Sugar Free Maltitol Powder E965 Halal Kosher, Low Calorie Sugar Alcohol for Protein Bar and Meal Replacement, 25kg Bag, Bulk Supplier

Maltitol Powder E965 INS 965 Food Grade, Non-GMO Halal Kosher, Sugar Alcohol Sweetener for Protein Bar, Meal Replacement and Nutrition Powder, 25kg Bag

Bulk Maltitol Powder E965 Low Glycemic Sugar Alcohol, ISO 22000 Halal Kosher Certified, for Protein Bar, Meal Replacement Shake and No Sugar Added Dairy Drink, 25kg Kraft Bag

Product Overview

Maltitol Powder (D-Maltitol, CAS 585-88-6, INS 965 / E 965) is a crystalline sugar alcohol — a disaccharide polyol — made by hydrogenating high-maltose glucose syrup obtained from starch. It is about 90% as sweet as sucrose, supplies roughly 2.1 kcal/g, and has a negligible cooling effect, so a sugar-free formula built on it tastes closer to the sugar version than one built on xylitol or erythritol.

This listing is configured for the bar and meal-replacement side of the business rather than for chocolate. In a protein bar the bulk sweetener has to do more than taste right: it has to bind the mass, hold water activity low enough to protect the protein fraction, and stay non-sticky through a long ambient shelf life. Maltitol powder is a crystalline solid with low hygroscopicity, so it does not migrate moisture into the protein phase the way a syrup does, and it keeps the bar matrix soft rather than grainy after pressing and cooling. In a meal replacement powder or an RTD shake it works as bulk sweetener and carrier at the same time, dissolving cleanly with no metallic tail and no cooling spike to mask the flavour system.

For dairies the same grade is used to cut sugar in flavoured milk, drinking yogurt and fermented milk drinks, where a high-intensity sweetener at high usage would read as thin or bitter but maltitol keeps body and mouthfeel. In confectionery and bakery it is the standard bulk replacement for sucrose, used at 10–45% of formula depending on the application.

Because the material is plant-derived from starch and contains none of the allergens on the EC list, it suits vegan, vegetarian and free-from formulations. It is non-cariogenic — oral bacteria cannot ferment it into the acids that demineralise enamel — and it produces a lower glycemic response than sucrose, which is what supports a sugar-free, no-added-sugar or reduced-sugar claim on the finished pack. It does not take part in Maillard browning, so baked goods and bar coatings keep their intended colour.

Supply is backed by ISO 9001 and ISO 22000 systems together with Halal and Kosher certification. A batch-specific COA and the MSDS are issued before shipment, so incoming inspection and customs filing are covered before the container leaves.

Technical Specification

Particle size is the specification that decides which line the material runs on. The 20–40 mesh cut is coarse and free flowing, suited to dry blending and to gum or bar matrices where dusting is a problem. The 30–80 mesh cut is the general-purpose food grade used in chocolate, compound coating, bakery premixes and binder phases. The 80–400 mesh cut is the fine grade for direct compression, capsule filling blends and any application where content uniformity and a smooth mouthfeel matter more than flow. Mesh grades outside this list can be produced to order against an agreed particle size distribution.

Typical Certificate of Analysis

Every shipment is released against a batch-specific COA that reports the measured result next to the release limit, so incoming inspection can be checked line by line instead of against a generic datasheet. The COA number is printed on the bag and matches the certificate issued with the shipment. A sample COA and the MSDS can be sent before the order so your QA team can approve the material in advance.

Halal and Kosher certificates, including the issuing body, certificate number and validity dates, are provided on request so your compliance team can verify them with the certifier directly instead of taking our word for it.

Applications

Protein bars, nutrition bars and cereal bars. Maltitol powder is the bulk sweetener in the binder phase, typically combined with a syrup portion to control texture. Because it is crystalline and only slightly hygroscopic, it does not pull water into the protein fraction during storage, which keeps water activity in the safe band and limits the hardening and staling that shows up in bars after a few months on a warm shelf. It also raises the total solids of the binder without adding reducing sugars, so the bar browns less during baking or enrobing and holds its intended colour.

Meal replacement powder, protein powder and RTD shakes. In powdered drink mixes maltitol acts as bulk sweetener and carrier at once: it gives the scoop volume and mouthfeel that a high-intensity sweetener alone cannot, disperses without lumping, and keeps the reconstituted drink from reading as watery. In ready-to-drink shakes it supplies body and a sucrose-like sweetness profile with no cooling spike, so the flavour system does not need rebalancing around a minty or metallic note.

Flavoured milk, drinking yogurt and fermented milk drinks. Used to reduce or replace added sugar while holding viscosity and mouthfeel. Unlike a high-intensity sweetener at high usage, maltitol does not introduce bitterness that reads as sourness against a dairy base, which is the usual reason a reduced-sugar flavoured milk fails in tasting.

Sugar-free chocolate and compound coating. This is the largest single use worldwide. Maltitol's particle size, melting behaviour and mouthfeel sit closest to sucrose among the polyols, so a sugar-free chocolate can be refined, tempered and moulded on the same line as a sugar-based one, with only the conching and tempering curve adjusted.

