Description
A disaccharide sugar alcohol with approximately 90 percent the sweetness of sucrose and about half the caloric value. The closest sugar alcohol to sucrose in taste profile, mouthfeel, and physical handling.
White crystalline powder. Produced by catalytic hydrogenation of high-maltose corn syrup. Behaves like sucrose in confectionery applications, supporting clean replacement at near-equivalent ratios in most formulations.
We supply food-grade and pharmaceutical-grade Maltitol from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Crystalline 90% and 99% (food and pharmaceutical), Crystalline Powder for confectionery and tableting, and Maltitol Syrup at approximately 75 percent solids for liquid applications and chocolate manufacturing.
Bulk and reduced-MOQ shipments. Batch-level COA covering purity, reducing sugars, sorbitol-pharmaceutical-grade" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">sorbitol content, and microbiology.
Introduction
Maltitol was first synthesized in Japan in the 1960s and reached commercial scale through Japanese and French manufacturers during the 1970s and 1980s.
Industrial production begins with high-maltose corn syrup obtained by enzymatic hydrolysis of corn starch. The maltose is then catalytically hydrogenated to maltitol under controlled pressure and temperature, followed by purification and crystallization.
Regulated as E965 in the EU, classified as Generally Recognized as Safe by the U.S. FDA for the syrup form, and approved by JECFA without a numerical Acceptable Daily Intake limit.
Maltitol's caloric value is 2.1 kcal per gram and its glycemic index is approximately 35, between sucrose at 65 and erythritol at 0. It is the most popular bulk sweetener for sugar-free chocolate worldwide because no other polyol matches its combination of sweetness, mouthfeel, and tempering compatibility.
Like other sugar alcohols, Maltitol can cause gastrointestinal effects at high single doses, typically above 30 to 50 grams, which is the principal reason finished products carry a laxative-effect warning on labels in some regulatory regions.
Where it is used
- Sugar-free chocolate; the dominant bulk sweetener in this application due to its sucrose-like sweetness, mouthfeel, and tempering behavior
- Sugar-free hard-boiled candies, soft confectionery, and chewy candies
- Sugar-free baked goods including cakes, cookies, biscuits, and pastries; supports browning and structure similar to sucrose
- Sugar-free chewing gum coatings and panned confectionery
- Sugar-free ice cream and frozen desserts; freezing-point profile near sucrose
- Diabetic-friendly confectionery and snack products; lower glycemic index than sucrose
- Sugar-free jams, dessert toppings, and fillings
- Pharmaceutical chewable tablets, syrups, and pediatric formulations as a non-cariogenic vehicle
- Tabletop sweetener formats and 1:1 sugar-replacement blends
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder |
| Assay (dry basis) | ≥ 98.0% |
| Moisture | ≤ 1.0% |
| pH (10% solution) | 4.5 to 7.5 |
| Melting point | 144 °C to 152 °C |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 2 mg/kg |
| Reducing sugars | ≤ 0.1% |
| Sorbitol content | ≤ 2.0% |
| Particle size | Per customer specification |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.