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 Food Additives Sweeteners , Maltitol CAS 585-55-6 (Powder & Syrup)C12H24O11

Quick Detail:

· CAS No.: 585-55-6 

· Chemical Name: 4-0-α-D-Glucose Radicel-D-Glucose Polyol

· Molecular Formula: C12H24O11 

· Molecular Weight: 344.31

· EINECS No.: 209-567-0 

· FEMA No.: E965 

  Maltitol; Maltitol crystalline; Maltitol powder; Maltitol Liquid;

Description:

1. Product Name: Maltitol

2. Type: Sweeteners

3. Standard: FCC IV/USP

4. Specifications: Powder & Syrup

5. Introduction: Maltitol is a sugar free, reduced calorie sweetener made from corn. It has a pleasant sugar-like taste and sweetness. It has about half the calories of sugar and is useful for making a variety of sugar free and reduced calorie foods is a kind of sugar alcohol made from starch through hydrolysis, hydrogenation. It can be easily dissolved in water. It has a moderate sweet taste and the sweet intensity is lower than sucrose. It features in lower heat, heat-resistance, and acid-resistance. The blood sugar can increase in human body after having it. It is a new functional sweetener.

6. Package: 25kg/bag(powder), 250-275kg/plastic drum (liquid)

7. Storage: Please keep it in dry and ventilated place.

Applications:

1. In functional foods

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 Maltitols 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.

Specifications:

Item	Standard
Appearance	White crystalline powder
Assay (on dry basis)	99.0-100.5%
Moisture	≤1.0%
Other Hydrogenated Saccharides	≤1.0%
Reducing Sugars	≤0.10%
Melting Point	148.0-151.0℃
Residue on lgnition	≤0.1%
Chloride	≤0.005%
Sulphate	≤0.005%
Heavy Metals	≤5.0mg/kg
Arsenic	≤0.5mg/kg
Nickel	≤0.5mg/kg
Lead	≤0.5mg/kg
Total Plate Count	≤100cfu/g
Coliform	≤3.0MNP/g
Yeast & Mould	≤50cfu/g
Salmonella	Negative

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