DMH is usually the sugar obtained by hydrolysis of starch.
It is 65-70% as sweet as sucrose and it's solution. is less viscous than Liquid Glucose. It is manufactured by enzymatic hydrolysis from starch substrate and the recovery of the product achieved by the crystallization. DMH is freely soluble in water at room temperature and also in boiling alcohol.
Food : DMH is readily fermentable sugar and an excellent
nutrient for yeast in bread dough. Its reaction when heated with protein provides the color and ﬂavour to bread and cookies, strength in bread for slicing and handling. DMH can help control ice crystals and body of frozen dairy products. DMH can partially replace sucrose in fondants and cream ﬁllings where ﬁne crystals are required for a smooth texture.