oligosaride fiber Sweeteners Food Additive Maltitol Powder 25kg
Description:
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 sweetener.
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.
Maltitol is obtained from the hydrogenation of maltose, which is used in low calorie sweeteners earlier.
There are two kinds of products: one is colorless crystalline product, the other is the product with low calorie;
The other is colorless viscous liquid. Other malt sugar alcohol powder, maltose spray drying,
only water is less than 0.1%, the remaining indicators and liquid maltol.
The hemal acetyl hydroxyl of maltose is reduced to hydroxyl and converted into maltol.
The sweetness is increased.
The relative sweetness is about 0.9 times of that of sucrose.
The taste is pure, close to sucrose, but it is not digested, and is not metabolize by oral microorganism.
It will not cause caries disease. It is a sweetener for caloric free food.
It is especially suitable for patients with diabetes and obesity.
Properties:
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 , good for diabetic patient
5. Anti-cariogenic
Specification:
| Maltitol Powder |
| Item |
Specification |
| Appearance |
White powder |
| Taste |
Typically sweet with no foreign taste |
| Odour |
no foreign odours |
| Assay |
99%-101% |
| Related Products |
≤1% |
| Water content |
≤0.5% |
| Reducing sugar |
≤0.1% |
| Specific rotation |
+105.5°~ +108.5° |
| Melting point |
148ºC--151ºC |
| Chloride |
≤50ppm |
| Sulfate |
≤100ppm |
| Lead |
≤0.5ppm |
| Nickel |
≤0.5ppm |
| Arsenic |
≤0.5ppm |
| Heavy metals |
≤10ppm |
| Sulfated ash |
≤0.1% |
| Conductivity |
≤20us/cm |
| Viable counts |
≤20cfu/g |
| Yeast |
≤10cfu/g |
| Moulds |
≤10cfu/g |
| Maltitol Syrup |
| Item |
Reference FCCIV |
| Appearance |
Colorless sticky liquid |
| Solid Substance |
MIN 75.0% |
| Water content |
MAX25.0% |
| Assay(Maltitol) |
MIN 50.0% |
| Sorbitol |
MAX8% |
| Reducing Sugars |
MAX 0.30% |
| Transparency |
MIN 95% |
| Sulphate ash |
MAX0.3% |
| PH in Solution |
4~6 |
| Heavy Metals |
MAX 10PPM |
| Ni |
MAX 0.5PPM |
| Pb |
MAX0.5PPM |
| As |
MAX 0.5PPM |
| Total bacteria cfu/g |
Max 1000 |
| Coliforms MPN/100g |
MAX 30 |
| Mould and Yeast |
MAX 10 |
| Cfu/g |
| Pathogen |
Not exist |
Application:
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.
Packing:
Powder: 25kg/bag; about 16-18 mts/20'gp
Syrup: 250kg/drum; about 20 mts/20'gp
1.3mt/IBC, about 26 mts/20'gp
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