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. Pure taste. Easily soluble in water, ethanol, glycerin and propylene glycol. It has high moisture absorption, good heat resistance, high stability, and will not cause browning reaction when coexisting with proteins or amino acids.
Maltitol has the following applications in the food industry:
(1) Low-calorie functional sweetener, maltitol is relatively stable to heat and acid, and its viscosity is 2 times greater than xylitol and sorbitol. Therefore, maltitol can replace sucrose and be widely used in sugar-free fillings. In ingredients and sugar-free foods.
(2) Used as a fat substitute, maltitol is an effective emulsifier and foaming agent for cakes and creams. Taking advantage of the emulsification stability of maltitol, The oil and water-based emulsified margarine produced is not only of high quality, but when used in food production, it can also make the food have a greasy feel and smooth structure. Therefore, maltitol is used as a fat substitute to produce low-calorie foods, which can maintain the original texture. Flavor and texture of fatty foods.
(3) Used as a sweetener for high-fat foods such as ice cream, cream pastries, toffee, etc., it can inhibit fat accumulation in the body and prevent obesity.
(4) Used for processing chewing gum, candies, pastries, beverages and food for children and the elderly, etc. It can promote the body’s absorption of calcium and prevent dental caries. and age-related diseases.
(5) Maltitol has a soft and pure sweetness, does not color when heated to 150°C, and does not cause Maillard reaction when heated with amino acids, making it suitable for processing high-end products Hard candies, toffee, crystal toffee, etc. In addition, maltitol has excellent color protection effect and is used in processing preserved fruits, jelly, pickles, etc., and can extend the shelf life of fruits and vegetables.
(6) Maltitol has good moisturizing properties and is non-fermentable. It is used in bread and pastries to extend the shelf life.
