---
title: "High maltose syrup in ice cream: how do you keep the scoop texture stable? — LiangduSyrup"
url: "https://liangdusyrup.com/forum/high-maltose-syrup-in-ice-cream-how-do-you-keep-the-scoop-texture-stable/"
date: 2026-08-13
---

# High maltose syrup in ice cream: how do you keep the scoop texture stable?

Ice cream formulators, this one’s for you 🍦:

**How do you keep the scoop texture stable when you swap sugar for high maltose syrup?** We started dosing HMS at 15% of total sweetener and the first batch scooped beautifully — then batch two came out rock-hard. The supplier’s DE drifted between shipments and nobody caught it until the freezer room revolted.

![Ice cream texture test with high maltose syrup](https://liangdusyrup.com/wp-content/uploads/2026/07/maltose-featured-07.jpg)Scoop texture is the canary in the coal mine for DE drift.What we learned
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- ❄️ **Lock the DE in the contract**, not just brix — DE is what moves the freezing point.
- 🧊 **Run a core-freeze test** on every arrival batch before the tanker leaves the dock.
- 🍦 **Keep a reference sample** of the batch that worked — then compare everything to it.
- 📋 **Ask for the freeze-thaw curve**, not a static spec sheet.

SpecTight rangeWhyDE value±3 pointsControls freezing point depressionMaltose %±5 pointsTexture and sweetness balanceBrix±0.5%Consistent solids per batchColourNarrow bandKeeps white desserts white

**Over to you:** what’s your target DE for ice cream, and how do you vet suppliers who claim it? Have you been burned by a “consistent” HMS that wasn’t? Drop your experience below 👇