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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, COA,SDS |
| Model Number: | GLMA-0136903 |
| Minimum Order Quantity: | 100kg |
|---|---|
| Price: | USD1.00-USD1.65/KG FOB QINGDAO, CHINA |
| Packaging Details: | 25kg/Bag with Paper Drum and PE Inner |
| Delivery Time: | 7 - 10 working days |
| Payment Terms: | L/C, T/T, D/P, D/A |
| Supply Ability: | 1000MT per month |
| Sweetnesslevel: | 70-90% Of Sucrose | Tasteprofile: | Sweet, Mild Cooling Effect |
|---|---|---|---|
| Productname: | Maltitol Powder | Shelf Life: | 2 Years When Stored Properly |
| Solubility: | Highly Soluble In Water | Casnumber: | 585-88-6 |
| Storageconditions: | Cool, Dry Place Away From Direct Sunlight | Ins No: | E965 |
| Molecular Weight: | 344.31 G/mol | Safety: | Generally Recognized As Safe (GRAS) |
| Caloric Value: | 2.1 Kcal/g | Appearance: | White Crystailline Or Powder |
| Hygroscopicity: | Low To Moderate | Allergeninformation: | No Known Allergens, Gluten‑free |
| Origin: | Derived From Hydrogenation Of Maltose |
Maltitol powder shows up on more ingredient shortlists every year, and buyers usually arrive with the same questions: is it really sugar-free, will it taste cold, does it brown, which mesh do I need, and where is the proof? This page answers those questions the way a supplier should - straight from the specification sheet (Food Grade FCC V) and the reference COA (BP/USP/EP/FCC quality criteria) that accompany this product.
Grade scope: food grade and for confectionery / bakery / cosmetic (daily-chemical) use. Batch and date details are omitted by design.
| Question | One-line answer |
| What is it? | Maltitol powder - a white crystalline sugar alcohol (polyol), hydrogenated maltose, very soluble in water |
| Is it sugar-free? | Used in sugarless hard candy, gum, chocolate and more; reducing sugars just 0.02% in the reference lot |
| Does it taste cold? | No - negligible cooling effect, very similar to the subtle cooling of sucrose |
| Does it brown in cooking? | Virtually no reducing sugar to drive browning - clean colour in cooked sweets |
| Which standards? | Food Grade FCC V specification; COA per BP/USP/EP/FCC quality criteria |
| Allergens? | Contains none of the ingredients on the EC allergen list |
| Particle sizes? | 30-80 mesh and 80-400 mesh |
| Packing? | 25 kg kraft bags with PE inner liner |
Short answer: maltose from starch, put through hydrogenation to become the disaccharide sugar alcohol C12H24O11.
The specification describes maltitol as a disaccharide made by hydrogenating maltose obtained from starch. The finished powder is white and crystalline, and - as is normal for commercial maltitol - contains small amounts of sorbitol and related polyhydric alcohols. Two practical notes for the warehouse: it is very soluble in water and slightly soluble in ethanol.
| Identity | Value |
| CAS number | 585-88-6 |
| INS / E number | INS 965 (EU listing E965) |
| H.S. code | 3824 9099 |
| Molecular formula / weight | C12H24O11 / 344.31 |
| Appearance | White, crystalline powder |
| Solubility | Very soluble in water; slightly soluble in ethanol |
Short answer: it is a sugar alcohol, not sucrose, and it is specified for sugarless products.
The specification lists maltitol for sugarless hard candies, chewing gum, chocolates, baked goods and ice cream - product categories built around removing sugar. Two data points support what formulators see in the batch: reducing sugars at 0.02% (limit 0.1%) and an assay of 99.42% inside the 99.0% - 101.0% window. What the certificate does not do is make health claims - so keep any 'sugar-free' or nutritional wording aligned with your target market's labelling rules.
Short answer: the specification does not put a number on it - it says the sweetness is high enough to be used without blending with other sweeteners.
That single sentence matters more than a percentage: many sweeteners only work in blends, while maltitol can carry the sweetening load on its own. For dosing guidance, treat it as a sweetener that behaves close to sucrose and always confirm the exact ratio in your own pilot batch, because sweetness perception varies with the application.
Short answer: no - it shows a negligible cooling effect, close to the subtle cooling you get from sucrose.
The specification explains why: maltitol has a positive heat of solution, which is the physical reason most sugar alcohols taste cold when they dissolve on the tongue. Maltitol's effect is described as very similar to the subtle cooling of sucrose - one of the reasons it is a favourite in chocolate, where a strong cooling sensation would ruin the mouthfeel.
Short answer: its reducing-sugar load is minimal, so the usual browning driver is barely present.
Browning in cooked sweets is largely a reaction between reducing sugars and other ingredients (Maillard browning). This product holds reducing sugars to 0.02% against a 0.1% ceiling - effectively negligible - which is why sugarless hard candy and chocolate made with it keep their colour and flavour through high-temperature processing. No single certificate can promise a finished product's colour, so always run your own heat trial.
