,and at present as a thickener and a further cold plasticizer it has been widely used in beverage industry.
3. For production such as pastries, bread, baked goods.It  can serve to prevent starch from aging, extend the shelf-life and so on, with good moisturizing properties.
4.High maltose syrup is also used for candied fruit, jam, canned fruit juice and butter both categories of food .with long shelf-life products the taste advantages is not easy to change .
5.High maltose syrup for the beverage and dairy area. Because of characteristics of moderate sweetness, good anti-crystalline, oxidation resistance, moderate viscosity, good chemical stability and low freezing point, high maltose syrup has been widely used in Cold drinks and dairy products  industry.
6. High maltose used in re-baking industry: High maltose syrup is of high sugar fermentation, and is in favor of food fermentation in baking industry ,since  enables baking products soft and delicious with constant moisture.
7.High-maltose syrup has been used in other foods, such as candied fruit, lotus seed paste, jam, cakes fillings, dehydrated vegetables, ham.Convenience foods,and has been widely applied in soy sauce.

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