Applications of organic maltitol

(1) Maltitol can be used as a low-calorie functional sweetener

Maltitol is relatively stable to heat and acid, and its viscosity is twice as high as that of xylitol and sorbitol. Therefore, maltitol can replace sucrose and be widely used in sugar-free fillings and sugar-free foods.

(2) Maltitol can be used as a fat substitute

Sugar alcohols are effective emulsifiers and foaming agents for cakes and creams. Utilizing the emulsification stability of sugar alcohols, the oil and water-type emulsified margarines produced are not only of high quality, but also can make food feel oily and smooth when used in food production. Due to the smooth structure, maltitol is used as a fat substitute to produce low-calorie food, which can maintain the flavor and texture of the original fat food.

(3) Used in the processing of chewing gum, candy, cakes, beverages and food for children and the elderly, etc., can promote the absorption of calcium by the human body, and can prevent dental caries and senile porosity.

(4) Maltitol has soft and pure sweetness, no coloring when heated to 150°C, and no Maillard reaction when heated together with amino acids. It is suitable for processing high-grade hard candy, toffee, crystal toffee, etc. In addition, maltitol has an excellent color protection effect, and it is used for processing preserved fruits, jellies, pickles, etc., and can prolong the freshness period of fruits and vegetables.

(5) Maltitol has good moisture retention and non-fermentation properties. It can be used in bread and cakes to prolong the shelf life.