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Xylitol

Sugar-free Polydextrose

Allulose

Maltitol

Classification:

Maltitol

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Introduction

Maltitol has high sweetness, low calories and good safety and is a natural and safe functional food ingredient.

Spec：

Improve food properties

Natural sweetness: The sweetness of maltitol is 80%-90% of that of sucrose, with good taste and Non Irritant

No Maillard reaction: Maltitol has sugar free glycosyl that can’t cause Maillard browning reaction when heated with amino acids or proteins

Extend the shelf life of food: Maltitol is difficult to ferment, so it can extend the shelf life of food

Meet functional requirements:

Anti-Caries: It cannot be converted into acid by oral bacteria so doesn’t cause dental caries

Low calories: With low absorption and no stimulation for insulin, it doesn’t have any effect on blood glucose so is an ideal sweetener for diabetic and obese people.

Promote calcium absorption: It promotes to absorb bone mineral.

Maltitol Application

Candy: Maltitol can be used in high-quality candy based on good properties including moisture retention, anti-crystallization, absorption and retention for flavor and no Maillard reaction.

Drinks: Maltitol can directly replace sucrose and its compound with other sugar alcohols can be applied to drinks, to improve the taste and stability of drinks, reduce calories, and prevent dental caries

Desserts: Maltitol can keep biscuits and breads softer taste and better flavor than that of sucrose

Key words:

Maltitol

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