Product Overview
Maltitol Powder is a crystalline sugar alcohol, CAS 585-88-6, E965, supplied at a 30-80 mesh cut for gummy and jelly confectionery. A gummy is a gel held together by a hydrocolloid, and its texture is decided by the balance between the gel network, the solids load and the water that stays free in the system. Replacing sucrose and glucose syrup with a sugar alcohol changes all three, so the formula has to be rebuilt rather than simply swapped.
The first issue is the boil. A gelatin or pectin gummy is cooked to a defined solids level, checked on a refractometer, and then cast into starch or silicone moulds where it sets as it cools. Maltitol contributes a higher viscosity at the same solids than sucrose, so the cook is usually taken to a slightly lower final solids and the gel strength is compensated through the hydrocolloid dose. If the mass is over-cooked the deposit strings at the nozzle and tailing shows on the finished piece.
The second issue is crystallisation. Maltitol is a crystallising sugar alcohol, and at high dose in a low-water gel it can throw crystals that read as a rough, sandy surface. Production practice pairs the crystalline powder with maltitol syrup so part of the solids stays in a non-crystallising form, and the powder is the fraction that carries sweetness and body. Ratios are set per formula, and the 30-80 mesh cut dissolves completely in the cook water before the hydrocolloid is added, which removes one source of seed crystals. The third issue is water activity and staling. A gummy slowly loses water to the atmosphere until the surface dries and the piece turns leathery. Maltitol binds water in the gel and slows that loss, so the chew stays soft through the distribution chain, while the finished piece still meets the water activity that keeps it microbiologically stable.
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 |
30-80 mesh, 90% min within cut |
| 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) |
99.2% |
HPLC |
| Appearance |
White crystalline powder |
Visual |
| Mesh distribution (30-80) |
92% within cut |
Sieve analysis |
| Moisture |
0.17% |
Karl Fischer |
| Reducing sugars |
0.05% |
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 travels with every lot, and a safety data sheet can be supplied on request.
Applications
Gelatin gummies
Gelatin sets by helix formation on cooling, and the sugar alcohol has to be fully dissolved before the gelatin is hydrated. The 30-80 mesh powder goes into the cook water first, is brought to temperature, and the bloomed gelatin goes in after that, which keeps the gel clear and the chew springy.
Pectin and starch-based jellies
Pectin needs a controlled pH and a calcium source to set. Maltitol is non-reducing and does not interfere with the pectin calcium bridge, so the gel forms on schedule and the piece cuts cleanly at the guillotine without sticking to the blade.
Starch moulded gummies
After casting, the trays pass through a curing room where starch draws water from the surface. Maltitol holds part of that water in the body of the piece, so the drying stage is more even and the finished gummy does not develop a hard skin over a soft centre.
Coated and sanded gummies
A light oil or acid sand is applied after curing to keep pieces from sticking in the bag. Maltitol powder can be used in the sanding blend, and in a pan-coated version it builds a shell that keeps the chew inside from drying out.
Vegan and plant-based gummies
Where gelatin is replaced by a plant hydrocolloid, the gel is weaker and needs more solids for body. Maltitol supplies that solids load without adding reducing sugars, so colour stays stable through storage and the piece does not brown.
Quality Control
Each lot is tested for assay by HPLC, moisture by Karl Fischer, and particle distribution by sieve analysis before release. Reducing sugars are monitored because a high figure drives colour development in a cooked gel, and colour is judged against a white reference plate. Heavy metals, arsenic and microbiological counts are run on the finished powder against the published limits.
The lot code printed on each bag matches the pallet label and the certificate of analysis, so a batch received at a confectionery plant can be traced to its crystallisation run. Retained samples are kept for re-test if a customer queries a delivery.
Packaging & Shipping
Powder is packed in 25kg PP woven bags with an inner PE liner, heat-sealed at the throat and stacked on pallets for loading. Buyer-labelled and neutral bags are available for bulk contracts. Shipments are arranged as full container, LCL or mixed loads according to order size, with booking documents, packing list and certificate of analysis issued before the container is released.
Storage & Handling
Store in a cool, dry warehouse away from sunlight, steam and strong odours. Close an opened bag between additions; in a gummy kitchen the ambient humidity is high and an open bag will cake at the surface within a shift. Keep pallets off the floor and away from condensing walls. Unopened bags hold specification for 24 months.
Why Choose Us
- Formulated for gel systems. The powder dissolves completely in the cook water, which matters when undissolved crystal is the usual cause of a grainy gummy surface.
- Consistent assay and moisture. HPLC and Karl Fischer results are released with every lot, so the refractometer reading on your line tracks the same solids curve delivery after delivery.
- Plant-direct sourcing. The material is crystallised, milled and bagged at our own site, which keeps the approved sample and the bulk order on the same process route.
- Mesh verified by sieve. The 30-80 mesh band is measured, not assumed, so dissolving time in the pre-mix stays predictable.
- Documents ready before dispatch. COA, packing list and shipping papers are prepared ahead of the booking, which helps a new production line start on schedule.
- Bulk and private label packing. Standard 25kg PP woven bags with PE liner, palletised on request, with neutral print for distributors.
