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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO, HALAL, KOSHER, HACCP |
| Model Number: | GMAL-150 |
| Minimum Order Quantity: | 100kg |
|---|---|
| Price: | USD1.00-USD1.65/KG FOB QINGDAO, CHINA |
| Packaging Details: | 25kg/bag with kraft and PE INNER |
| Delivery Time: | 7 - 10 working days |
| Payment Terms: | L/C, D/A, D/P, T/T |
| Supply Ability: | 1000MT per month |
| Source: | Hydrogenation Of Maltose | Shelflife: | 2 Years When Stored Properly |
|---|---|---|---|
| Food Additive: | Sweetener | Caloricvalue: | 2.1 Kcal/g |
| Molecularweight: | 344.31 G/mol | Solubility: | Soluble In Water |
| Cas No: | 585-88-6 | Ins: | 965 |
| Particle Size: | 30‑80 Mesh / 80‑400 Mesh / 100 Mesh | Meltingpoint: | Approximately 148-152°C |
| Stability: | Stable Under Normal Storage Conditions | Apperance: | White Crystailline Or Powder |
| Taste: | Sweet, Similar To Sucrose | Usage: | Sugar Substitute In Food |
| Sweetness Level: | Approximately 75-90% Of Sucrose |
Maltitol Powder is a crystalline sugar alcohol (polyol) made by hydrogenating high-maltose glucose syrup. It delivers about 90% of sucrose sweetness with a clean taste and no bitter aftertaste, while providing the bulk and mouthfeel that high-intensity sweeteners cannot.
This grade is specifically suited to formulators who want sugar-free sweetness without a noticeable cooling sensation. Unlike xylitol or erythritol, which produce a strong minty coolness on the tongue, maltitol has a negligible heat of solution and no significant cooling effect . In practical terms, this means the sweetener stays out of the way of your flavor system—it will not mask fruit, chocolate, caramel, or other delicate notes that a strong cooling effect would otherwise overpower.
In practice, it is used as a bulk sugar replacement in sugar-free chocolate and compound coatings, where a cooling effect would clash with the expected smooth, rich mouthfeel. It is also well suited to fruit-flavored chewy candies, gummies, and soft confections where formulators want the sweetness to complement rather than compete with the flavor. In baked goods such as reduced-sugar cookies and cereal bars, maltitol provides bulk and humectancy without the minty sensation that some other polyols introduce. It also works well in nutraceutical chewables and lozenges where a neutral taste profile is preferred.
Beyond its neutral sensory profile, maltitol behaves much like sugar in processing: it provides bulk, retains moisture, controls crystallization in coatings, and does not participate in Maillard browning.
| Parameter | Specification |
|---|---|
| Product name | Maltitol Powder |
| Chemical name | D-Maltitol |
| CAS number | 585-88-6 |
| E number | E965 |
| Appearance | White crystalline powder, free flowing |
| Assay (dry basis) | 99.0% min |
| Heat of solution | Negligible (below 5 kJ/kg in aqueous dispersion) |
| Mesh | 30-80 |
| Moisture | 0.5% max |
| Grade / Packaging | Food Grade / 25kg PP woven bag with PE inner liner |
The certificate of analysis issued for each shipment is the governing document.
| Test item | Typical result | Method |
|---|---|---|
| Assay (D-Maltitol) | 99.2% | HPLC |
| Heat of solution | 2 kJ/kg | Calorimetry |
| Sensory cooling score | Not perceptible at 10% solids | Trained panel |
| Appearance | White powder, free flowing | Visual |
| Mesh distribution (30-80) | 96% pass | Sieve analysis |
| Moisture | 0.17% | Karl Fischer |
| Reducing sugars | 0.05% | Titrimetric |
| Residue on ignition | 0.02% | Gravimetric |
| Total plate count | < 500 cfu/g | Plate count |
| Yeast and mould | < 50 cfu/g | Plate count |
Negligible Cooling Effect
Maltitol has a negligible heat of solution and no significant cooling sensation . This makes it ideal for flavor-sensitive applications where other polyols like xylitol or erythritol would introduce unwanted coolness .
Clean, Sucrose-Like Sweetness
About 90% as sweet as sugar with no bitter aftertaste. The sweetness profile is clean and rounded, supporting rather than masking your flavor system.
Sugar-Free & Reduced Calorie
Approximately 2.1 kcal/g versus 4 kcal/g for sucrose, enabling calorie reduction without sacrificing the bulk sugar provides .
