Maltitol syrup 50% Maltital liquid for juice poructs

Application of Maltitol Syrup

Due to the special performance of Maltitol, it is widely used in food, health care products, daily health products, such as ice cream, juice products, biscuits, pickles, candy, etc.

Function of  Maltitol Syrup

The maltitol prevents decayed teeth, makes no effect to blood sugar, accelerates the calcium's absorptivity, and debases the fattiness.

Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.^[2]

Maltitol's high sweetness allows it to be used without being mixed with other sweeteners. It exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, similar to the subtle cooling effect of sucrose.^[3] It is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream. The pharmaceutical industry uses maltitol as an excipient, where it is used as a low-calorie sweetening agent. Its similarity to sucrose allows it to be used in syrups with the advantage that crystallization (which may cause bottle caps to stick) is less likely. Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.^[4]