Maltitol is a white crystalline powder or a colorless, transparent, neutral, viscous liquid. The dilute solution has a strawberry flavor and a sweetness of 75% to 95% of sucrose. The sweetness is pure. Easily soluble in water, ethanol, glycerin and propylene glycol. Highly hygroscopic. Good heat resistance. It has high stability and does not cause browning reaction when coexisting with proteins or amino acids.
Maltitol is a low-calorie sweetener with unique properties:
It has good moisturizing and high viscosity effects, and the moisturizing effect is better than sorbitol or even glycerin. Our country stipulates that it can be used in pastries, biscuits, bread, ice cream, popsicles, beverages, candies and pickles, and should be used in appropriate amounts according to production needs.
As a sweetener added to sugar-free candies, it has good moisturizing properties and is used to adjust food and maintain moisture.
As a low-calorie sugar sweetener, it does not ferment and is almost indigestible after entering the human body. It is suitable for diabetes, cardiovascular disease, arteriosclerosis, and hypertension. Blood pressure and obesity in patients.
Because it is a non-fermentable sugar, it can be used as an anti-caries sweetener.
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