 |
| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, ISO22000, HALAL, KOSHER |
| Model Number: | GLMA-02207 |
| Minimum Order Quantity: | 100kg |
|---|---|
| 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, D/A |
| Supply Ability: | 40000MT per month |
| Grade: | Food Grade / E965 | Application / End Use: | Sugar-Free Candy, Chocolate, Chewy Bar, Confectionery Filling |
|---|---|---|---|
| Function: | Bulk Sweetener, Humectant, Anti-Graining | Properties: | Non-Cariogenic, Low Calorie |
| Form & Appearance: | Clear Viscous Syrup | Concentration: | HSH 85/55 |
| Synonyms / Other Names: | Maltitol Syrup, Hydrogenated Starch Hydrolysate, HSH | CAS No. / E-Number: | 585-88-6 / E965 |
| Packaging: | 250kg / 275kg Drum, 1000kg IBC Tank | Certification: | ISO 9001, ISO 22000, Halal, Kosher |
| Sweetness: | About 75% Of Sucrose; Energy 2.1 Kcal/g | PH (50% Solution): | 5.0 - 7.0 |
| Reducing Sugars: | 0.3% Max On Dry Basis (typical 0.06%) | Sorbitol Content: | 6% Max On Dry Basis (typical 4.6%) |
| Shelf Life: | 24 Months, Unopened, Above 5 °C |
Maltitol Syrup 85/55 is a clear, colourless viscous liquid containing D-Maltitol with CAS 585-88-6, classified as food grade additive E965. This grade features 85% solid content and minimum 55% D-maltitol on dry basis. It acts as a non-crystallizing sweetener and humectant, designed for sugar-free food manufacturing. It stabilizes moisture levels and prevents sugar crystal formation even in high-solid formulations.
Our food grade maltitol syrup 85/55 is produced under strict food safety management. Each batch undergoes complete laboratory testing before shipment. COA and MSDS documents can be issued to support quality inspection and import customs clearance. This grade demonstrates outstanding compatibility with most common food ingredients, and it maintains stable viscosity during thermal processing without grain precipitation.
For sugar-free confectionery production, this non-crystallizing maltitol syrup helps retain the soft texture of hard candies, pastilles and chewing gum. It avoids gritty crystals and delivers mild sweetness without tooth decay risk.
It is also widely applied in baked goods and functional nutritional products. It locks moisture inside bakery items to stop them drying out. In nutraceuticals, it serves as low-calorie sweetener to mask unpleasant bitter taste in supplements.
This maltitol syrup 85/55 is packed in leak-proof 250kg plastic drums, suitable for long-distance sea shipment. Custom packaging options are available upon discussion for large bulk orders. When properly sealed and stored in cool, dry, ventilated warehouse away from strong sunlight and high temperature, the shelf life reaches 24 months.
| Parameter | Specification |
|---|---|
| Product name | Maltitol Syrup (hydrogenated starch hydrolysate) |
| Chemical name | D-Maltitol with sorbitol and hydrogenated oligosaccharides |
| CAS number / E number | 585-88-6 / E965 |
| Molecular formula / weight | C12H24O11 / 344.31 |
| Appearance | Colourless, transparent, viscous liquid |
| Dry substance | 85% min |
| Maltitol content (dry basis) | 55% min |
| pH (50% solution) | 5.0-7.5 |
| Water | 15% max |
| Grade and packing | Food Grade; 250kg drum, 1000kg IBC |
The certificate of analysis issued for each shipment is the governing document.
| Test item | Typical result | Method |
|---|---|---|
| Dry substance | 85.3% | Refractometry |
| Maltitol (dry basis) | 56.3% | HPLC, refractive index |
| Sorbitol (dry basis) | 4.2% | HPLC, refractive index |
| pH (50% solution) | 6.0 | pH meter |
| Water | 14.7% | Karl Fischer |
| Reducing sugars | 0.04% | Titrimetric |
| Conductivity ash | 0.02% | Conductometry |
| Total heavy metals (as Pb) | < 5 mg/kg | ICP-MS |
| Arsenic (as As) | < 1 mg/kg | ICP-MS |
| Total plate count | < 100 cfu/g | Plate count |
| Yeast and mould | < 10 cfu/g | Plate count |
The certificate reports both grade figures, and each lot is released against them before filling.
Chocolate and coatings with a low moisture limit. Where the finished mass must stay under 1% water, every ingredient is scrutinised. This grade brings 0.15kg of water per kilogramme of syrup, and that water is driven off early in the process rather than carried into the refiner.
Frozen dessert mixes. An ice cream mix is balanced to a fixed total solids, and a syrup at 85% leaves more of that budget for fat, milk solids and stabiliser. It also adds less water to freeze out, which helps keep crystal size down.
Shell and film systems. Gelatin shells for softgel capsules need a plasticiser that arrives with minimal water so the melt can be built to a target viscosity without a long drying correction.
High-solids fillings and praline centres. A filling that must stand without a supporting shell needs enough solids to hold its shape. This grade gets there without starch and without a long evaporation step.
Concentrated syrups and reduced-calorie dessert sauces. Where a product is sold on solids, the 85% grade delivers more sweetener solids per kilogramme of freight, which shows up directly in the landed cost.
Release testing covers dry substance, water, maltitol and sorbitol, pH, reducing sugars, ash, metals and microbiological counts. The gap between dry substance and the water figure is monitored closely at this concentration, because small evaporation differences translate into large viscosity differences when solids sit above 80%.
Lot codes link each drum to its evaporation run and to the retained sample. A plant that finds a delivery slow to pump can have the retained sample re-tested against the certificate before adjusting its line temperature.
Filling is into 250kg lacquered steel drums with a food-grade liner and a gasketed clamp lid, or into 1000kg IBCs with a bottom discharge valve. Drums stack four to a pallet and 80 load a 20ft container; IBC shipments run 18-20 units. Both formats are marked with lot code, net weight and grade, and neutral labelling is available.
Keep drums at 20-30°C and plan for warming to 45-50°C before transfer, since this grade will not flow freely at ambient winter temperatures. Use a drum heater or a warming room rather than direct flame, and never dilute the syrup to make it pump, which would change the grade. Reseal after drawing and keep containers upright. In sealed packaging the product holds its declared solids for 24 months.
We operate as a dependable bulk supplier with steady stock for full container loads. The standard lead time is 7–10 days once deposit received. Payment options include T/T and sight L/C. Small samples can be arranged for your lab formulation trials; buyers only need to cover sample freight. Our export team possesses abundant experience in sugar alcohol food raw material exports and document preparation. We offer full-process support for your import business. Food factories and global distributors are welcome to send inquiries for quotation and technical consultation.
