High-maltose glucose syrup is used as a substitute for normal glucose syrup in the production of hard candy, at a given moisture level and temperature, a maltose solution has a lower viscosity than a glucose solution, but will still set to a hard product. Maltose is also less humectant than glucose so that candy produced with high-maltose syrup will not become sticky as easily as candy produced with a standard glucose syrup.
Since maltose has a low freezing point, HMCS is useful in frozen desserts. It is also used in brewing, because it has a balanced ferment ability, can be added at high concentrations to the wort kettle, increasing throughput, and reduces haze caused by varying malt quality. Another of HMCS’s uses is to preserve food. HMCS preserves food by inhibiting fermentation and bacterial growth.