food additive sweetener maltitol powder

Superiority:

Description:

As a new functional sweetener, maltose has aroused widespread concern because of its many physiological characteristics, such as low heat, non dental caries, refractory digestion and calcium absorption. The sweetness of maltose is the 85%~95% of sucrose. With heat resistance, acid resistance, moisturizing and non-fermentation characteristics, in vivo digestion and absorption, calorific value is only 5% of sucrose, it does not raise blood sugar, does not increase cholesterol. For children's food it can prevent tooth decay.

Maltitol is a refined disaccharide alcohol, it is made from starch through the process of hydrolysis and hydrogenation. It is easily soluble in water. Its sweetness is slightly lower than sucrose. As a function sweetener and food addictive, it is getting more widely used for healthy foods, drink and medicine syrup.

Maltitol is a low calorie sweetener having the same sweetness as sucrose, high stability, high sweetness, good to produce all kinds of low calorie, low fat food and is also anti-cariogenic. Maltitol is a kind of polyol, has good taste, and is 90% of sucrose sweetness, very good to produce sweet food like sugar free confectionerym, gums, chocolate, bakery food and ice creams.

Maltitol is polyol from maltose after hydrogenation, has liquid and crystalline products. Liquid products is from high quality maltitol. As the raw material of maltitol, the content of maltose is  better over 60%, otherwise the maltitol will then only take below 50% of total polyols after hydrogenation.  And then cannot be called maltitol. The main hydrogenation procedure of maltitol is: Raw material preparation-pH value adjust-Reaction-Filter and decolor-Ion change-Evaporation and concentration-Final product

Function:

1) Easily dissolve in water

2)Similar sweetness as sucrose, gentl sweet withou after taste.

3)Great moisture retention, can be moisture protection agent for food or prevent caking of sucrose.

4)No utilization by mould, yeast or lactic-acid baceteria, can be anti-cariogenic.

5)Slow metabolism and absorption in human bod, can be good low calorie sweetener.

6)No higher blood sugar level when cosum maltitol, ont affect insulin.

7)Low calorie value and same time can inhibit the fat generation in the body when you eat maltitol with other high-fat food.

8)High emulsification stability, can be used instead of fat to produce low calorie food and also keep  same flavor meanwhile.

Application:

1) As functional food,it can be used as food material for diabetic and obese patients.

2) Used in the production of candy and chocolate because maltitol has a good flavor and mouthfeel, good moisture retention and non-crystalline.

3) Used in fruit juice drinks, maltitol has a certain consistency and is difficult to ferment.

4) Used in frozen food, the use of maltitol in ice cream can make the product fine and thick, sweet and delicious, and extend the shelf life. Maltitol can also be used in cold drinks, cakes, juices, biscuits, bread, pickles, and candies.