Food Additive Sweetener Maltitol Powder Crystal
Descriptions of Maltitol :
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.
Properties of Maltitol :
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 patient
5. Anti-cariogenic
Specifications of Maltitol :
| 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 |
Applications of Maltitol :
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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