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MALTISWEET® B Maltitol Syrup,NF/FCC - 271352

1 of 9 products in this brand
MALTISWEET® B Maltitol Syrup,NF/FCC - 271352 is a non-crystallizing, syrup containing a minimum of 50% maltitol. The polyol distribution balances the sweetness and humectancy of maltitol with the stability provided by longer chain polyols. MALTISWEET® B makes it a good choice to balance functionality in food and confectionery systems. Common uses are nutritional bars, hard candy and soft confections (caramel, taffy, enrobed centers).

Functions: Binder, Humectant, Nutritive Sweetener, Sugar Substitute, Texturizing Agent

Ingredient Name: Maltitol

Labeling Claims: Allergen-free, Butylated Hydroxyanisole-free, Colorants-free, Dairy-free, Gluten-free, Halal, Kosher, Monosodium Glutamate (MSG)-free, Non-GMO, Non-Reactive, Not Listed In California Proposition 65, Soy-free, Wheat-free

Physical Form: Liquid

End Uses: Candies, Caramels, Chewing Gum, Chewy Sweets, Chocolates, Confectionery Products, Cookies, Dairy Products, Filling Applications, Food Coatings, Frostings, Fudge, Glazings, Gummies, Hard Boiled Candy, Icing, Jams, Jellies, Liquorice, Marshmallow, Mints, Nougat, Nutritional Bars, Protein Bars, Snacks, Syrups, Toffee

Calories (Energy): 187.0 - 187.0 Cal/100 g

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Identification & Functionality

Ingredient Name
Ingredients
Maltitol
Food Additive Number
E 965(i), INS 965(i)
Technologies

Features & Benefits

Features and Benefits
  • Binder
  • Humectant
  • Texturizing agent
  • Stabilizing aid
  • Non-reactive
  • Non-cariogenic
  • Sweetness and taste similar to sugar
  • Replacement for sugar and corn syrup

Applications & Uses

Properties

Physical Form
Odor
No detectable foreign odor
Flavor
Clean - sweet taste
Typical Properties
ValueUnitsTest Method / Conditions
Water Contentmax. 31.5%
Relative Sweetness (vs. Sucrose)50%
HygroscopicityMedium
Viscosity (at 25°C)3500cPs
Caloric Value3kcal/g, d.b.
pH (14% w/w in Water)5 - 7.5
Polyol Distribution (HP1, Sorbitol)max. 8% d.b.
Polyol Distribution (HP2, Maltitol)min. 50% d.b.
Polyol Distribution (HP3)14% d.b.
Polyol Distribution (HP4+)30% d.b.
Physico-Chemical Properties
ValueUnitsTest Method / Conditions
Reducing Sugars ¹min. 12.8ml
Identifications A, B, CConforms
Lead Contentmax. 1ppm
Nickelmax. 1ppm
Residue on Ignitionmax. 0.1% d.b.
Microbiological Values
ValueUnitsTest Method / Conditions
Total Aerobic Microbial Countmax. 1000cfu/g
Yeast and Molds Countmax. 100cfu/g
Nutritional Information
ValueUnitsTest Method / Conditions
Calories187
Total Fat *max. 0.1g/100g
Cholesterol0mg/100g
Sodium *max. 2mg/100g
Total Carbohydrates75.3g/100g
Dietary Fiber0g/100g
Total Sugars0g/100g
Added Sugars0g/100g
Sugar Alcohols75.3g/100g
Protein *max. 0.1g/100g
Vitamin D0mcg/100g
Calcium *max. 2mg/100g
Iron *max. 0.2mg/100g
Potassium *max. 10mg/100g
Ash Content *max. 0.1g/100g
Note
  • * Not present at level of quantification.
  • ¹ Based on a sample wt. of 3.3 g NLT 12.8 mL of 0.05 N sodium thiosulfate (NMT 0.3% as glucose)

Regulatory & Compliance

Regulatory Data
  • CAS Number : 68425-17-2
  • United States
    • Meets NF (National Formulary) and FCC (Food Chemical Codex) requirements.
    • GRAS : Self-affirmed
    • Labeling : Maltitol syrup
  • Canada
    • Food Additive
    • Labeling : Maltitol syrup

Packaging & Availability

Packaging Information
  • Bulk
  • Totes
  • Drums

Storage & Handling

Shelf Life
12 Months
Storage Conditions

Recommended storage temperature is 60 °F -100°F (16 °C -38°C). Shelf life is 12 months. Every 12 months retest water, reducing sugar and assay (sorbitol and maltitol).