Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- CAS No.
- 585-88-6
- Molecular formula
- C12H24O11
- Ingredients
- Maltitol
- Food Additive Number
- E 965(i), INS 965(i)
- Technologies
Features & Benefits
- Food Ingredients Features
- Physical and Chemical Features
- Easily dissolve in water.
- Similar sweetness as sucrose, gentle sweet without after taste.
- Great moisture retention, can be moisture protection agent for food or prevent caking of sucrose.
- No utilization by mold, yeast or lactic-acid bacteria, can be anti-cariogenic.
- Slow metabolism and absorption in human body, can be good low calorie sweetener.
- Not higher blood sugar level when consume Maltitol, not affect insulin.
- Low calorie value and same time can inhibit the fat generation in the body when you eat Maltitol with other high-fat food.
- High Emulsification stability, can be used instead of fat to produce low calorie food and also keep same flavor meanwhile.
- Maltitol Complex Status
- 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 confectionery, gums, chocolate, bakery food and ice creams.
- Malttol is got from Maltose (abstracted from Starch) after hydrogenation, similar as other polyols Maltitol will not cause Maillard Browning Reaction, has strong sweet taste and no need to mix with other sweetener.
- Maltitol has no cooling sensation when dissolved in mouth, can be used in producing many kinds of food instead of sucrose, and also used in diary products instead of fat.
- Maltitol, Ilike other polyols, is anti-cariogenic, will not be fermented by oral bacteria and also reduce the plaque or cavities. FDA has approved using of "Anti-cariogenic" logo on sugar free food added Maltitol.
- Maltitol Characteristics
- As sweet as sucrose.
- Low calorie sweetener: 2.1 calorie /g.
- Good to produce all kinds of low calorie, low fat and sugar free food.
- Especially good to produce chocolate food.
- No affect for blood sugar and insulin level, good for diabetic patients.
- Anti-cariogenic.
- Maltitol Benefit Diabetic
Control blood sugar, blood lipid and weight are three important cases for the Diabetic. Maltitol is absorbed very slowly by body, so will great reduce the utilization of insulin, and also will control weight easier. Maltitol can be used to produce sugar free and low calorie food especially for diabetic instead of using of sucrose.
- Maltitol Development Trend
Maltitol will have a widespread future because of its good taste, low calorie and higher sweetness compared with other polyols, and will be more widely needed along with more requirements for low calorie and low fat food.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Where can we Use Maltitol
-
In functional food
Ingredients Standard Low Calorie Cake powder 1000 21000 Maltitol - 500 Milk cream 1000 500 Sugar 1000 600 Egg 1000 1000 Yeast powder 1000 1000 Vanillin Little Little -
In confectionery and chocolate
Ingredients Plan 1 Plan 2 Crystalline Maltitol
- 76.7 Liquid Maltitol 81.25 - Hydrogenation vegetable oil 8.62 10.74 Lecithin 0.25 0.31 Gelatine radicel 8.63 10.74 Citric acid 0.95 1.23 Strawberry Spice 0.15 0.19 Natural pigment 0.07 0.09 -
In fruit juice drinks
-
In frozen food
-
- Procedure of Maltitol
Raw material preparation - PH value adjust - Reaction- Filter and decolor - lon change-Evanoration and.concentration- Final product.
Properties
- Solubility
- Appearance
- White crystalline powder or colorless transparent neutral sticky liquid.
- Typical Properties
Value | Units | Test Method / Conditions | |
Molecular Weight | 344.31 | — | — |