high maltose possesses fine fermentability so it's widely used in bread ,cakes and beer making . starch aging of cakes can be postponed. high maltose 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 fine anti-sand ability and anti-melting ability, the storage life is extended .since high maltose has little protein and amino acid . it has fine 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 it's also used as carbon source of antibiotic bacteria