---
title: "Maltose syrup in caramel and confectionery: who is using it? — LiangduSyrup"
url: "https://liangdusyrup.com/forum/maltose-syrup-in-caramel-and-confectionery-who-is-using-it/"
date: 2026-08-24
---

# Maltose syrup in caramel and confectionery: who is using it?

We are seeing more caramel and confectionery RFQs specify maltose syrup. 🍬 Is that trend real in your market?

Our take: high maltose syrup gives caramels a softer set and better crystallisation control than straight glucose, at a lower sweetness. Confectionery brands chasing “less sweet but full body” are the ones switching.

![maltose in confectionery](https://liangdusyrup.com/wp-content/uploads/2026/07/maltose-featured-07.jpg)

ApplicationWhy maltoseRecommendedCaramelSoft setHM gradeHard candyAnti-crystalHM-70+Chewing gumTextureHM gradeChewy sweetsChew + shelfMaltose syrupWhat is your experience — does maltose hold up in caramel over 6 months? 💬