Maltitol is polyol from maltose after hydrogenation, has liquid and crystalline products. Liquid product is from high quality maltitol. As the raw material of maltitol, the content of maltose is better over 60%, otherwise the maltitol will then only take below 50% of total polyols after hydrogenation, and then cannot be called Maltitol. The main hydrogenation procedure of Maltitol is: Raw material preparation 鈥� PH value adjust 鈥� Reaction 鈥� Filter and decolor 鈥� Ion change 鈥� Evaporation and concentration 鈥� Final product.
Maltitol physical and chemical features:
1) Easily dissolve in water
2) Similar sweetness as sucrose, gentle sweet without after taste.
3) Great moisture retention, can be moisture protection agent for food or prevent caking of sucrose.
4) No utilization by mould, yeast or lactic-acid bacteria, can be anti-cariogenic.
5) Slow metabolism and absorption in human body, can be good low calorie sweetener.
6) Not higher blood sugar level when consume Maltitol, not affect insulin.
7) Low calorie value and same time can inhibit the fat generation in the body when you eat Maltitol with other high-fat food.
8) High Emulsification stability, can be used instead of fat to produce low calorie food and also keep same flavor meanwhile.

Where can we use Maltitol:
1. In functional food
Nearly no absorption or anabolism in human body, can be used as raw material to produce food to diabetic and obesity patients. For example, the ingredients for a low calorie milk cream cake as shown in Table I below.
2. In confectionery and chocolate
With Maltitol鈥檚 good taste, moisture retention and non-crystallization, good to be used for producing confectionery, including cotton candy, hard candy, transparent soft candy and etc. For example, the ingredients for a Maltitol candy as shown in Table II below.
3. In fruit juice drinks
Viscosity and non-fermentation, good to be used in floating fruit juicy drinks or lactic acid drinks instead of sugar, to get a better, fuller and smoother taste.
4. In frozen food
Add Maltitol into ice cream to make it finer and viscous, the product can taste fuller sweet and have longer shelf life.    
Maltitol is approved to be the additive used in cold drinks, cakes, fruit juice drinks, biscuits, breads, pickles and confectionery, confirm the amount according to different production requirements.

Table I Ingredients of Low calorie milk cream cake added Maltitol
(Unit: g)
Ingredients???         Standard?? ?Low Calorie
Cake powder??            1000??         ?1000
Maltitol                            --                 500
Milk cream                    1000             500
Sugar                            1000             600
Egg                                1000            1000
Yeast powder             1000             1000
Vanillin                         Little             Little
Table II Ingredients of Fruity Chewing Gum added Maltitol
(Unit: % of total)
Ingredients                                    Plan I            IPlan II
Crystalline Maltitol                         --                    76.7
Liquid Maltitol                                81.25                --
Hydrogenation vegetable oil        8.62                10.74
Lecithin                                             0.25                 0.31
Gelatine radicel                             8.63                10.74
Citric acid                                        0.95                1.23
Strawberry Spice                             0.15                0.19
Natural pigment                             0.07                0.09

Maltitol Complex Status
Maltitol is a low calorie sweetener having the same sweetness as sucrose, high stability, high sweetness, good to produce all kinds of low calorie, low fat food, and is also anti-cariogenic.
Maltitol is a kind of polyol, has good taste, and is 90% of sucrose sweetness, very good to produce sweet food like sugar free confectionery, gums, chocolate, bakery food and ice creams.
Maltitol is got from Maltose (abstracted from Starch) after hydrogenation, similar as other polyols Maltitol will not cause Maillard Browning Reaction, has strong sweet taste and no need to mix with other sweetener. Maltitol has no cooling sensation when dissolved in mouth, can be used in producing many kinds of food instead of sucrose, and also used in diary products instead of fat.
Maltitol, like other polyols, is anti-cariogenic, will not be fermented by oral bacteria and also reduce the plaque or cavities. FDA has approved using of 鈥淎nti-cariogenic鈥� logo on sugar free food added Maltitol.

Maltitol Characteristics

* As sweet as sucrose
* Low calorie sweetener: 2.1calorie /g
* Good to produce all kinds of low calorie, low fat and sugar free food
* Especially good to produce chocolate food
* No affect for blood sugar and insulin level, good for diabetic patients
* Anti-cariogenic

Maltitol Benefit Diabetic
Control blood sugar, blood lipid and weight are three important cases for the Diabetic. Maltitol is absorbed very slowly by body, so will great reduce the utilization of insulin, and also will control weight easier. Maltitol can be used to produce sugar free and low calorie food especially for diabetic instead of using of sucrose.


Maltitol Development Trend
Maltitol will have a widespread future because of its good taste, low calorie and higher sweetness compared with other polyols, and will be more widely needed along with more requirements for low calorie and low fat food.