Polyol sweetener derived from maltose via hydrogenation
5–90% sweetness of sucrose, low calorie (~2.4 kcal/g)
Can be used in sugar-free/reduced-sugar chocolates, candies, baked goods, ice cream, chewing gum
Maltitol is a polyol sweetener produced by hydrogenation of maltose obtained from starch hydrolysis. It provides 75–90% of the sweetness of sucrose and approximately 2.4 kcal/g. Not fermented by oral cariogenic bacteria, it helps prevent dental caries. Maltitol is highly soluble in water and mimics the mouthfeel of sucrose. It is commonly used in sugar-free or reduced-sugar chocolates, candies, baked goods, ice cream, and chewing gum.
Specification
| Product Name | Maltitol | ||
| Item | Standard USP Grade | ||
| Sensory | Color | White | |
| Shape | Crystalline or Powder | ||
| Physical and Chemical indicators | Assay | min.99.0% | |
| Specific Optical Rotation | +105.5– +108.5 | ||
| Melting Point | 148℃-151℃ | ||
| Arsenic (As) | max.1ppm | ||
| Sulfate | max.100ppm | ||
| Lead Pb | max.0.5ppm | ||
| Heavy Metals(as Pb) | max.5ppm | ||
| pH(10%d.s) | 5.0-7.0 | ||
| Residue on Ignition | max.0.1% | ||
| Nickel | max.1ppm | ||
| Aerobic Plate Count | max.100cfu/g | ||
| Escherichia Coli | Negative | ||
| Salmonella | Negative | ||
| Yeast&Mold | max.10cfu/g | ||
| Reducing Sugars (as glucose) | max.0.1% | ||
| Chloride | max.50ppm | ||
| Packing | Paper Bag | 25kg/Bag | |
