Maltitol is obtained by hydrogenating maltose, and its relative sweetness is about 0.9 times that of sucrose. The taste is pure, close to sucrose, but it is not digested, nor metabolized by oral microorganisms, and will not cause dental caries. It is a non-calorie food sweetener. , especially suitable for diabetic and obese patients.
Maltitol is an important food additive and functional sweetener.
Because of its unique physiological function and anti-caries effect, maltitol is a special food sweetener for diabetic patients, and it acts as a nutrient and adjuvant therapy for diabetic patients.
|Appearance||White crystalline powder|
|Loss on drying (%)||≤0.5|
|Heavy metal (Pb) (%)||<10ppm|
|Nickel (%)||≤ 0.30|
|Sulfate (SO4) (%)||≤0.01|
|Chloride (Cl) (%)||≤0.003|
|Melting point ( ℃)||166-170 °C|
|Residue on ignition (%)||<0.1|
|Storage||in the shade|
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