Short answer: two documented cuts - choose by how the powder must behave in your mixer.
| Particle size | Think of it for |
| 30-80 mesh | Standard dry blending, general confectionery and bakery work |
| 80-400 mesh | Fine-texture applications, smoother blends and coatings |
Tell us your process and target texture and we will confirm the matching cut for a trial order.
Short answer: per the specification, it contains none of the ingredients on the EC allergen list.
The allergen statement is printed directly on the specification sheet - a useful document to keep in your own supplier file and to show customers who ask about clean labels.
Short answer: assay, reducing sugars, water, conductivity and lead - in that order.
| Checkpoint | Limit | Reference COA |
| Assay | 99.0% - 101.0% | 99.42% |
| Related products | <= 1% | 0.58% |
| Reducing sugars | <= 0.1% | 0.02% |
| Water | <= 0.5% | 0.09% |
| Conductivity | <= 20 µS/cm | 4.8 µS/cm |
| Sulfated ash | <= 0.10% | 0.02% |
| Lead | <= 0.5 ppm | 0.01 ppm |
| Nickel / Arsenic | <= 0.5 ppm each | < 0.5 ppm |
| Melting point | 148 - 151°C | 149.5°C |
Microbiology on the same certificate: total bacteria count < 10 pcs/g (limit 20), molds and yeasts < 10 pcs/g (limit 10), E. coli negative, Salmonella negative.
Short answer: specification to Food Grade FCC V; reference COA issued against BP/USP/EP/FCC quality criteria.
Identity is verified by four methods (identification A, B, C, D), and the certificate carries the three-signature release line - analyst, checker and supervisor. The same COA concludes 'the results conform to the specification'. Keep the scope straight: this is a food-grade product for food, confectionery, bakery, frozen dessert and cosmetic (daily-chemical) use, not a pharmaceutical grade.
Short answer: 25 kg kraft bags with PE inner liner, transported as general chemicals.
| Topic | Detail |
| Packing | 25 kg/bag - kraft bag with PE inner |
| Transport | In line with requirements for general chemicals |
| Storage | Cool, dry, ventilated environment; keep bags sealed |
Short answer: yes - a current COA and specification are sent with every enquiry and every shipment.
The complete reference panel is reproduced at the end of this page so your QC team can compare it against the certificate quoted for your own order.
| Test | Specification | Reference COA |
| Description | White, crystalline powder | Conforms |
| Identification | A, B, C, D | Conforms |
| Assay | 99.0% - 101.0% | 99.42% |
| Related products | <= 1% | 0.58% |
| Specific optical rotation | +105.5 to +108.5 | +106.5 |
| Reducing sugars | <= 0.1% | 0.02% |
| Water | <= 0.5% | 0.09% |
| Particle size | 30-80 mesh / 80-400 mesh | - |
| Heavy metals | <= 10 ppm | < 10 ppm |
| Sulphates | <= 0.01% | Conforms |
| Sulfate | <= 100 ppm | < 100 ppm |
| Chloride | <= 50 ppm | < 50 ppm |
| Conductivity | <= 20 µS/cm | 4.8 µS/cm |
| Sulfated ash | <= 0.10% | 0.02% |
| Lead | <= 0.5 ppm | 0.01 ppm |
| Nickel | <= 0.5 ppm | < 0.5 ppm |
| Arsenic | <= 0.5 ppm | < 0.5 ppm |
| Melting point | 148 - 151°C | 149.5°C |
| Total bacteria count | <= 20 pcs/g | < 10 pcs/g |
| Molds and yeasts | <= 10 pcs/g | < 10 pcs/g |
| Escherichia coli | Negative | Negative |
| Salmonella | Negative | Negative |
· Sugarless hard candies and chewing gum - sweetness that can stand alone, clean colour in cooking
· Chocolate and coated confections - negligible cooling, so the mouthfeel stays close to real chocolate
· Baked goods and desserts - humectant and texturizing support from a stable dry powder
· Ice cream and frozen desserts - sweetness and body without sugar
· Syrups - lower crystallization risk, so caps are less likely to stick
· Cosmetics / daily-chemical - emollient and humectant function beyond food
Maltitol powder is supplied per the documentation issued by Golden Grain Group Limited (No. 9, Fulong Road, Qingdao, Shandong Province, China). Reference-lot COA evidence is shown above; each order ships with its own current, lot-specific COA.
Request a quotation: quantity, target mesh and destination port - current COA, specification and written pricing will follow.
Qingdao Golden Grain Chemical Co., Ltd, invested by Golden Grain Group Limited, one professional manufacturer and exporter since 2000, is devoted to supplying products and solutions to food & beverage, medicine, animal feed & nutrition, personal care & household, construction, agriculture.
Golden Grain Group Limited have professional staff, advanced production lines and complete lab equipment, pass GMP, HACCP, ISO, HALAL, KOSHER, BRC, GMP-Free, and other necessary certificates, which ensure our quality to be international standard. For many years' experience, we are exporting our products to more than 60 countries in the world.
"Quality Products", "Efficient Service", Golden Grain Group Limited hope to enter good business cooperation with customers at home and abroad for long.
