Corn syrup is produced from starch through the process of the liquefaction by amylase, saccharification by ß-amylase and debranching enzyme and the refining techniques. The concentration of maltose is more than 70%. Function: Corn syrup is widely used as a new popular nutritional sugar source with the characteristic of soft sweet and special flavor. It contains mainly maltose, only little glucose and oligosaccharide. The product is easily absorbed and assimilated by the body. Application: As a nutrition sweetener and stuffing material, it can be used in fine candy, health drinks, oral liquids, malted milk, cakes, beverages etc. In pharmaceutic industries, it can be used to produce Maltitol after its Hydrogenation, Super High Maltose Syrup has the similar characteristic to that of High Maltose Syrupand Liquid Glucose.