Tooth-Friendly
Oral bacteria cannot ferment maltitol to produce caries-causing acids. Supports “tooth-friendly” and “does not promote tooth decay” claims on sugar-free products.
Maltitol Powder is used in sugar-free chocolate and compound coatings, where its negligible cooling effect preserves the rich, smooth mouthfeel consumers expect from chocolate without a minty or cool sensation.
In fruit-flavored confectionery—chewy candies, gummies, soft candy, and fruit chews—maltitol provides bulk and sweetness without competing with the fruit flavor profile.
In bakery applications, maltitol functions as a humectant and bulking agent in reduced-sugar cookies, biscuits, and cereal bars, keeping products soft and extending shelf life while preserving intended color.
In nutraceutical chewables and lozenges, maltitol offers a neutral sweetness profile suitable for formulations where a cooling effect is undesirable.
In sugar-free chewing gum and mints, maltitol serves as a bulk sweetener that can be blended with other polyols to modulate the overall cooling intensity to the desired level.
Chocolate is eaten at body temperature and the melt is the whole experience. A sweetener with a cold edge fights the cocoa butter melt and leaves the piece tasting thin. Maltitol at this cooling level keeps the flavour release warm and continuous from the first bite to the finish.
Cooked fillings carry dairy and nut notes that read as burnt or flat when a cooling note sits over them. A neutral-dissolving base lets the caramelised milk solids carry the profile without a mint-like shadow.
In a filled biscuit or a layered bar, the filling is tasted against a warm crumb. A negligible cooling effect keeps the two halves of the bite reading as one product rather than as a cold centre inside a warm shell.
Bars are chewed slowly and the binder is in contact with the palate for a long time. A cooling polyol becomes more noticeable the longer the chew lasts, which is why a neutral base is the safer choice for a bar that carries a chocolate or peanut flavour.
In a chai, cinnamon or salted caramel system, a cooling note reads as a mismatch. Neutral dissolution keeps the spice high notes clean and stops the sweetener from competing with the flavour house's compounding.
Heat of solution is not visible on a routine wet-chemistry panel, so it is checked by calorimetry on a composite sample per lot and supported by a trained sensory panel working against a reference powder. The panel scores cooling intensity at a fixed solids level and at a fixed temperature, because both change the perception. A lot that drifts on either measure is held before release, since cooling is a defect that cannot be blended out downstream.
Crystallisation conditions are the root of the property: crystal form, particle size and the absence of amorphous material all influence how the powder dissolves. The crystalliser is held to a recorded temperature profile, and the dried product is checked for lumps and glassy particles that would dissolve at a different rate. Retained samples are kept so a sensory drift can be traced back to a specific lot rather than to a general change in the product.
Shipments use 25kg PP woven bags with a food-grade PE liner, sealed at the mouth, stacked 40 bags to a one tonne pallet or loaded loose by hand. Bags are marked with the product name, net weight, lot code and storage instruction, and the pallet label repeats the lot so a warehouse can identify a delivery without opening a bag. Neutral packing and buyer artwork are available for bulk orders. Container loading, port documentation and the certificate of analysis are arranged per order before dispatch.
Store in a cool, dry, ventilated place out of direct sunlight, with the bag closed between withdrawals and kept off a concrete floor that draws damp. Maltitol is not strongly hygroscopic, but a bag left open in a humid room will take up surface moisture and begin to cake at the fold, and a caked powder dissolves unevenly, which changes the mouthfeel the grade was chosen for. Keep away from solvents, cleaning agents and strongly scented goods. Sealed original bags remain within specification for 24 months.
Cooling checked by instrument and by panel. Calorimetry gives the number and a trained panel confirms what a person actually tastes, so the claim is supported twice over and holds up in a specification review.
Crystal form controlled at the crystalliser. The temperature profile is recorded per lot, because the dissolution behaviour that produces a neutral mouthfeel starts in the crystalliser and not in the bag.
Consistent from delivery to delivery. A neutral base is worth little if it drifts, so lots are compared against a reference powder rather than released on a pass or fail against a wide limit.
Support on reformulation. If a current formula carries a cooling note from another polyol, our team can work through the ratio change and the sensory check with your development side.
Packing and documents in order. Sealed 25kg bags with PE liner, pallet labels that repeat the lot code, and a certificate of analysis with every shipment.
Food-grade production, fully traceable. The lot string on the bag, the pallet label and the certificate match, and retained samples are available for re-test.
