Aeterna Biotech
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Maltitol powder is 85-95% as sweet as sucrose. It features high heat resistance, acid resistance, moisture retention, and is non-fermentable. Basically, Maltitol powder does not undergo the Maillard reaction. It is not absorbed during digestion and offers a low caloric profile—only about 5% of that of sucrose.
Maltitol powder is a sugar alcohol manufactured through the hydrogenation of maltose derived from starch, available as a white crystalline powder with a pleasant sweet taste.
| The Item | Unit | The Standard |
|---|---|---|
| Appearance | -- | White crystals or crystalline powder |
| Taste | -- | Sweet odorless |
| Assay | % | 99.0Min. |
| Reducing Sugars(as glucose) | % | 0.1Max. |
| Specific Optical Rotation | ° | +105.5~+108.5 |
| Loss on Drying | % | 0.3Max. |
| Melting Point | ºC | 148-151 |
| Residue on Ignition | % | 0.1Max. |
| pH | -- | 5.0-7.0 |
| Chloride | mg/kg | 50Max. |
| Arsenic | mg/kg | 1Max. |
| Lead | mg/kg | 0.5Max. |
| Sulphate | mg/kg | 100Max. |
| Heavy Metals as pb | mg/kg | 5Max. |
| Nickel | mg/kg | 1Max. |
| Aerobic Plate Count | cfu/g | 100Max. |
| Yeasts | cfu/g | 10Max. |
| Moulds | cfu/g | 10Max. |
| Escherichia Coli | -- | Negative |
| Salmonella | -- | Negative |
Owing to its distinct properties—such as high hygroscopicity, low calorie value, and excellent resistance to mould, yeast, and lactobacillus—Maltitol is widely adopted in:
A: Maltitol powder is a high-purity functional sugar alcohol manufactured through the hydrogenation process of maltose, which is derived from natural starch sources. It presents as a white crystalline powder.
A: Maltitol matches 85% to 95% of the sweetness intensity of traditional sucrose. However, it delivers only about 5% of the caloric density of sugar since it is not easily absorbed during digestion, making it a low-calorie sweetener.
A: Yes, Maltitol is an excellent alternative for diabetic and sugar-free food formulations. Because it undergoes a slow digestion process, it has a significantly lower glycemic impact compared to sucrose.
A: Maltitol possesses superior hygroscopicity (moisture retention properties). When added to cake batters and dough, it helps preserve moistness, prolongs freshness, and prevents sugar crystallization over time.
A: No, Maltitol is non-cariogenic. It is highly resistant to fermentation by oral microflora like lactobacillus, preventing the generation of harmful plaque acids and making it very safe for dental health.
A: Our food-grade Maltitol powder is securely packed in standard 25kg moisture-proof bags to prevent clumping and moisture absorption, guaranteeing high storage stability during long-distance transport.
