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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO, HALAL, KOSHER, HACCP |
| Model Number: | GMAL-99 |
| Minimum Order Quantity: | 1300kg |
|---|---|
| Price: | USD500/MT FOB QINGDAO - USD700/MT FOB QINGDAO |
| Packaging Details: | 250kg/drum, 270kg/drum, 275kg/drum with new plastic drum, 1300kg IBC drum, flexible bag |
| Delivery Time: | 7 - 10 working days |
| Payment Terms: | L/C, T/T, D/P, Western Union |
| Supply Ability: | 40000MT per month |
| Hygroscopicity: | Moderate | Appearance: | Clear To Slightly Yellow Viscous Liquid |
|---|---|---|---|
| Shelflife: | 12-24 Months When Stored Properly | Solubility: | Highly Soluble In Water |
| Glycemicindex: | Low (around 35) | Type: | Sugar Alcohol Syrup |
| Caloricvalue: | 2.1 Kcal/g | Sweetness: | Approximately 75-90% Of Sucrose |
| Regulatorystatus: | Generally Recognized As Safe (GRAS) In Many Countries | Productname: | Maltitol Syrup |
| Tasteprofile: | Sweet With Cooling Effect, Less Aftertaste | Stability: | Stable Under Normal Storage Conditions |
| Source: | Hydrogenated Maltose | Usage: | Sugar Substitute In Confectionery, Bakery, And Pharmaceuticals |
High Maltitol Syrup Food Grade 75% — Sugar Alcohol Liquid Sweetener for Hard Candy, Soft Candy & Chewing Gum E965
| Attribute | Value |
| Product Name | High Maltitol Syrup (Hydrogenated Maltose Syrup) |
| CAS No. | 585-88-6 |
| E Number / INS | E965 / 965 |
| HS Code | 3824.9099 |
| Molecular Formula | C12H24O11 |
| Molecular Weight | 344.31 |
| Grade | Food Grade (GB 28307 / FCC V / USP 35) |
| Appearance | Clear, colorless, viscous syrupy liquid |
| Taste | Clean sweet, no aftertaste, negligible cooling |
| Sweetness | ~90% of sucrose |
| Caloric Value | 2.1 kcal/g |
| Parameter | Specification | Test Method |
| Dry Substance | ≥ 75.0% (also available: 80.0%, 85.0%) | Refractometer |
| Maltitol Assay (on dry basis) | ≥ 50.0% (also available: 55.0%, 75.0%) | HPLC |
| D-Sorbitol (on dry basis) | ≤ 8.0% | HPLC |
| Reducing Sugars | ≤ 0.2% | FCC |
| pH Value | 5.0–7.5 | USP |
| Conductivity | ≤ 10 μS/cm | FCC |
| Transparency | ≥ 95% | In-house |
| Residue on Ignition | ≤ 0.10% | USP |
| Sulphate | ≤ 100 mg/kg | FCC |
| Chloride | ≤ 50 mg/kg | FCC |
| Heavy Metals (as Pb) | ≤ 10 mg/kg | FCC |
| Nickel | ≤ 1.0 mg/kg | USP |
| Lead | ≤ 1.0 mg/kg | FCC |
| Arsenic | ≤ 1.0 mg/kg | FCC |
| Diethylene Glycol | ≤ 0.10% | USP |
| Ethylene Glycol | ≤ 0.10% | USP |
| Total Plate Count | ≤ 1,000 CFU/g | GB / FCC |
| Mould & Yeast | ≤ 10 CFU/g | FCC |
| Coliform | ≤ 30 MPN/100g | GB |
| E. Coli | Not detected | FCC |
| Salmonella | Not detected | FCC |
High Maltitol Syrup (E965) is a hydrogenated starch hydrolysate — a clear, colorless, viscous liquid containing ≥ 50% maltitol by weight, produced by hydrogenation of maltose from non-GMO corn starch. With ~90% of sucrose sweetness and only 2.1 kcal/g, it is the closest sugar alcohol to sugar in taste.
