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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, ISO22000, HALAL, KOSHER |
| Model Number: | GLMA-02168 |
| Minimum Order Quantity: | 100kg |
|---|---|
| Price: | USD1.00-USD1.65/KG FOB QINGDAO, CHINA |
| 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, T/T, D/P, D/A |
| Supply Ability: | 1000MT per month |
| Grade: | Food Grade / E965 | Application / End Use: | Bakery Filling, Ice Cream, Frozen Dessert, Chocolate |
|---|---|---|---|
| Function: | Bulk Sweetener, Humectant, Sugar Substitute | Properties: | Non-Cariogenic, Low Calorie |
| Form & Appearance: | Clear Viscous Syrup | Concentration: | HSH 85/55 |
| Synonyms / Other Names: | Maltitol Syrup, Hydrogenated Starch Hydrolysate, HSH | CAS No. / E-Number: | 585-88-6 / E965 |
| Packaging: | 250kg / 275kg Drum | Certification: | ISO 9001, ISO 22000, Halal, Kosher |
| Sweetness: | About 75% Of Sucrose; Energy 2.1 Kcal/g | PH (50% Solution): | 5.0 - 7.0 |
| Reducing Sugars: | 0.3% Max On Dry Basis (typical 0.06%) | Sorbitol Content: | 6% Max On Dry Basis (typical 4.6%) |
| Shelf Life: | 24 Months, Unopened, Above 5 °C |
Maltitol Syrup 85/55 is a clear, colourless viscous liquid containing D-Maltitol (CAS 585-88-6). This food grade product has 85% solid content and a minimum 55% D-maltitol on dry basis. It functions as a low-calorie humectant and gentle sweetener, well suited for ice cream and frozen dessert manufacturing. It controls ice crystal growth, improves overrun and creates a creamy, smooth mouthfeel in frozen formulations.
Our food grade maltitol syrup 85/55 is manufactured under strict food safety management. Every batch is fully tested prior to shipment. COA and MSDS are available for quality validation and import customs clearance. It demonstrates good freeze-thaw stability and excellent compatibility with milk solids, emulsifiers and other raw materials used in ice cream production. It reduces the formation of large ice crystals during cold storage.
For sugar-free ice cream and frozen desserts, this maltitol syrup is a valuable formulation ingredient. It delivers mild sweetness without high glycemic impact, inhibits coarse ice crystal development, and keeps the texture creamy instead of icy and grainy. It also improves scoopability and extends shelf stability of frozen finished goods.
Besides ice cream, it can be applied in sugar-free confectionery, bakery items and nutritional functional foods. It locks moisture to maintain soft texture and masks unpleasant bitter flavours in supplements.
This maltitol syrup 85/55 is packed in leak-proof 250kg plastic drums for safe long-distance sea transportation. Custom packaging can be negotiated for large bulk orders. When stored sealed in a cool, dry and ventilated warehouse away from direct sunlight and high temperature, its 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 | 85% min |
| Maltitol content (dry basis) | 55% min |
| pH (50% solution) | 5.0-7.5 |
| Water | 15% 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 | 85.2% | Refractometry |
| Maltitol (dry basis) | 56.5% | HPLC, refractive index |
| Sorbitol (dry basis) | 4.3% | HPLC, refractive index |
| pH (50% solution) | 6.1 | pH meter |
| Water | 14.8% | 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 |
Each drum is released against the specification, and the certificate is issued before dispatch.
Dairy ice cream. The syrup replaces part of the sucrose and glucose syrup in the sweetener blend, usually at 25-50% of the sugar phase on a solids basis. Freezing point, overrun and draw temperature are then re-balanced against the milk solids so the product keeps its firmness at the cabinet temperature.
Water ice and sorbet. Without fat to mask coarseness, a sorbet lives or dies on crystal size. The polyol blend moderates freezing point depression and raises the unfrozen serum phase, so the product scrapes smooth and resists recrystallisation during storage.
Frozen yogurt and soft serve. Soft serve is drawn at about -6°C, where a mix can easily become soupy. This grade gives body at that temperature and holds the shape of the swirl without the mix becoming sticky on the machine's dasher.
Reduced-sugar frozen dessert. Where sucrose is cut back, the solids lost have to be replaced. The 85% dry substance grade restores bulk and mouthfeel with fewer calories than the sugar it displaces, and it avoids the laxative load that comes with running a polyol too high in the formula.
Addition is normally set by targeting a freezing point rather than a fixed percentage; our technical team can work from your mix composition.
Release testing covers dry substance, maltitol and sorbitol distribution, water, pH, reducing sugars, metals and microbiological counts. For frozen applications the solids figure is confirmed by refractometry at the filling head and cross-checked by Karl Fischer, since a two-point drift in dry substance changes both the sweetness and the freezing behaviour of a mix.
Retained samples from each evaporation run are stored for re-test, and lot codes on the drum, the pallet label and the certificate make the delivery traceable to that run.
Supplied in 250kg lacquered steel drums with a food-grade liner and a clamped lid, or in 1000kg IBCs with a bottom discharge valve. Drums are shrink-wrapped four to a pallet and load 80 to a 20ft container; IBC shipments carry 18-20 units. Both formats are marked with lot code and net weight, and neutral or buyer labels can be applied.
Hold stock at 18-30°C in a closed store. The 85% grade is the most viscous of the three and becomes difficult to pump when cold, so keep drums in a tempered area or warm them to 45-50°C before transfer. Any crystallisation that appears on a cold drum will redissolve on warming with agitation. Keep bungs tight to prevent condensation inside the drum, and use stock in rotation. Shelf life in sealed packaging is 24 months.
We are a trusted bulk supplier with steady stock for FCL orders. Normal lead time is 7–10 days after receiving deposit. We accept payment terms such as T/T and sight L/C. Small lab samples are available for your ice cream formulation trials; buyers only need to cover sample freight. Our export team has rich experience exporting sugar alcohol food additives and preparing export paperwork. We offer complete support throughout your import process. Ice cream producers, food factories and global distributors are welcome to reach out for quotation and technical consultation.
