Starches such as polysaccharides can be the basis for strong alcoholic beverages and work as stabilizers in their formulations. The economic efficiency of the alcoholic beverages production will increase with the inclusion of natural sugar substitutes in their composition — glucose and glucose-fructose syrups. These ingredients completely replace sugar, while improving product properties. Syrups with different sweetnesses are the part of the recipe for alcoholic drinks such as Vermouth and Liqueurs.
Native corn starch is used in brewing to increase the economic efficiency of production. Maltose molasses in brewing works as a source of fermentable sugars, completely repeating the carbohydrate profile of the wort traditionally used in the process.