Maltitol is got from Maltose (abstracted from Starch) after hydrogenation, similar
as other polyols Maltitol will not cause Maillard Browning
Reaction, has strong sweet taste and no need to mix with other
Maltitol has no cooling sensation when dissolved in mouth, can be used in
producing many kinds of food instead of sucrose, and also used in
diary products instead of fat.
1. As sweet as sucrose
2. Low calorie sweetener: 2.1calorie /g
3. Good to produce all kinds of low calorie, low fat and sugar free
food, Especially good to produce chocolate food
4. No affect for blood sugar and insulin level, good for diabetic
|Taste||Typically sweet with no foreign taste|
|Odour||no foreign odours|
|Specific rotation||+105.5°～ +108.5°|
|Appearance||Colorless sticky liquid|
|Solid Substance||MIN 75.0%|
|Reducing Sugars||MAX 0.30%|
|PH in Solution||4~6|
|Heavy Metals||MAX 10PPM|
|Total bacteria cfu/g||Max 1000|
|Coliforms MPN/100g||MAX 30|
|Mould and Yeast||MAX 10|
1. In functional foods
Nearly no absorption or anabolism in human body, can be used as raw
material to produce food to diabetic and obesity patients.
2. In confectionery and chocolate
With Maltitols good taste, moisture retention and
non-crystallization, good to be used for producing confectionery,
including cotton candy, hard candy, transparent soft candy and etc.
3. In fruit juice drinks
Viscosity and non-fermentation, good to be used in floating fruit
juicy drinks or lactic acid drinks instead of sugar, to get a
better, fuller and smoother taste.
4. In frozen food
Add Maltitol into ice cream to make it finer and viscous, the
product can taste fuller sweet and have longer shelf life.
Powder: 25kg/bag; about 16-18 mts/20’gp
Syrup: 250kg/drum; about 20 mts/20’gp