It can prevent cane sugar crystallizing and separating out in making jam and jelly so that storage life is extended
Possesses fine fermentability so it's widely used in bread, cakes and beer making
Starch aging of cakes can be postponed
Can replace starch syrup made from starch syrup hydrolyzed by acid
Thus products will have soft taste and proper sweet degree
Because products aren't easily colored up and candies have fine diaphaneity and anti-sand and -melting ability, storage life is extended
Since it has little protein and amino acid, good heat stability
It is more suitable than maltose in making candies by vacuum-film cooking and molding
Using pure high maltose liquor dropping into vein in medical treatment, blood sugar is rising uneasily so it's suitable for diabetic to supply nutrition and also used as carbon source of anti-biotic bacteria