Maltose is a kind of white needle-like crystals, easily soluble in water, sweet taste, can be made into maltose syrup, which has a wide range of uses, and can be used in many areas of the food industry, such as making jams and jellies, processing bread and pastries. 1. Making jam and jelly: maltose syrup contains a large amount of dextrin, which has good anti-crystallization properties and can prevent other sugars from crystallizing and prolong the shelf life of food, so it can be used to make jam and jelly products. 2. Processing bread or pastry: Because maltose syrup has a certain fermentation, so you can add maltose when processing bread. In addition, since maltose has low sweetness, low hygroscopicity and high humectancy, adding maltose syrup to pastries can make them fresher and more delicious. However, since maltose has a high glycemic index and is a high index food, it is recommended to be consumed in moderation by diabetics.