 Typically, it contains 40–50% maltose, though some have as high as 70%.By using β-amylase or fungal α-amylase, 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, that is, one maltose molecule at a time from the end of the starch molecule.