For confectionery manufacturers, this means one critical advantage: you can use it alone — no need to blend with expensive high-intensity sweeteners like sucralose or stevia. The taste is clean, round, and indistinguishable from sugar.
| Challenge with Sugar | Maltitol Syrup Solution |
| High calories / glycemic impact | 2.1 kcal/g; low GI; diabetic-friendly |
| Tooth decay risk | Non-cariogenic; tooth-friendly |
| Crystallization in storage | Anti-crystallization; longer shelf stability |
| Need to blend with intense sweeteners | ~90% sucrose sweetness; usable alone |
| Unwanted cooling effect (common in polyols) | Negligible cooling — identical to sucrose |
| Maillard browning | No browning; stable color during cooking |
Maltitol syrup is the industry standard for sugar-free hard candy. Its high solids content (75%+) and thermal stability allow it to be cooked to hard-crack temperatures (145–155°C) without degradation. The resulting candy is:
Crystal clear
Non-sticky
Flavor-neutral
One-ingredient sweetener
Recommended grade: Dry substance ≥ 80%, Maltitol assay ≥ 55% for optimal hardness and sweetness.
Maltitol syrup provides the ideal viscosity and body for sugar-free soft candies, caramels, toffees, and fruit chews. Its humectant properties maintain softness and prevent drying out over shelf life. Key benefits:
Plasticity
Moisture retention
Clean mouthfeel
Recommended grade: Dry substance ≥ 75%, Maltitol assay ≥ 50% for balanced sweetness and texture.
As a non-cariogenic bulk sweetener, maltitol syrup is perfect for sugar-free chewing gum centers and coatings. Compared to sorbitol-based gum:
Longer sweetness release
Better texture
No cooling clash
Coating-friendly
Recommended grade: Dry substance ≥ 85%, Maltitol assay ≥ 75% for maximum sweetness with minimal sorbitol.
For confectionery manufacturers with chocolate product lines, maltitol syrup provides bulk, sweetness, and smooth mouthfeel in sugar-free chocolate bars, chips, and compound coatings. Its anti-crystallization property ensures a glossy, bloom-free finish.
| Candy Type | Cooking Temp | Dry Substance | Maltitol Grade | Key Tip |
| Hard Candy | 145–155°C | ≥ 80% | ≥ 55% | Add color/flavor below 130°C to prevent burning |
| Soft Candy | 120–130°C | ≥ 75% | ≥ 50% | Control moisture to 6–8% for ideal chew |
| Chewing Gum Center | N/A | ≥ 75% | ≥ 50% | Pre-warm syrup to 40–50°C for easier mixing |
| Gum Coating | 40–60°C | ≥ 85% | ≥ 75% | Apply in thin layers; 30–40 coats for full shell |
| Chocolate | 45–50°C | ≥ 75% | ≥ 50% | Conche at 50–55°C for 12–18 hours |
Manufactured in ISO 22000 / HACCP certified facilities. Every batch tested for:
Chemical
Physical
Heavy Metals
Micro
Available documents: COA, Specification Sheet, MSDS/SDS, Non-GMO Statement, Halal/Kosher Certificate, Stability Data, Allergen Statement.
| Option | Packaging | Net Weight |
| Drum | New plastic drum | 275–280 kg |
| IBC | Intermediate bulk container | 1,300–1,400 kg |
| Flexitank | ISO container | ~24 MT |
| ISO Tank | Dedicated liquid tank | ~24 MT |
Q: Can I use this syrup alone or do I need to blend with intense sweeteners? A: At ~90% sucrose sweetness, maltitol syrup can be used alone for most hard candy and soft candy formulations without added sucralose, acesulfame-K, or stevia — reducing cost and simplifying your recipe.
Q: Which grade is best for hard candy? A: We recommend dry substance ≥ 80% and maltitol assay ≥ 55% for optimal hardness, clarity, and shelf stability.
Q: Does maltitol syrup cause browning during candy cooking? A: No. Maltitol does not participate in Maillard reactions, maintaining a crystal-clear appearance even at high cooking temperatures.
Q: Will my candy become sticky during storage? A: Maltitol has lower hygroscopicity than sorbitol, meaning less moisture absorption and reduced surface stickiness during shelf life.
Q: How does it compare to sorbitol for candy? A: Maltitol delivers ~90% sucrose sweetness vs. ~60% for sorbitol, with negligible cooling effect vs. sorbitol's noticeable cooling. This makes maltitol the preferred choice for candies where taste parity with sugar is critical.
Q: What certifications do you provide? A: Non-GMO, Halal, Kosher, ISO 22000, HACCP. Full compliance with GB 28307, FCC V, and USP 35.
Q: Can I get a sample for formula testing? A: Yes. Free samples (1–2 kg) for lab evaluation. Buyer covers courier; or freight collect via DHL/FedEx.
Ready to formulate? Contact us for a competitive quote, free sample, or technical consultation. Tell us your candy type and target sweetness level — we'll recommend the optimal grade.
