MALTITLO

PRODUCT INTRODUCTION:

Maltitol is a colorless, transparent, neutral and viscous functional oligosaccharide, which is very soluble in water.
Maltitol is a new sweetener with high stability. And the caloric value of maltitol is about 2kal/g. Its relative sweetness is about 0.9 times that of sucrose. It tastes pure and close to sucrose, but it is not digested and metabolized by oral microorganisms. It will not cause dental caries. It is a calorie free food sweetener, especially suitable for patients with diabetes and obesity. It is widely used in the processing of various low calorie, low-fat foods and sugar flavored foods.

FUNCTIONAL CHARACTERRISTIC:

• Noncorrosive: maltitol is not a substrate for acid production, and it almost does not cause bacteria to synthesize insoluble glycans. Therefore, maltitol is a noncorrosive new glycogen that is very difficult to form dental caries.
• Promote the absorption of calcium: animal experiments show that maltitol can promote the intestinal absorption of calcium, increase bone mass and enhance bone strength.
• Does not stimulate insulin secretion: maltitol has no stimulating effect on the secretion of insulin necessary for glucose metabolism because it is difficult to digest and absorb, and the blood glucose value rises less. In this way, the secretion of insulin is reduced. Thus, maltitol can be used as a sweetener for diabetes patients.
• Inhibit excessive fat accumulation in the body: if high fat and granulated sugar are ingested at the same time, it is easy to increase fat accumulation in the body due to the stimulation of insulin secretion and the increase of lipoprotein decomposition enzyme activity. If maltitol is used to replace granulated sugar to produce high-fat foods such as ice cream, cake and chocolate, it can be expected to reduce the excessive accumulation of fat in the body because it will not stimulate insulin secretion.
• Indigestibility: maltitol can hardly be decomposed by saliva, gastric juice and small intestine membrane enzymes in the human body. Except for the bacteria in the intestine, the rest can not be digested and discharged from the body.

APPLICATION:

•  food industry

As a low calorie functional sweetener, maltitol is relatively stable to heat and acid, and its viscosity is 2 times greater than that of xylitol and sorbitol. Therefore, maltitol can be widely used in sugar free fillings and sugar free foods instead of sucrose.

Sugar alcohol is an effective emulsifier and foaming agent for cake and cream. The oil and water-based emulsified margarine produced by using the emulsifying stability of sugar alcohol is not only of high quality, but also can make the food have the characteristics of grease and smooth structure when used in food production. Therefore, using maltitol as a fat substitute to produce low calorie food can maintain the flavor and organization of the original fatty food.

As a sweetener, maltitol can inhibit fat accumulation in human body and prevent obesity.

Maltitol can promote the absorption of calcium and prevent dental caries and senile osteoporosis.

Maltitol has a soft and pure sweet taste. It is not colored when heated to 150 ℃ and does not cause Maillard reaction when heated with amino acids. It is suitable for processing high-grade hard candy, milk candy, crystal milk candy, etc.

Maltitol has an excellent color protection effect. It can be used to process preserved fruits, jellies, pickles, etc., and can prolong the fresh-keeping period of fruits and vegetables.

Maltitol has good moisture retention and non fermentability. It can be used in bread and pastry to prolong the shelf life.

Maltitol is stable to acid and heat. In the chemical industry, it can be used as the raw material of synthetic chemistry to manufacture synthetic resin, surfactant, contact agent, etc.