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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, COA,SDS，HALAL，KOSHER |
| Model Number: | GLMA-01369113 |
| 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 |
| Cas No: | 585-88-6 | Quality Standard: | FCC, EP, USP |
|---|---|---|---|
| E Number: | E965 | Meltingpoint: | 148-152°C |
| Safety Status: | Generally Recognized As Safe (GRAS) | Caloricvalue: | 2.1 Kcal/g |
| Storageconditions: | Store In A Cool, Dry Place | Stability: | Stable Under Normal Storage Conditions |
| Ins: | E965 | Allergen Information: | GRAS, Non‑allergenic |
| Tasteprofile: | Sweet With Low Cooling Effect | Einecs No: | 209-567-0 |
| Glycemic Index: | 35 |
Halal and Kosher Certified Maltitol Powder 30-400 Mesh Food Grade, E965, Low Calorie Non-Cariogenic Sweetener, 25kg Kraft Bag
Halal Kosher Maltitol Powder E965 Food Grade 30-400 Mesh, Sugar-Free Sweetener for Chocolate and Candy, 25kg Kraft Bag
Maltitol Powder Food Grade E965 30-400 Mesh, Halal and Kosher Certified, Low Calorie Bulk Sweetener, 25kg Kraft Bag Supply
Maltitol is the bulk sweetener that behaves most like sugar. It is about 90% as sweet as sucrose, it has almost no cooling effect on the tongue, and it builds the same body and mouthfeel that sugar gives a chocolate or a hard candy. That combination is why sugar-free chocolate, sugar-free candy and sugar-free chewing gum are built on maltitol rather than on any other polyol.
This grade is a white crystalline powder, 30-400 mesh, E965, supplied with Halal and Kosher certification. For buyers shipping into the Middle East, North Africa, Indonesia, Malaysia or Turkey, those two certificates are usually the first documents the purchasing team asks for — and they are the reason this listing exists as a separate product rather than another general-purpose maltitol page.
The powder is non-cariogenic, so it carries a "does not cause tooth decay" positioning, and it has a lower glycemic response than sucrose, which is what supports a "low calorie" or "sugar-free" claim on the finished pack.
| Item | Detail |
| Product name | Maltitol (D-maltitol) |
| Grade | Food grade, E965 |
| CAS number | 585-88-6 |
| Appearance | White crystalline powder, free-flowing |
| Particle size | 30-400 mesh |
| Sweetness | About 90% of sucrose |
| Cooling effect | Negligible |
| Cariogenicity | Non-cariogenic |
| Packaging | 25 kg kraft bag with PE inner liner |
| Shelf life | 24 months, unopened, dry storage |
Full analytical specification — assay, water content, reducing sugars, heavy metals, arsenic, lead, sulphated ash and microbiological counts — is issued on the batch Certificate of Analysis. A sample COA and MSDS can be sent before your order so your QA team can approve the material in advance.
Every shipment carries a batch-specific COA listing the measured result against the release limit for each parameter, so your incoming inspection can be checked line by line rather than against a generic datasheet.
The parameters reported on each COA:
Halal and Kosher certificate copies, including the issuing body, certificate number and validity dates, are provided on request — so your compliance team can verify them with the certifier rather than taking our word for it.
Sugar-free chocolate. This is the main use. Maltitol is the closest bulk sweetener to sucrose in particle size, melting behaviour and mouthfeel, which means a sugar-free chocolate made on maltitol can be tempered and moulded on the same line as a sugar-based one. Most sugar-free chocolate formulas sit in the 30-45% maltitol range on total weight.
Hard candy, chewing gum and gummy. Maltitol gives the glassy structure and chew that sugar gives, without the cariogenic sugar. In chewing gum it is used as the bulk sweetener in the gum base, typically 40-60% of the piece.
Bakery and ice cream. Used to replace part of the sucrose for a reduced-sugar claim while keeping crumb structure and freeze behaviour reasonably close to the sugar version.
Protein bars and coated snacks. Low water activity, good binding, and it does not draw moisture into the bar the way some syrups do.
Pharmaceutical. As an excipient in chewable tablets and sugar-free syrups, where the non-cariogenic and low-glycemic profile matters for the patient group.
Typical inclusion levels, to be confirmed against your own trial data:
| Application | Typical maltitol share | Comment |
| Sugar-free chocolate | 30 – 45 % of formula | Matches sucrose behaviour; check tempering on your line |
| Hard candy | 90 %+ of the sweetener system | Often paired with a small amount of polyol syrup |
| Chewing gum | 40 – 60 % of the piece | Bulk sweetener in the gum base |
| Bakery | 10 – 30 % sucrose replacement | Above this, crumb structure starts to change |
| Ice cream | 5 – 10 % | Lowers freezing point; adjust overrun |
The material is released against the specification on the batch COA, with assay, water content, reducing sugars and microbiological counts tested on every lot rather than periodically — those are the four parameters that change how maltitol behaves in a chocolate line or a gum base.
Retention samples are kept from each batch so a complaint can be traced back to the material actually shipped, and the COA number on the bag matches the certificate issued with the shipment.
Certifications carried:
| Certificate | Scope |
| ISO 9001 | Quality management system |
| ISO 22000 | Food safety management system |
| Halal | Product and process, issued by an accredited certification body |
| Kosher | Product and process, issued by an accredited certification body |
| Item | Detail |
| Standard packing | 25 kg kraft bag with PE inner liner |
| Pallet options | Confirmed per destination and palletisation |
| Container load | Confirmed per palletisation and destination port |
| Lead time | Confirmed against the current production schedule at order |
The kraft bag with PE inner liner is the standard export packing for this grade. It keeps the powder dry in transit and it is the format most European and North American buyers expect to receive.
Store sealed in a dry warehouse between 5 and 35 °C, away from direct sun and away from strong odours. Maltitol is hygroscopic: an opened bag should be resealed or used within the shift, and bags should not sit directly on a concrete floor in humid conditions.
Shelf life is 24 months in unopened bags under the conditions above.
Are the Halal and Kosher certificates product-specific? They cover the product and the process, not just the company. Copies with the issuing body, certificate number and validity dates are provided before an order so your compliance team can verify them directly with the certifier.
Maltitol or sorbitol for a sugar-free chocolate? Maltitol. It is sweeter, has almost no cooling effect, and matches sucrose closely enough to run on the same tempering line. Sorbitol is the better choice where you want a cooling sensation or a lower cost per unit of humectancy.
Why 30-400 mesh? It covers both the coarse end used where flow and dusting matter and the fine end used where fast dissolution matters. Tell us which end your line needs and we will confirm what is available from current stock.
How does maltitol affect digestion? Like all polyols, maltitol is fermented in the large intestine and tolerance is lower than for sucrose. That is a labelling question in some markets rather than a quality question, so confirm the permitted claim and any required warning with your local regulatory advisor.
Can you supply a sample before a container order? Yes. A sample and its COA are issued before the commercial order so your lab can run a trial batch first.
This page describes food-grade maltitol powder to E965 for sugar-free food and pharmaceutical applications. It does not set maximum inclusion levels for any product category or market — those depend on your local regulation and your own trial work. We supply the material and its documentation; the formulation decision stays with your technical team.
