Maltitol is
hydrogenated maltose which is widely used as ingredient in sugar free foods and
beverages due to its unique absorption and metabolism. Therefore Maltitol is
suitable as ingredient for diabetic, dietetic and even
"tooth-friendly" foods & beverages. (Click here for more
applications)
Properties
Compare to table sugar, it has
fewer calories, does not promote tooth decay and has a somewhat lesser effect
on blood glucose.
Advantages
More
compatible than sorbitol & xylitol
Higher
viscosity compare to Isomalt and sorbitol
Fewer
tendencies to browning in high pH and temperature
Non-volatile
humectants and low water activity
Non-insulin
pathway metabolism
Slow
absorption in digestive system
Lower
laxative effect
Not easily
crystallized
Types of Products
Maltitol or hydrogenated maltose is
disaccharide polyhydric alcohol which is produced from starch by enzymatic
hydrolysis and hydrogenation catalytic.
Maltitol syrup containing 75% solid
(w/w); it is provided as transparent solution in bright and white water
appearance with medium sweetness taste. The sweetness level is about 65-85% of
sucrose sweetness in the same concentration.
Maltitol syrup types that are produced
by Sorini are:
Maltini M-50: Maltitol content not less than 50% in dry solid
Meets requirement of EP 2005, USP 30/ NF 25, BP 2007
General Application: Hard boiled candy & Lozenges.
Maltini M-75:Maltitol content not less
than 75% in dry solid (Meet to USP, JSFA)
Meets requirement of EP 2005, USP 30/ NF 25, BP 2007
General Application: Hard boiled candy & Lozenges.
Product Data Sheet /
Standard Specification are available upon request. Please contact us.
