--- title: "Maltose Syrup in Candy Making: Crystallisation Control and Chew — LiangduSyrup" url: "https://liangdusyrup.com/maltose-syrup-in-candy-making-crystallisation-control-and-chew/" date: 2026-09-10 --- # Maltose Syrup in Candy Making: Crystallisation Control and Chew Maltose syrup does two jobs in confectionery that sucrose cannot manage on its own: it holds crystallisation in check and it builds the chew that carries a sweet through packaging, transport and months on a shelf. Both outcomes depend on how maltose behaves at high solids, which is why the grade you buy and the way you dose it matter more than the headline price per tonne. What maltose brings that sucrose does not ----------------------------------------- Maltose syrup is a refined starch hydrolysate whose solids are a blend of maltose, maltotriose, glucose and larger saccharides. That blend is the point. Sucrose is a single, highly crystallisable molecule; a syrup with several sugars dissolved in the same water resists orderly crystal formation because the different molecules interfere with one another’s lattice. High-maltose grades, commonly 40 to 60 percent maltose on a dry basis, also taste markedly less sweet than sucrose, often quoted at roughly 0.4 to 0.6 of sucrose’s sweetness. In a chewy sweet this is an advantage: you can add bulk and body without pushing the product into cloying territory. Controlling crystallisation --------------------------- Graining, or the appearance of a sandy texture, happens when sucrose in a supersaturated mass is allowed to form crystals. The classic remedy is doctoring with a glucose or maltose syrup. The syrup’s non-sucrose solids interrupt the sucrose lattice and raise the concentration at which crystals can grow. The practical lever is the ratio of sucrose to syrup solids. Many chewy formulas start somewhere around 30 to 50 percent of total sugar solids coming from syrup, then adjust upward if the batch still grains or downward if it becomes too soft or too hygroscopic. A high-maltose syrup tends to be less hygroscopic than a high-dextrose one, so it helps a sweet stay dry on the surface rather than weeping in humid conditions. Building chew, not hardness --------------------------- Chew is a balance between residual moisture, sugar composition and final cook temperature. Water content controls whether the mass sets glassy or leathery: cook it hotter and you get a hard, brittle candy; pull it slightly cooler and the same recipe turns chewy. Maltose’s lower tendency to crystallise lets you keep more water in the matrix without risking grain, which is how it supports a long, clean chew. Maltose also slows the hardening that otherwise turns a soft sweet brittle over time, so texture holds on the shelf. **Buyer tip:** lock the syrup specification, including maltose content, DE, Brix and ash, into the purchase order, and run a pilot boil before committing to a full container. A syrup that meets the range on paper can still shift texture if the sugar profile drifts. Matching the syrup to the sweet ------------------------------- Different confections want different balances. The table below is a starting point, not a rule; always confirm on your own equipment. Candy typeTypical syrup share of sugar solidsWhat maltose contributesHard candy30 to 50 percentPrevents graining, keeps the glass clearChewy gummies30 to 45 percentElastic bite, reduced surface stickinessNougat25 to 40 percentSoft, aerated chew that holds shapeToffee and caramel20 to 35 percentLimits crystallisation and cold flow Defects and what they signal ---------------------------- - **Graining:** too little doctoring syrup, or seed crystals from dirty equipment or scrap rework. - **Stickiness and weeping:** syrup grade too hygroscopic, or insufficient cook to the target solids. - **Cold flow:** too much residual moisture and too soft a set. - **Excess colour:** overheating, long hold times or a high-dextrose syrup that browns readily. Handling on the line -------------------- Maltose syrup is viscous and dense; it is easier to pump and meter when kept warm, typically around 25 to 35 degrees Celsius, though prolonged high-temperature holding will darken it. Add the syrup early enough to dissolve completely before the boil, weigh it rather than estimating by volume, and keep transfer lines clear of dried material that could seed a batch. Frequently Asked Questions -------------------------- Does maltose syrup make candy sweeter or less sweet?Less sweet. Its relative sweetness is commonly around 0.4 to 0.6 of sucrose, so it adds body and chew while letting you control total sweetness with the sucrose fraction. How much syrup should I use to stop graining?A common starting window is 30 to 50 percent of the sugar solids, then adjust. Too little risks crystals; too much can soften the sweet and increase cold flow. Can I simply swap sugar for maltose syrup by weight?No. The syrup carries water and is less sweet, so you need to adjust both the water balance and the sucrose level to hit the same texture and taste. Why did my batch turn dark and sticky?Darkening usually points to overheating or a high-dextrose syrup, while stickiness suggests too much moisture or a grade that picks up humidity. Check cook temperature, final solids and syrup type together.