Maltitol

Product Overview

Maltitol is a nutritive sugar alcohol (polyol) derived from the hydrogenation of maltose (from starches) and features approximately 75‑90% the sweetness of sucrose, while delivering significantly fewer calories. Its taste and functionality closely resemble sugar, making it highly suitable for full‑body, sugar‐reduced and sugar‐free formulations requiring bulk and texture.

Exceptional Sweetness & Functional Profile:

Sweetness near that of sucrose, giving a familiar sugar‑taste without large drop‑offs.

Excellent heat stability and browning capability under many baked or confectionery processes.

Does not promote dental caries (non‑cariogenic) and exerts a lower glycaemic and insulinaemic response compared to sucrose.

Superior Formulating Performance:
Maltitol acts not only as a sweetener but also as a texturizing and bulking agent—providing moisture retention, resistance to crystallization, and a sugar‑like mouthfeel in coatings, chocolates, hard candies and baked goods.

Reliable Compliance & Batch Quality:
Produced under GMP/cGMP conditions, food‑grade quality, with standard assays ≥98% for crystalline or syrup forms. Suitable for use in many regions under polyol sweetener regulations.

Applications & Formulation Guidance:

Baked Goods & Confectionery: Sugar‑free chocolates, hard candies, chewing gum, coating systems—where sugar‑like functionality is required.

Frozen Desserts & Ice‑Cream: Where high melt‑resistance and bulking are needed.

Pharmaceutical & Nutraceutical: Tablet coatings, syrups where sweetness and texture combine.
Recommended use levels depend on sweetness and bulking requirements; typical replacement levels might be in 60‑80% equivalence to sucrose, with texture adjustments.

Stability, Storage & Handling:
Store in a cool, dry, well‑ventilated area away from direct sunlight. Keep containers tightly closed to avoid moisture uptake. Shelf life: typically 24‑36 months under recommended conditions.

Safety & Regulatory Information:
Maltitol is approved in many jurisdictions as a sugar substitute/polyol. As with all polyols, excessive consumption may lead to gastrointestinal effects (e.g., bloating, mild laxative effect) when large amounts are consumed.

Frequently Asked Questions (FAQ):

Q1: Is Maltitol the same sweetness as sugar?
A: It is about 75‑90% as sweet as sucrose, so formulation adjustment is required.

Q2: Can Maltitol fully replace sugar in baked goods?
A: Functionally yes in many cases, but textural and browning adjustments may be needed.

Q3: Is it safe for diabetics?
A: Maltitol elicits a lower blood sugar and insulin response than sucrose, but is not calorie‑free; diabetic management still requires monitoring.

Q4: Does Maltitol cause tooth decay?
A: No, it is non‑cariogenic and does not contribute to tooth decay like sugar.

Q5: What are the storage conditions?
A: Keep sealed, in a cool dry place to prevent moisture uptake and caking.