Maltitol

Specifications

Maltitol is a new functional sweetener, its characteristics includes heat-resistance, acid-resistance and anti-ferment.

 

Product Name: Maltitol

Molecular Formula: C12H24O11

Molecular Weight: 344.31

Characters: White crystalline powder or colorless transparent neutral sticky liquid.

 

Maltitol is a clear and transparent sticky liquid, which is produced by process of  starch hydrolysis and hydrogenation. It is a kind of sweetner which is soluble in water, soft taste, heat resistance, and will not increase blood glucose apparently.It is a new functional sweetener.

 

Maltitol has special physiological functions and physical and chemical characteristics, and has special effects that other sweeteners can't substitute. It is widely used in many industries such as food process, health products , etc.

 

Maltitol's special physical and chemical features:

1) Easily dissolve in water.

2) Similar sweetness as sucrose, but tastes better.

3) Better moisture retention, can be used as moisture protection agent for food.

4) Can not be absorbed by some bacteria, avoid tooth decay.

5) Slow metabolism and absorption in human body, can be used as non-sugar sweetener.

6) Not affect blood glucose level when consumed, also not affect insulin.

7) Low calorie value, also can inhibit the fat generation when take Maltitol with high-fat food.

8) Emulsification stability, can be used instead of fat to produce low calorie food, also keep flavor unchanged.

 

Maltitol is widely used in many industries such as pharmacy, non-sugar food, functional food, drinks, cosmetic, chemical industry etc.

 

The Specification of Maltitol
Organoleptic Index
Items	Specification
Appearance	Colorless or yellowish,bright,transparent liquid
Taste	Sweet medium and pure ,no peculiar smell
Color	Colourless
Physico-chemical Index
Items	Unit	Index
Dry Solids	%       ≥	75%
Maltitol	%      ≥	50
Sorbitol	%      ≤	8
PH		5.0-7.0
Sulphated Ash	%    ≤	0.1

 

 

Sanitary Index
Items	Unit	Index
Pb	mg/kg ≤	0.5
As	mg/kg ≤	0.5
SO2	mg/kg ≤	200
Bacterial Population	/kg    ≤	1000
Coliform Bacilli	/100g  ≤	30
Salmonella	Negative