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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO, HALAL, KOSHER, HACCP |
| Model Number: | GLMA-632 |
| 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 |
| Glycemic Index: | Low (Approximately 35) | Shelflife: | 12-24 Months |
|---|---|---|---|
| Caloric Value: | 2.1 Kcal/g | Glycem Icindex: | Low (around 35) |
| Hygroscopicity: | Moderate Moisture Absorption | Shelf Life: | 12-24 Months If Properly Stored |
| Productname: | Maltitol Syrup | Allergeninfo: | Generally Recognized As Safe, Non-allergenic |
| Source: | Hydrogenated Maltose Syrup | Tasteprofile: | Sweet With Cooling Effect, Less Aftertaste |
| Solubility: | Highly Soluble In Water | Sweetness: | Approximately 75-90% Of Sucrose |
| Caloricvalue: | 2.1 Kcal/g | Viscosity: | Medium Viscosity |
| Appearance: | Clear To Slightly Yellow Viscous Liquid |
altitol Syrup 80/55 is a clear, colourless viscous liquid containing D-Maltitol (CAS 585-88-6), food grade additive E965. It features 80% solid content and minimum 55% D-maltitol calculated on dry basis. As a non-crystallizing sweetener and powerful humectant, it is specially formulated for bakery filling applications. It maintains flexible texture, controls water migration and prevents sugar crystal separation inside cream, jam and pastry fillings.
Our food grade maltitol syrup 80/55 is produced under strict food safety standards. Each batch completes full laboratory analysis before shipment. COA and MSDS documents can be provided for factory quality audits and import customs clearance. It owns balanced viscosity and outstanding heat stability during baking processing. It mixes seamlessly with fruit pulp, milk powder and other common filling raw materials without grain precipitation.
For sugar-free bakery fillings, this maltitol syrup solves common formulation challenges. It reduces water transfer between pastry crust and filling, keeping the outer crust crisp while the inner filling stays moist and tender. It delivers mild sweetness without tooth decay risk and avoids gritty crystals even after long storage. It works great for pastry cream, fruit fillings, chocolate spreads and sandwich cookie fillings.
Apart from bakery fillings, it is also suitable for sugar-free confectionery and functional foods. It retains soft texture of candies and serves as taste masking agent for nutritional supplements.
This maltitol syrup 80/55 is packed in leak-proof 250kg plastic drums, designed for reliable long-distance ocean shipment. Custom packaging can be discussed for large bulk orders. When sealed and kept in cool, dry, ventilated warehouse away from direct sunlight and high temperature, 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 | 80.1% | Refractometry |
| Maltitol (dry basis) | 56.2% | HPLC, refractive index |
| Sorbitol (dry basis) | 4.8% | HPLC, refractive index |
| pH (50% solution) | 6.2 | pH meter |
| Water | 19.9% | 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 |
A lot-specific certificate is issued with each drum, and a safety data sheet is available on request.
Sandwich biscuit cream. The syrup is blended with fat and a small amount of water to reach a depositing viscosity that holds a ribbon without running. Its non-crystallising nature keeps the cream smooth at the cut edge, and the low water activity slows the moisture migration that softens the biscuit over time.
Co-extruded cereal and snack bars. Filling is pumped into the bar before the bake or the drying tunnel. Because the syrup will not grain under heat, the core stays fluid enough to fill the cavity evenly and does not set into a hard, chalky centre.
Fruit and jam-style fillings. Pectin or starch gels sweetened with this syrup hold a clear, glossy set at 30-40% syrup solids, and the reduced water activity extends the mould-free window on an ambient-stored pastry.
Doughnut and bun injection. A filling for post-bake injection must stay pumpable at room temperature and must not weep into the crumb. The 80% solids grade gives body without added starch, so the injected volume stays where it is placed.
Frozen and chilled desserts. The same syrup resists syneresis through a freeze-thaw cycle, which keeps a cream layer from releasing water after the product is thawed for display.
Each lot is released on dry substance, maltitol content, water, pH and reducing sugars, with metals and microbiological counts run before the drum is closed. Because water activity drives the shelf behaviour of a filling, we report the solids and water figures that your own Aw calculation depends on, rather than a single combined number.
Lot codes tie the drum to the evaporation run and to the retained sample, so a filling that behaves differently on the line can be checked against the syrup that went into it. Re-test on the retained sample is available on request.
Standard packing is a 250kg food-grade steel drum, lacquered inside, hot-filled and sealed with a clamped lid over a liner. Bulk buyers can take 1000kg IBCs with a bottom valve. Drums are palletised four high, and 80 drums load a 20ft container; IBC loads run 18-20 units. Customer labels and neutral packing are both available.
Keep the containers in a dry, shaded store at 15-30°C and away from strong odours, which the syrup can pick up through the drum bung. Warm a cold drum to 40°C and roll it before use so the solids are uniform, and reseal after drawing. Do not allow water to enter the drum, since dilution will raise the water activity of any filling made from it. Sealed product holds its specification for 24 months.
