Maltitol

What Is Maltitol?

Maltitol is a novel sugar substitute in the food industry.Derived from high-quality corn starch, maltitol is produced through enzymatic liquefaction, saccharification, hydrogenation, and refining, resulting in a crystalline powder or colorless liquid. The hydrogenated crystalline maltitol has an identical chemical structure to that found in nature, making it a natural and safe functional food ingredient.

What is Maltitol Used For

Candie

Utilizing maltitol's moisture retention, anti-crystallization properties, ability to retain flavors and fragrances, and its non-Maillard reaction characteristics, it is used to make high-quality candies.

Desserts

Biscuits and bread made with maltitol are softer and tastier than those made with sucrose, and they have lower calories.

Beverages

Maltitol can directly replace sucrose or be compounded with other sugar alcohols in beverages to enhance taste and stability while reducing calories.

Frozen Foods

Maltitol can directly replace sucrose or be compounded with other sugar alcohols in beverages to enhance taste and stability while reducing calories.

Benefits of Using Maltitol

• Natural Sweetness: Maltitol has a sweetness of 80%-90% that of sucrose, with a mild flavor and no irritation.

• No Maillard Reaction: Maltitol does not have free sugar groups and will not undergo the Maillard reaction when heated with amino acids or proteins.

• Extends Shelf Life: Maltitol is a non-fermentable sugar, which can extend the shelf life of food products.

• Non-cariogenic: Maltitol is not an acid-producing substrate and is not easily utilized by oral bacteria to form acids, preventing tooth decay.

• Low Calories: Maltitol has a low absorption rate in the human body.

Our Maltitol Products

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