Maltitol Syrup 85/55 Food Grade Heat Stable, D-Maltitol CAS 585-88-6, Low Calorie Humectant, 250kg Drum

Product Overview

Maltitol Syrup 85/55 is a clear, colorless viscous liquid containing D-Maltitol (CAS 585-88-6). This food grade maltitol syrup features excellent heat stability and non-crystallizing properties. It serves as a low-calorie humectant, sweetener and texture regulator in food manufacturing. It can retain moisture, prevent product drying and maintain stable texture during high-temperature processing.
Our food grade maltitol syrup 85/55 is produced under strict food safety control. Every batch is tested before shipment. COA and MSDS are available for quality verification and customs clearance. Key specifications: solid content 85%, minimum 55% D-maltitol on dry basis. It resists discoloration under heating conditions and has good compatibility with most common food raw materials.
In bakery and confectionery production, the heat stable maltitol syrup helps keep products soft and moist after baking. It avoids crystallization, maintains shape and reduces browning during thermal processing. It is widely used in sugar-free candies, baked goods, chocolate and pastilles.
It is also suitable for nutraceuticals and oral supplements. As a low-calorie sweetener and humectant, it masks unpleasant taste and stabilizes formulations. It is non-cariogenic and ideal for sugar-free functional food products.
We pack maltitol syrup food grade 85/55 in 250kg plastic drums. The drum is leak-proof and suitable for sea transportation. Custom packaging can be negotiated for large bulk orders. The shelf life is 24 months under proper storage. Please keep drums sealed in cool, dry and ventilated warehouse, away from direct sunlight and high temperature.

Technical Specification

The certificate of analysis issued for each shipment is the governing document.

Typical Certificate of Analysis

A certificate is issued for each lot and reports the parameters above, with the lot code repeated on the drum.

Applications

• Sugar-free Confectionery: Heat stable humectant, prevent crystallization, maintain texture.
• Bakery Products: Retain moisture, keep softness, resist browning during baking.
• Nutraceuticals & Functional Foods: Low calorie sweetener, taste masking, non-cariogenic.
• Chewing Gum & Pastilles: Improve flexibility, avoid drying and cracking.
• Oral Liquid Food: Adjust viscosity and offer mild sweet taste.

Baked goods and biscuits. In a dough or a batter the syrup holds moisture through the bake and keeps the crumb from drying at the cut face, while its inability to brown means a pale biscuit stays pale at the edges rather than scorching ahead of the rest of the piece.
Retorted sauces and ready meals. A sauce is sterilised at 121°C, a regime that would darken a glucose-sweetened base. This syrup keeps the colour and the flavour closer to the pre-retort standard and does not crystallise as the pack cools.
UHT and hot-filled beverages. A short, intense heat treatment is enough to drive browning in a reducing-sugar system. Maltitol stays stable through the hold tube, so a neutral-flavoured drink comes out of the process with the colour it went in with.
Baked fillings and injected cores. A filling that travels through a tunnel inside a dough piece has to hold water and resist colour pickup. The high solids grade limits the water it releases into the surrounding crumb.
Cereal and snack coatings. A coating applied hot and then dried must not develop a sticky, hygroscopic film. The polyol blend gives a clean gloss that stays dry in the bag.
Confectionery cooked at high temperature. Boiled masses benefit from the same heat stability, since the syrup does not invert, darken or grain during an extended cook.

Quality Control

Each lot is tested for solids, water, the maltitol and sorbitol fractions, pH, reducing sugars, ash, heavy metals and viable counts before release. Colour is measured on a diluted sample, since a syrup destined for a pale baked product has to be water-white before it goes into the mixer.
Lot codes link the drum to its evaporation run and to the retained sample. Because heat stability depends on the absence of reducing sugars, that figure is verified on every lot rather than assumed from the process.

Packaging & Shipping

Packing is a 250kg lacquered steel drum with a food-grade liner and a gasketed clamp lid, or a 1000kg IBC with a bottom discharge valve. Drums are stacked four per pallet, with 80 to a 20ft container, and IBC shipments run 18-20 units. Neutral drums or customer labels can be arranged, and the export paperwork is completed before the container is sealed.

Storage & Handling

Store in a covered warehouse at 18-30°C, away from ovens, steam mains and direct sun. This grade is viscous when cold, so warm drums to 45-50°C and mix before transfer. Reseal after each draw, keep the container upright, and do not dilute the syrup to ease pumping. A sealed drum keeps its declared solids for 24 months.

Why Choose Us

We are a reliable bulk supplier with stable stock for FCL orders. Normal lead time is 7–10 days after receiving deposit. We accept flexible payment terms including T/T and L/C at sight. Free small samples are available for laboratory formulation testing; buyers only need to cover sample freight. Our export team has rich experience in sugar alcohol food raw material export and document handling. We provide professional support for your whole import process. Global distributors and food processing factories are welcome to contact us for quotation and technical consultation.

• No browning in the oven. Reducing sugars are held at 0.3% or below and verified per lot, so a baked or retorted product keeps its colour.
• Stable through the cook. The syrup does not invert, crystallise or develop a grainy texture across a long heating cycle.
• High solids, low water. At 85% dry substance it adds little moisture to a process that is trying to keep moisture out.
• Consistent colour input. Each lot is checked on a diluted sample, so a pale product starts from a pale ingredient.
• Own evaporation line. Concentration to 85% happens on our site, and drums are filled from that stream.
• Traceable lots. Drum, pallet label and certificate carry one code back to the evaporation run.
• Process support. Our technical team can review addition levels against bake loss, retort regime or UHT hold time.