Improve food properties
Natural sweetness: The sweetness of maltitol is 80%-90% of sucrose, with good taste and Non Irritant.
Don’t make 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 and don't raise blood glucose : 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.
|No.||Specfication||Mean Particle size|
|2||Maltitol C300||Pass 80 mesh|
|3||Maltitol CM50||200-400 mesh|
What’s the product 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, reduce calories, and prevent dental caries.
Desserts: Maltitol can keep biscuits and breads softer taste and better flavor than that of sucrose.