Chewing gum, hard candy and gummy. Maltitol gives the glassy structure in hard candy and the chew in gum without the cariogenic sugar. In gum it is the bulk sweetener of the gum base; in gummy and jelly it works alongside a syrup portion to set texture.

Bakery and ice cream. Used to replace part of the sucrose for a reduced-sugar claim while keeping crumb structure, and in ice cream to lower the freezing point and control overrun.

Pharmaceutical and nutraceutical excipient. The 80–400 mesh cut is used in chewable tablets, direct compression and capsule-filling blends, where the non-cariogenic and low-glycemic profile matters for the patient group, and in sugar-free syrups and lozenges.

Typical inclusion levels, to be confirmed against your own trial data:

Quality Control

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 bar binder, a chocolate line or a gum base. Conformity to the BP, USP, EP and FCC monographs is declared on the same certificate, so a single document covers both the food and the excipient route.

Retention samples are kept from each batch, so a complaint can be traced back to the material actually shipped rather than to the lot record. The COA number printed on the bag matches the certificate issued with the shipment, which is what customs and incoming inspection check first.

The product contains none of the ingredients on the EC list of allergens. It is plant-derived from starch, non-GMO, and suitable for vegan and vegetarian formulations. No animal-derived processing aids are used in the crystallisation or drying stages.

Packaging & Shipping

Standard packing is a 25 kg kraft paper bag with a PE inner liner. The kraft outer layer takes printing and stacking load; the PE liner is the moisture barrier, and it is the part that matters for a product whose water content specification is 0.5% max — an unlined paper bag would pick up humidity in a container crossing the tropics and push the powder towards caking.

Bags are palletised and stretch wrapped for container loading. Minimum order quantity is 100 kg, and monthly capacity is 1000 MT, so a full container and a pallet-scale trial order are both workable. Lead time is 7 to 10 working days from order confirmation, FOB Qingdao, with L/C, T/T, D/P and D/A accepted.

For buyers running a private-label line, the fine 80–400 mesh grade is the one usually specified for powder blends and sachets, because it disperses faster in a small pack and does not settle out of a premix.

Storage & Handling

Store in a cool, dry, well-ventilated warehouse, off the floor and away from walls, with the bag sealed. Shelf life is 24 months unopened. Refrigeration is not required and is not recommended, because moving the bags in and out of a cold store creates condensation on the powder surface.

Maltitol powder is not strongly hygroscopic, but it should still be kept away from strong odours — it takes up volatile notes in a shared warehouse and will carry them into a bland dairy or beverage application. Re-seal an opened bag, use it first under FIFO rotation, and keep it out of direct sunlight. Under these conditions the material stays free flowing for the whole shelf life, and any caking found on receipt should be treated as a moisture ingress issue in transit rather than a property of the grade.

Why Choose Us

Most maltitol you get quoted on comes from one of two places: a trading desk reselling someone else's powder, or a plant that runs a single grade in a single packing. This listing sits in a different position — maltitol powder and maltitol syrup are both produced on our own hydrogenation and crystallisation lines, alongside sorbitol and the other polyols, which is what makes the specification, the batch size and the lead time negotiable rather than fixed.

One supplier for the whole sweetener system. A sugar-free bar or a sugar-free chocolate usually needs a powder portion and a syrup portion from the same polyol family. Buying both from one plant means one COA format, one certificate set, one container, and a powder-to-syrup ratio you can shift between orders without qualifying a second supplier and running a second approval.

The specification is a production parameter, not a catalogue item. Mesh grade, particle size distribution, water content and packing are set on the line. If your process needs a cut between our standard grades, or a tighter moisture limit for a dry blend, that is a specification sheet and a trial batch — not a different product with a different price and a different lead time.

The documents arrive before the goods do. Sample COA, MSDS, Halal and Kosher certificates, and the allergen and non-GMO statements are issued at quotation stage, so QA and compliance can approve the material while the order is still being priced. Every shipment then carries a batch-specific COA whose number is printed on the bag and matches the certificate in the shipping documents.

A trial order is treated as a real order. Minimum order quantity is 100 kg, so a formulation trial does not need a container commitment, while monthly capacity of 1000 MT means the same specification and the same certificates are still available when the trial becomes a production order. Lead time is 7 to 10 working days from confirmation, FOB Qingdao, with L/C, T/T, D/P and D/A accepted.

Formulation support, not just a datasheet. Inclusion levels for chocolate, chewing gum, bakery, ice cream and bar binders are sent with the quotation as starting points, to be confirmed against your own trial data. When a bar hardens after a few weeks or a coating loses gloss, the useful question is which polyol fraction moved and by how much — answering that from the COA and the inclusion level is usually faster than reformulating blind.

Packing chosen for the route, not for the warehouse. 25 kg kraft paper bags with a PE inner liner are standard, palletised and stretch wrapped for container loading, with the liner doing the moisture work rather than the paper. For buyers running sachets, premix blends or private-label packs, the fine grade is specified around dispersion and content uniformity instead of flow.