Strong Sweet Taste Maltitol syrup
- 75% sweet as sucrose; a negligible cooling effect
- Low hygroscopicity – does not readily attract moisture from the air until relative humidity reaches about 85%
- Solubility in water at 25° C is 60 g/100 g solution
- Melting point 144-152° C
- Does not undergo caramelization or the Maillard browning reaction during cooking
- Does not decompose at 160° C
Maltitol is is a carbohydrate, a sugar alcohol made of glucose and sorbitol.It has a clean, pleasant taste and offers good humidity
and moisture control, which stabilizes products, and improves texture and mouthfeel. It has an energy value of 2.4 kcal/g, compared
to full-calorie sweeteners’ 4 kcal/g.
Maltitol is not digested and absorbed in the small intestine so it travel to the large intestine where beneficial intestinal bacteria break
it (ferment) into gases and short-chain fatty acids (SCFAs), which may be beneficial for the colonic lining. Maltitol can provide 2.1
kilocalories per gram
Maltitol Syrup | |
Item | Standard |
Appearance | Colorless sticky liquid |
Solid Substance | MIN 75.0% |
Water content | MAX25.0% |
Assay(Maltitol) | MIN 50.0% |
PH in Solution: | 5~7.5 |
max 8% | |
Ash: | max 0.10% |
Chloride: | max 50ppm |
Sulphate: | max 100ppm |
Heavy Metals | max 10ppm |
Nickel: | max 1ppm |
Lead: | max 1ppm |
Total plate count: | max 1000/g |
E.Coli: | Negative |
Salmonella: | Negative |
Maltitol Nutrition Facts： |
Calories per gram = 2.1 |
Maltitol Physical properties: |
1.75% sweet as sucrose; a negligible cooling effect |
