High maltose corn syrups are a modified form of corn syrup. Through the use of beta amylase or fungal alpha amylase, corn glucose syrup can be transformed into a syrup containing 45-49% maltose, categorizing it as HMCS. This product offers a significant advantage in the production of hard candy. At a specific moisture level and temperature, a maltose solution has lower viscosity compared to a glucose solution, yet it still solidifies into a hard candy. Additionally, maltose is less hygroscopic than glucose, meaning that candy made with HMCS will retain its texture and not become sticky as quickly as candy produced with regular glucose syrup.

HMCS is also utilized in the production of full-bodied beers. Its unique sugar profile, high maltose content, and low dextrose level make it an ideal choice for the brewing industry. Furthermore, the color stability and low salt content of the products align with the requirements and preferences of brewers. HMCS offers distinct advantages in both the confectionery and brewing sectors, making it a valuable ingredient for creating desirable and high-quality end products.