Easy to use in an array of recipes
Sucrose is the reference sugar in many formulations because of its clean taste and other functional qualities, including bulking. When food manufacturers want to replace it, their ultimate aim is to ensure that their new product matches the conventional one using sucrose.
The ease of use of crystalline MALTISORB® maltitol guarantees success because sugar can simply be replaced pound for pound in many food applications, without requiring any changes in other ingredients. Existing equipment may be used to obtain a final product comparable in every way with its traditional counterpart.
The physico-chemical and sensory properties of MALTISORB® maltitol are similar to those of sucrose and therefore it can readily replace sucrose in many of its traditional uses:
- Panned (coated) chewing gum, dragées,
- Chocolate, chocolate compound, spreads, fillings,
- Cakes and cookies (biscuits), cereals, cereal bars, snacks,
- Confectionery, marzipan, halawa, tablets
- Fruit products including jams and jellies,
- Ice cream, frozen desserts, dairy desserts,
- Dry mixes, sauces,
- Pharmaceutical applications (chewing gum, tablets, sachet packs, coating, candying).
The ease of use of crystalline MALTISORB® maltitol guarantees success because sugar can simply be replaced pound for pound in many food applications, without requiring any changes in other ingredients. Existing equipment may be used to obtain a final product comparable in every way with its traditional counterpart.
| MALTISORB® Maltitol | Sucrose | |
| Commercial form | Anhydrous | Anhydrous |
| Molecular weight (g/mol) | 344 | 342 |
| Sweetening power | 0.9 | 1 |
| Heat of dissolution (cal/g) | -16.3 | -4.3 |
| Solubility at 37°C (g/100 ml) | 200 | 220 |
| Viscosity (50% solution in water at 20°C, mPa.s) |
23 | 18 |
| ERH at 20°C (%) | 89 | 84 |
| Melting point (°C) | 150 | 185 |
| Heat Stability | Yes | No |
| Safe for teeth | Yes |
No |
| Energy value (Kcal/g) EU USA Japan |
2.4 2.1 2 |
4 |
| Glycemic index | 29 | 60 |
