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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, COA,SDS |
| Model Number: | GLMA-01277 |
| Minimum Order Quantity: | 1300kg |
|---|---|
| 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, T/T, D/P, D/A |
| Supply Ability: | 1000MT per month |
| Uses: | Sugar-free Candies, Chocolates, Baked Goods, Chewing Gum | Glycemicindex: | Low (around 35) |
|---|---|---|---|
| Storageconditions: | Store In A Cool, Dry Place Away From Direct Sunlight | Productname: | Maltitol Syrup |
| Allergeninformation: | Generally Recognized As Safe, Non-allergenic | Stability: | Stable Under Normal Storage Conditions |
| Shelflife: | 12-24 Months | Solubility: | Highly Soluble In Water |
| Tasteprofile: | Minimal / Almost No Cooling Effect | Caloricvalue: | 2.1 Kcal/g |
| Type: | Sugar Alcohol Syrup | Allergen Info: | Generally Allergen-free And Non-GMO |
| Caloric Value: | 2.1 Kcal/g | Glycemic Index: | Low (Approximately 35) |
| Hygroscopicity: | Moderate |
Maltitol Syrup 80/55 is a clear, colourless viscous liquid containing D-Maltitol (CAS 585-88-6). This food grade product features 80% solid content and minimum 55% D-maltitol on dry basis. It works as low-calorie humectant and mild sweetener, specially designed for sugar-free chocolate manufacturing. It helps control recrystallization of cocoa butter, improves flow property and delivers a smooth, pleasant mouthfeel for chocolate masses.
Our food grade maltitol syrup 80/55 is produced under strict food safety control. Each batch is fully tested before shipment. COA and MSDS documents can be supplied for quality verification and customs clearance. It shows good thermal stability and great compatibility with cocoa mass, cocoa butter and other chocolate raw materials. It reduces bloom risk and stabilizes texture during tempering and long-term storage.
For sugar-free chocolate applications, this maltitol syrup brings obvious formulation advantages. It offers gentle sweetness without cariogenic effect. It optimizes the viscosity of chocolate slurry and minimizes sugar bloom and fat bloom. The finished chocolate keeps glossy surface and crisp texture, avoiding gritty crystals. It fits well for sugar-free chocolate bars, coated chocolates and chocolate fillings.
Apart from chocolate products, it can also be applied in sugar-free confectionery and functional foods. It retains moisture in candies and acts as taste masking agent for nutritional supplements.
This maltitol syrup 80/55 is packed in leak-proof 250kg plastic drums, suitable for long-distance ocean transportation. Custom packaging can be discussed for large bulk orders. When sealed and stored 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 | 80.4% | Refractometry |
| Maltitol (dry basis) | 56.8% | HPLC, refractive index |
| Sorbitol (dry basis) | 4.1% | HPLC, refractive index |
| pH (50% solution) | 6.0 | pH meter |
| Water | 19.6% | 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 |
A certificate is issued for each lot and a safety data sheet accompanies the first shipment on request.
Conched dark and milk chocolate. Charged into the melange with the cocoa liquor and part of the fat, the syrup is worked until the added water has gone off before refining. The mass then conches normally, and the maltitol stays in suspension without graining the non-fat solids.
Compound coating and enrobing. Compound masses take the syrup more readily because they skip tempering. Viscosity at the enrobing trough is set by the fat ratio, and the 80/55 grade keeps the solids load high enough that the coating still sets with a firm bite on a biscuit or bar.
Ganache, praline and truffle filling. Here the water is an asset. The syrup gives a smooth, non-grainy continuous phase that holds the fat emulsion, and its humectancy keeps the filling from drying at the cut face after the shell is sealed.
Chocolate-flavoured spreads. A spread needs a yield value low enough to be knifeable straight from the jar but high enough not to slump on the shelf. Blending the syrup against the fat and the cocoa solids sets that balance, and the low reducing sugar level keeps the colour from drifting during storage.
Replacement is usually computed on sweetness at roughly 1.1 times the sucrose weight, then corrected for the water the syrup introduces so that the total moisture of the mass stays under 1%. Our technical team can review the balance for a given recipe.
The high maltose feed syrup is tested for dextrose equivalent and colour before it enters the hydrogenation loop, and the converted liquor is polished through ion exchange before evaporation to 80% solids. At the filling head, each lot is checked for dry substance by refractometer and for maltitol and sorbitol by HPLC; water is confirmed by Karl Fischer and pH on a 50% dilution.
Because chocolate makers are sensitive to moisture, the water figure is held to a narrow band and the certificate reports it directly rather than leaving it to be inferred from dry substance. Lot codes link the drum to its evaporation run, and retained samples are held for re-test.
Product is filled hot into 250kg lacquered steel drums with a food-grade liner and a clamped, gasketed lid, or into 1000kg IBCs with a bottom valve for plants that pump from the container. Drums travel four to a pallet, shrink-wrapped, and 80 drums fit a 20ft container; an IBC shipment loads 18-20 units. Both formats are labelled with net weight, lot code and production point, and neutral labelling is available.
Hold the drums between 18 and 35°C in a dry store, clear of radiators and uninsulated roof panels. At low temperature the syrup becomes stiff and can begin to crystallise, so warm a chilled drum to 45°C and homogenise it before use. Keep lids tight between draws, since a skin will form on any exposed surface, and never stack drums more than two high without a pallet board. Sealed material keeps its declared solids for 24 months.
We are a trusted bulk supplier with stable stock for FCL shipments. Normal lead time is 7–10 days after receiving deposit. Payment terms include T/T and sight L/C. Small lab samples are available for chocolate formulation testing; buyers only need to bear sample freight. Our export team has rich experience exporting sugar alcohol food additives and preparing export paperwork. We provide full support throughout your import process. Chocolate manufacturers, food factories and global distributors are welcome to contact us for quotation and technical consultation.
