Maltitol is obtained from the hydrogenation of maltose.
Maltitol is an early sugar alcohol used in low calorie sweeteners.
There are two kinds of products: one is colorless crystalline product;
the other is colorless viscous liquid.
Other malt sugar alcohol powder, maltose spray drying,
only water is less than 0.1%, the remaining indicators and liquid maltol alcohol.
The hemiacetal hydroxyl of maltose is reduced to hydroxyl and transformed into maltitol.
The relative sweetness of maltose is about 0.9 times that of sucrose.
The taste is pure and close to sucrose, but it is not digested and metabolized by oral microorganisms.
Maltitol will not cause dental caries. It is a calorie free food sweetener, especially suitable for patients with diabetes and obesity
Maltitol's high sweetness allows it to be used without being mixed with other sweeteners. It exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream.
Maltitol syrup, a hydrogenated starch hydrolysate, is created by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.