Chocolate : Sugar-free, no sugars added or low carb
Sensory qualities
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MALTISORB® maltitol
- Has a sweetness equivalent to that of sugar
- Has a clean, taste, with no significant cooling effect
- Performs well with cocoa flavor.
Mouthfeel
- MALTISORB® maltitol can be used to make fondant chocolate
- Because it is easily refined, chocolate made with MALTISORB® maltitol is smooth with a non-sandy texture
- MALTISORB® guarantees good snap and excellent gloss.
Technical properties
MALTISORB® maltitol exhibits all the necessary technical characteristics for enhanced performance on standard equipment. Its high purity ensures easy processability:
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Properties |
Major valuable effects |
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High crystallinity |
Easy refining conditions closely matching sugar's |
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High melting point (147°C) |
High conching temperature (up to 80°C) essential for developing full flavor |
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Low hygroscopicity |
Good stability during conching and storage, with no risk of water uptake |
| A specific crystalline morphology | Low viscosity with minimal fat absorption |
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Ease of use |
MALTISORB® maltitol readily replaces sugar on a weight-for-weight basis |
| No extra fat | Unlike other sucrose substitutes, no extra fat is required to obtain the right viscosity. |
Nutritional benefits
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As a sugar-free sweetener, MALTISORB® maltitol also combines a low glycemic index (comparable to that of fructose), with high digestive tolerance. Both features are valuable in chocolate that is increasingly consumed as a snack right through the day.
Reduced calories
40% to 50% less caloric than sugar, MALTISORB® maltitol yields a chocolate with fewer calories. Maltitol-based chocolates filled with maltitol-containing fondant can achieve a caloric reduction of 25%. MALTISORB® maltitol-based chocolate with a low fat content (about 30% or less) is possible as well, also allowing a calorie reduction of 25%.
Learn more about MALTISORB® maltitol health benefits
