Product Overview
Maltitol Powder is a crystalline sugar alcohol, D-Maltitol, CAS 585-88-6, E965, available at a 30-400 mesh band for frozen dessert use. In ice cream the sweetener is not there for sweetness alone: it sets the freezing point of the mix, and the freezing point sets how much of the water turns to ice at the serving temperature, which in turn decides how hard the scoop is and how large the ice crystals grow.
Maltitol has roughly half the freezing point depression of sucrose at equal weight, because its molecular weight is close to twice as high. That means a straight substitution produces a mix that freezes harder at the same draw temperature, so the formula is re-balanced with a second polyol or with a small amount of a low molecular weight component to bring the freezing curve back to the target. Formulators work from the freezing point curve of the mix rather than from a single sugar figure, since the water, the milk solids and the stabiliser system all move it.
Crystal size is the second lever. Ice cream keeps its smoothness while the ice crystals stay small, and any water that is left free at the end of freezing will grow crystals during storage and during temperature abuse at retail. Maltitol holds water in the unfrozen phase and limits the water available to recrystallise, and a fine 30-400 mesh powder dissolves completely in the hot mix so no undissolved crystal seeds the freezer. The third point is body. Removing sucrose takes away solids and mouthfeel, and maltitol restores part of that body without adding the same sweetness, so a reduced-sugar vanilla can be built with a fuller texture than a light formula made by simply cutting sugar and adding water.
Technical Specification
| Parameter |
Specification |
| Product name |
Maltitol Powder |
| Chemical name |
4-O-alpha-D-glucopyranosyl-D-glucitol (D-Maltitol) |
| CAS number / E number |
585-88-6 / E965 |
| Molecular formula |
C12H24O11, MW 344.31 |
| Appearance |
White crystalline powder, free flowing |
| Assay (dry basis) |
99.0% min |
| Mesh / particle size |
30-400 mesh, 95% min passing 200 mesh |
| Moisture |
0.5% max |
| Grade |
Food Grade |
| Packaging |
25kg PP woven bag with PE inner liner |
Typical specification. The certificate of analysis issued for each shipment is the governing document.
Typical Certificate of Analysis
| Test item |
Typical result |
Method |
| Assay (D-Maltitol, dry basis) |
99.3% |
HPLC |
| Appearance |
White crystalline powder, free flowing |
Visual |
| Mesh distribution (30-400) |
97% pass 200 mesh |
Sieve analysis |
| Moisture |
0.15% |
Karl Fischer |
| Reducing sugars |
0.04% |
Titrimetric |
| Residue on ignition |
0.02% |
Gravimetric |
| Total heavy metals (as Pb) |
< 5 mg/kg |
Colorimetric |
| Arsenic (as As) |
< 1 mg/kg |
AAS |
| Total plate count |
< 500 cfu/g |
Plate count |
| Yeast and mould |
< 50 cfu/g |
Plate count |
| E. coli |
Absent |
Plate count |
A certificate of analysis is issued with each lot, and a safety data sheet is available for review on request.
Applications
Reduced sugar ice cream
Maltitol replaces part of the sucrose and glucose solids in the mix, and the freezing point curve is trimmed with the remaining sugars. The mix is aged as usual, and the draw temperature is set so the scoop stays firm at the cabinet temperature used in the market.
Gelato and artisan frozen desserts
Gelato is served warmer than industrial ice cream, so a mix that is too hard at the display case reads as icy. Maltitol keeps the body full while lowering the sweetness load, which suits fruit and nut bases where a heavy sugar note would mask the ingredient.
Frozen yogurt and soft serve
In a soft serve mix the powder dissolves into the dairy base before homogenisation, so the freezer barrel sees a uniform mix and the overrun stays within the target band across the draw.
Ice cream bars and moulded stick products
Moulded products need a mix that releases from the mould and holds its shape on the stick. The fine cut dissolves fully, which keeps the surface smooth and avoids the speckled appearance that undissolved particles can leave after demoulding.
Sorbet and water ice
Water ice has no fat to mask texture, so ice crystal size is visible on the palate. Holding water in the unfrozen phase limits crystal growth through the hardening tunnel and through retail cabinet cycling.
Quality Control
Fine mesh grades are checked on a full sieve stack because the fraction passing 200 mesh drives both dissolution speed and the absence of gritty particles in a frozen dessert. Assay by HPLC, moisture by Karl Fischer and a visual colour check follow, and heavy metals, arsenic and microbiological counts are tested against the limits before the lot is released.
Lot codes printed on the bag, the pallet label and the certificate of analysis allow a dairy to trace a delivery back to its crystallisation run. Retained samples are held so that a texture complaint can be checked against the original powder.
Packaging & Shipping
The powder is packed in 25kg PP woven bags with a food-grade PE inner liner, heat-sealed and palletised. Neutral or buyer-labelled bags are available for bulk orders. Shipments are booked as full container, LCL or mixed loads to suit the order, and booking documents, packing list and certificate of analysis are prepared before the goods are released for loading.
Storage & Handling
Store in a cool, dry warehouse, away from sunlight and from any wall or ceiling that condenses. Dairy plants wash down floors, and a pallet left in a wet room will draw moisture into the liner; keep bags on a dry pallet base and reseal opened bags immediately. Keep the powder away from cultures, flavours and cleaning chemicals. Sealed bags hold specification for 24 months.
Why Choose Us
- Fine cut, fully dissolved. A 30-400 mesh band with a high passing fraction at 200 mesh gives a mix with no undissolved particles to seed crystal growth or mark the surface of a moulded bar.
- Freezing curve support. Our technical team can discuss freezing point depression and solids balance when a frozen dessert formula is converted, so the draw temperature is set from data rather than trial.
- Plant-direct material. Crystallisation, milling and bagging take place on one site, keeping the approved sample and the bulk delivery on the same process route.
- Moisture under control. Karl Fischer results ship with every lot, which matters in a mix where added water is already carefully calculated.
- Packing for cold chain customers. 25kg PP woven bags with PE liner, palletised on request, with neutral print or buyer branding for larger orders.
- Export logistics covered. Full container, LCL and mixed shipments are arranged with documents issued ahead of the vessel.
