Maltitol syrup is manufactured by the catalytic hydrogenation of maltose syrups. Maltitol is used as a sugar substitute.
Tin can, barrel, bulk and IBC.
|Low glycemic index compared to sugar||Excellent crunch for coated chewing gum|
|Low caloric value||Controls texture, viscosity, crystallization|
|Sugar replacer||Non coriogenic|
|No aftertaste||Meets the requirements of USP/EP/BP Pharmacopoeia|
|Low fermentability||It does not participate in the Maillard reaction|
|Low hygroscopicity||Excellent heat stability|
|Physical and Chemical Properties|
|80/55 Dry Substance||Min 75|
|Maltitol % (on dry substance)||53|
Chocolate, ice creams, diet products, cakes, biscuits, candies, chewing gums, cookies, beverages, nutritional bars, halva, wafer, jam, honey syrups, spreadable chocolate, bakery products.