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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO, HALAL, KOSHER, HACCP |
| Model Number: | GLMA-261 |
| 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, D/A, D/P, T/T |
| Supply Ability: | 40000MT per month |
| Source: | Hydrogenated Maltose Syrup | Uses: | Sugar Substitute For Confectionery, Baked Goods, Beverages And Daily‑care Products |
|---|---|---|---|
| Tasteprofile: | Sweet, Clean Taste With No Unpleasant Aftertaste | Shelflife: | 12‑24 Months Under Proper Storage Conditions |
| Regulatory Status: | Approved As A Food Additive In Many Countries | Productname: | Maltitol Liquid / Maltitol Syrup |
| Shelf Life: | 12-24 Months If Properly Stored | Stability: | Stable Under Heating And Acidic Environments |
| Hygroscopicity: | Moderate Moisture‑absorbing Capacity | Glycemicindex: | Low, Approx. 35 |
| Caloricvalue: | 2.1 Kcal/g | Appearance: | Clear To Slightly Yellow Viscous Liquid |
| Solubility: | Highly Soluble In Water | Sweetness: | Approximately 75-90% Of Sucrose |
Maltitol Syrup 80/55 is a clear, colourless viscous liquid containing D-Maltitol with CAS 585-88-6, food grade additive E965. It has 80% solid content and minimum 55% D-maltitol on dry basis. This non-crystallizing sugar alcohol acts as humectant and mild sweetener, especially well-suited for gummy candy production. It stabilizes gummy texture, retains elasticity and stops sugar crystal formation during storage.
Our food grade maltitol syrup 80/55 is manufactured under strict food safety standards. Every batch undergoes complete lab testing before shipment. COA and MSDS can be provided for quality audit and import customs clearance. It has balanced viscosity and great compatibility with gelatin, pectin and other gummy raw materials. It maintains consistent texture even after long shelf storage without grainy precipitation.
For sugar-free gummy production, this maltitol syrup is a key raw material. It helps gummies stay soft and chewy, prevents hardening and surface crystallisation. It brings gentle sweetness without cariogenic risk, ideal for low-sugar gummy candies and fruit jelly snacks.
Besides gummies, it can also be used in sugar-free confectionery, bakery products and nutraceuticals. It locks moisture in baked goods and works as taste masking agent for functional food supplements.
This maltitol syrup 80/55 is packed in leak-proof 250kg plastic drums, suitable for long-distance sea freight. Custom packaging is negotiable for large bulk orders. When sealed and stored in cool, dry, ventilated warehouse away from direct sunlight and high temperature, the shelf life is 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 | 80% min |
| Maltitol content (dry basis) | 55% min |
| pH (50% solution) | 5.0-7.5 |
| Water | 20% 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 | 80.0% | Refractometry |
| Maltitol (dry basis) | 55.9% | HPLC, refractive index |
| Sorbitol (dry basis) | 4.5% | HPLC, refractive index |
| pH (50% solution) | 6.4 | pH meter |
| Water | 20.0% | Karl Fischer |
| Reducing sugars | 0.05% | 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 |
Every lot is certified against these parameters before the drum is released.
Gelatin gummies. The syrup is blended with hydrated gelatin and cooked under vacuum to the set solids, then dosed with acid and flavour at the lowest possible temperature. The maltitol fraction gives the finished piece a firm break and a springy recovery without the rubbery snap that comes from overcooking a sucrose-glucose mass.
Starch moulded and depositing lines. A depositor needs a mass that flows at 75-85°C and releases from the mould impression cleanly. The 80% grade keeps viscosity in that band, so piece weights stay uniform across a multi-row mould board.
Pectin and carrageenan gummies. These systems set by calcium or acid gelation at a controlled pH. Because the syrup has no sucrose to invert, the gel point stays predictable, and the finished texture does not drift as the acid level is adjusted for flavour.
Coated and sugared gummies. A firm core takes a sanding or a soft coating without deforming. The low hygroscopicity of the polyol blend also stops the coated piece from sweating in the bag during humid weather.
Vegan and gelatine-free alternatives. Where a starch or pectin system replaces gelatin, the syrup provides the bulk and the chew that the protein network used to supply.
Release testing covers dry substance, maltitol and sorbitol content, water, pH, reducing sugars, metals and microbiological counts. Because gummy texture depends on the cooked solids, the dry substance figure is confirmed by both refractometry and Karl Fischer so a two-point shift cannot slip through on a single method.
Lot codes link each drum to its evaporation run, and retained samples are stored for re-test. A gummy line that sees a change in demoulding or bite can have the incoming syrup checked against its certificate without waiting for the next delivery.
The product is hot-filled into 250kg lacquered steel drums with a food-grade liner and a gasketed clamp lid, or supplied in 1000kg IBCs with a bottom valve. Drums are shrink-wrapped four to a pallet; 80 drums fill a 20ft container, while IBC loads run 18-20 units. Neutral packing and buyer-specific labels are available on request.
Keep containers under cover at 18-30°C and out of direct sun. The syrup is hygroscopic at the surface, so reseal drums immediately after drawing and do not leave a drum open in a humid room. If a cold drum stiffens or shows crystals, warm it to 40-45°C and agitate until uniform before use. Stack no more than two pallets high, and keep the store free of strong odours. Sealed product keeps for 24 months.
We are a trusted bulk supplier with stable stock for FCL orders. Normal lead time is 7–10 days after receiving deposit. We accept T/T and sight L/C payment terms. Small test samples are available for your gummy formulation trials; buyers only need to cover sample freight. Our export team has rich experience in sugar alcohol food additive export and document handling. We provide full support for your import process. Gummy manufacturers, food factories and global distributors are welcome to contact us for quotation and technical consultation.
