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glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced.^p. 465 This is possible because these enzymes remove two glucose units (i.e. one maltose molecule) at a time from the end of the starch molecule. High-maltose glucose syrup has a great advantage 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

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