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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, COA,SDS |
| Model Number: | GLMA-01771 |
| 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 |
| Hygroscopicity: | Low To Moderate | Viscosity: | Moderate Viscosity At Room Temperature |
|---|---|---|---|
| Caloricvalue: | 2.1 Kcal/g | Storageconditions: | Cool, Dry Place Away From Direct Sunlight |
| Caloric Value: | 2.1 Kcal/g | Glycem Icindex: | Low (around 35) |
| Productname: | Maltitol Syrup | Glycemicindex: | Low (around 35) |
| Sweetness: | Approximately 75-90% Of Sucrose | Regulatorystatus: | Approved As Food Additive In Many Countries |
| Uses: | Sugar Substitute In Confectionery, Bakery, Pharmaceutical | Stability: | Stable Under Heat And Acidic Conditions |
| Shelflife: | 12-24 Months When Stored Properly | Glycemic Index: | Low (around 35) |
| Type: | Sugar Alcohol Syrup |
Maltitol Syrup 75/50 is a clear, colourless viscous liquid with D-Maltitol (CAS 585-88-6), food grade additive E965. It contains 75% solid content and minimum 50% D-maltitol calculated on dry basis. Serving as a non-crystallizing sweetener and humectant, this syrup is ideal for sugar-free candy production. It locks moisture inside candy bodies, stops grainy crystal formation and maintains consistent soft or chewy texture over shelf life.
Our food grade maltitol syrup 75/50 is manufactured following strict food safety requirements. Every batch is fully analyzed in the laboratory before dispatch. COA and MSDS can be provided for quality audits and import customs clearance. It exhibits moderate viscosity and good thermal stability during candy boiling and forming processes. It blends easily with other candy raw materials without unwanted precipitation.
For sugar-free candy production, this maltitol syrup solves common formulation defects. It delivers mild, clean sweetness with no cariogenic risk. It keeps hard candies less brittle and preserves the tenderness of soft candies. It works well for hard candies, fruit pastilles, chewy candies and sugar-free lozenges, preventing surface sanding and texture deterioration.
Beyond candy production, it can also be used in bakery goods and nutritional functional foods. It retains moisture in baked items and masks bitter taste for low-calorie nutraceutical supplements.
This maltitol syrup 75/50 is packed in leak-proof 250kg plastic drums, reliable for cross-ocean bulk transport. Custom packaging options can be discussed for large volume orders. When sealed and stored in a cool, dry and ventilated warehouse away from direct sunlight and high temperature, its shelf life reaches 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 | 75% min |
| Maltitol content (dry basis) | 50% min |
| pH (50% solution) | 5.0-7.5 |
| Reducing sugars | 0.3% 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 | 75.3% | Refractometry |
| Maltitol (dry basis) | 52.4% | HPLC, refractive index |
| Sorbitol (dry basis) | 4.6% | HPLC, refractive index |
| pH (50% solution) | 6.1 | pH meter |
| Water | 24.7% | Karl Fischer |
| Reducing sugars | 0.06% | 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 released against the specification above, and the certificate travels with the shipping documents. A safety data sheet is available on request.
High boiled candy. The syrup is charged with the cook water and boiled under vacuum to a final solids level set by the target hardness. Because the polyol blend resists crystallisation, the melt can be discharged onto the cooling belt, coloured and flavoured, and passed through the batch roller and rope sizer without the white streaks that signal graining.
Deposited sweets and lollipops. Depositing needs a melt that releases cleanly from the mould and holds its shape on the cooling tunnel. The 75% dry substance grade gives a viscosity low enough to fill small mould cavities, while the finished piece keeps a glassy surface rather than a dull, moisture-blushed face.
Chewy candy and toffee. Blended with a fat phase and a texture modifier, the syrup keeps the chew supple over the shelf period and holds water where it is wanted, so the piece does not turn waxy or dry at the surface of the wrap.
Acidified and mint confectionery. Citric and malic acid additions at the flavouring stage do not invert this syrup, since it carries no sucrose to hydrolyse. Sour notes therefore stay clean and the sweet does not darken around the acid dose point.
Replacement is normally made at 1.05-1.15 times the sucrose weight to match sweetness, with the cook temperature trimmed by 2-4°C to allow for the polyol boiling point. Our technical team will work through the solids balance with your production side.
Control starts at the high maltose glucose syrup intake, where dextrose equivalent, dry substance and colour are checked before hydrogenation. After the reactor, the liquor passes ion exchange and evaporation, and each lot is sampled at the evaporator outlet and again at the filling head. Maltitol and sorbitol distribution are measured by HPLC, water by Karl Fischer, and dry substance by refractometer against a temperature-corrected table.
Every drum carries a lot code that repeats on the pallet label and on the certificate, so a drum in your store can be traced to its evaporation run. Retained samples are kept for re-test, and a stability sample from each lot is held to confirm that no crystallisation appears in the drum over time.
The standard pack is a 250kg food-grade steel drum with a lacquered interior and a sealed liner, filled at 70-75°C and closed with a clamped lid. For larger draw-off, a 1000kg IBC with a bottom discharge valve is available. Drums are stacked four per pallet, shrink-wrapped and strapped; a 20ft container takes 80 drums, and IBC shipments load 18-20 units depending on the destination weight limit. Neutral or buyer-labelled drums can be arranged for bulk orders.
Keep drums and IBCs under cover at 15-35°C, out of direct sunlight and away from steam lines or heater banks. The syrup thickens as it cools and can start to deposit crystals below 10°C, so bring a cold drum back to 40-45°C in a warming room and roll or stir it before drawing off. Close the lid or valve after each use to stop surface skinning, and keep the container upright in case of a leaking gasket. Under these conditions the sealed product holds its specification for 24 months.
We are a dependable bulk supplier with stable stock for full container shipments. Normal lead time is 7–10 days after deposit confirmation. We accept T/T and sight L/C payment terms. Small lab samples are available for candy formulation trials; buyers only need to cover sample freight. Our export team has rich experience exporting sugar alcohol food additives and preparing export documents. We offer full support for your import procedures. Candy manufacturers, food processors and global distributors are welcome to contact us for quotation and technical consultation.
