Maltitol

Core Functional Characteristics

● Sucrose-Like Flavor Profile for Easy Formula Replacement

It reaches 90% sweetness of white granulated sugar with mild, natural and sustained sweetness, free of icy irritation, bitter aftertaste or metallic off-flavors. Only slight formula modification is needed to upgrade sugary products to sugar-free or low-sugar versions, perfectly matching traditional production processes.

● Low Calorie & Low Glycemic Index with Reduced Metabolic Burden

It contains about 50% of the calories of sucrose with an extremely low GI value. Its metabolism relies barely on insulin, leading to gentle blood glucose fluctuations and no sugar accumulation after long-term consumption. Ideal for people with abnormal blood glucose and those pursuing weight management.

● Superior Moisture Retention & Strong Anti-Staling Performance

Boasting top-tier moisturizing property among sugar alcohols, it effectively locks free water inside food matrices, inhibits starch retrogradation and staling, prevents hardening and drying of bread, cakes and pastries, preserves their original soft, crispy and chewy texture for a prolonged period and greatly extends shelf life.

● Exceptional Thermal Stability with Resistance to Thermal Browning

It withstands rigorous processing conditions including 200°C high-temperature baking, sugar boiling, frying and UHT ultra-high temperature sterilization. It rarely causes excessive Maillard browning under heat, enables controllable product color, avoids crystal precipitation and sugar separation, and adapts to all high-temperature deep-processing scenarios.

● Inhibits Oral Acid Production for Basic Anti-Cavity Protection

Harmful oral microorganisms such as Streptococcus mutans cannot ferment maltitol to generate organic acids, reducing dental plaque adhesion and enamel erosion and lowering the risk of dental caries. Widely applied in sugar-free candies, chewing gums and oral care products.

● Modulates System Viscosity to Improve Molding and Texture

With moderate aqueous solution viscosity, it enhances anti-bloom performance of chocolate, gelling moldability of gummies and spreadability of sauces, improves product shaping ability, chewing texture and appearance, and cuts production reject rates.

Physiological Regulatory Functions

As the most widely used hydrogenated starch-derived polyol in baking and confectionery industries, maltitol features high edible safety and multiple prominent

physiological benefits:

● Stabilizes Postprandial Blood Glucose Fluctuation

Owing to its unique digestive and absorption pathway, it is slowly absorbed in the small intestine and imposes mild stimulation on postprandial blood glucose and insulin secretion. As a safe sucrose substitute, it satisfies the demand for sweet taste among blood sugar management groups.

● Fundamental Oral Cavity Protection

It blocks the generation of acidic metabolites in the oral cavity, reduces tartar and plaque accumulation, maintains oral acid-base balance, and helps lower the incidence of dental caries and gingival inflammation with long-term intake.

● Excellent Intestinal Tolerance

Compared with mannitol and sorbitol, it triggers slighter osmotic stimulation to the intestinal tract at the same dosage. It rarely causes bloating, flatulence or diarrhea under regular consumption, enjoying high acceptance among the general public.

● Synergizes the Functions of Dietary Fibers

It can be compounded with water-soluble dietary fibers such as inulin, polydextrose and resistant dextrin to ameliorate the coarse mouthfeel of fibers and assist in stabilizing the intestinal microflora balance.

Product Applications

● Food & Beverage Industry

➢ Dairy Products

• Yogurt & Fermented Milk: Partially replace sucrose to gently reduce sweetness, boost system viscosity, delay whey separation and extend refrigerated shelf life

• Milk Drinks & Plant-Based Beverages: Deliver smoother texture, eliminate cloying sweetness and fit low-sugar plant milk formulas

• Ice Cream & Frozen Desserts: Lower freezing point, restrain oversized ice crystal formation, improve cream smoothness and anti-melting stability

➢ Baked Goods

• Breads, Cakes, Toasts & Chiffon Cakes: Powerful water retention inhibits starch retrogradation, keeps products soft and moist for a long time and prevents air-drying and hardening

• Cookies, Shortbreads & Egg Yolk Pies: Regulate crispness, reduce moisture absorption and softening, stabilize shape and color in sugar-free baking

• Meal Replacement Bakes & Energy Bars: Balance sweetness when combined with dietary fiber and protein, improve palatability and storage stability of meal replacement products

➢ Beverages

• Bottled Tea Drinks, Fruit Juices & Fruit Vinegars: Strong acid resistance, no decomposition after high-temperature sterilization, delivers mild sweetness without masking fruit aroma

• Meal Replacement Shakes, Powdered Instant Drinks & Oral Liquids: Enhance powder reconstitution, prevent precipitation and stratification, compatible with vitamins and minerals

• Sparkling Drinks & Functional Beverages: Serves as a mild sweet base without causing gas production, ensuring stable physical and chemical properties of the system

➢ Confectionery & Chocolate

• Sugar-Free Hard Candies, Gummies & Jellies: Excellent stability during boiling process, low tendency of recrystallization and sanding, neat molding and good chew elasticity

• Pure Cocoa Chocolate & Filled Chocolate: Core anti-bloom ingredient, inhibits fat migration and precipitation and improves long-term storage stability at ambient temperature

• Chewing Gums, Throat Lozenges & Compressed Tablets: Mild sweet base for auxiliary oral care, neutralizes irritation from cooling agents

➢ Sauces & Condiments

• Salad Dressings, Tomato Ketchup & Fruit Jams: Thickens and moisturizes to avoid water separation and layering, reduces heavy viscosity caused by high sugar content

• Barbecue Glazes, Pickling Sauces & Light Seasonings: Balances salty and sweet flavors, enhances spreadability and adapts to healthy light food recipes

➢ Meat Products

• Low-Temperature Western Hams, Low-Fat Sausages & Surimi Products: Improves water retention of meat, reduces weight loss during cooking, neutralizes fishy odor and enhances slicing integrity

● Health Foods & Dietary Supplements

Blood sugar management solid beverages, weight loss meal replacement powders, functional compressed candies, joint nutritional supplements for the elderly and sugar-free chewable nutrient tablets for children, applicable to low-sugar, low-glycemic and gut-friendly health formula systems.

● Pet Food

Dental chew sticks, meat paste nutritional ointments and sugar-free pet biscuits. Improve animal palatability, reduce dental caries and tartar in pets, and avoid obesity due to low calorie intake.

● Cosmetics & Personal Care

Toothpaste & Oral Sprays: Mild flavoring agent with auxiliary bacteriostatic effect to soothe oral mucosa; Facial Creams, Body Lotions & Washing Balms: Natural polyol humectant for long-lasting water locking, relieves dry and rough skin and reduces formulation irritation.

● Pharmaceutical Field

Flavoring excipient for oral tablets, granules and dry suspensions to mask bitter and irritating tastes of raw drugs; applied in special medical formula foods for metabolic and digestive disorders to meet dietary restrictions of specific patients.

● Feed Industry

Compound feed additive for livestock, pets and aquaculture. Improve feed palatability and feed intake of young animals, maintain intestinal osmotic balance and reduce diarrhea stress in farmed animals.