The two tapioca products you mentioned, one with glucose NLT 42% and the other with glucose 16.1% and maltose 18.1%, will most likely yield different results if used in any candy production process. First, sweetness may not be the same. Here is why, glucose is a sweeter than maltose. The higher glucose content in the tapioca product with glucose NLT 42% means it will contribute more sweetness to the candy compared to the tapioca product with glucose 16.1% and maltose 18.1%. This difference in sweetness may affect the overall taste and flavor of the candy.
Secondly, texture and mouthfeel may differ as well. Glucose has higher solubility and can contribute to a smoother and softer texture in candies. Maltose, on the other hand, can contribute to a chewier texture.
Thirdly, browning will not be the same: Both glucose and maltose can influence browning reactions and the Maillard reaction during candy production. The different sugar compositions in the two tapioca products can lead to variations in the browning and Maillard reactions, resulting in differences in the appearance and taste of the candies.
Hope this answers your question!