Maltitol Syrup for Sugar-Free Jelly, Pudding and Fruit Preparation, E965(ii) 75/50, 75 Brix Low Glycemic Humectant, ISO 9001 Factory, 275kg Drum Bulk Supply

Product Overview

Maltitol Syrup 75/50 is a food-grade bulk sweetener in liquid form: a clear, colourless, viscous hydrogenated starch hydrolysate (HSH) supplied at 75% dry substance — 75 Brix — with a minimum 50% D-maltitol on dry basis, the balance being sorbitol and hydrogenated oligosaccharides. It is identified as E 965(ii) in the EU additive list and INS 965(ii) under Codex, with the CAS number 585-88-6. It is the grade we supply when a formulator needs bulk, sweetness and moisture control from one pourable ingredient rather than from three separate additions.

That combination is what jelly, pudding and fruit preparation lines need. A jelly that weeps in the pack, a fruit preparation that grains back to a dull white haze, or a reduced-sugar dessert that reads flat next to the full-sugar reference — all three are moisture and crystallisation problems before they are flavour problems, and all three are what a non-crystallizing polyol syrup is there to solve. The polyol distribution keeps the syrup from seeding crystals: not in a jelly body, not in a fruit preparation held at 60-65 Brix, and not in a filling that sits next to a water-rich phase.

At 75 Brix the syrup arrives with most of its solids already in solution, so a jelly mass or a fruit preparation needs less boil-off to reach its set point, and the water it contributes to your formula is a fixed number you can calculate from the delivery note rather than a figure that drifts between drums. It is pumpable warm and meters cleanly by mass, which matters on a depositor where piece weights have to stay uniform across a multi-row mould board.

Because there is no sucrose in the syrup, there is nothing to invert during cooking. The gel point of a pectin or carrageenan system stays where the formula puts it, and the finished piece does not darken in the cooker or in a warm warehouse — reducing sugars are held at 0.3% maximum, typically around 0.05%, so there is very little Maillard substrate in the mass.

We hydrogenate, deionise and evaporate on our own line and fill from that stream, so the dry substance and maltitol figures on the certificate are release values from the lot you receive, not a catalogue average. Every lot is analysed for dry substance, maltitol, sorbitol, water, pH, reducing sugars, ash, heavy metals and microbiological counts before the drum is closed.

At a glance

• E 965(ii) / INS 965(ii), CAS 585-88-6, food grade
• 75% dry substance (75 Brix), 50% min D-maltitol on dry basis
• Non-crystallizing, low glycemic, non-cariogenic, heat stable
• Colourless and transparent, so a jelly stays translucent and a fruit prep keeps its colour
• Sweetness about 75% of sucrose, without the cooling note a heavy sorbitol load brings
• 275kg drum standard, 1300kg IBC available, 24 months sealed shelf life

Technical Specification

The certificate of analysis issued for each shipment is the governing document. Energy conversion factors differ between markets — confirm the figure your labelling rules require.

Typical Certificate of Analysis

A lot-specific certificate is issued with each drum or IBC. A safety data sheet accompanies the shipment for customs and customer audit files.

Applications

Fruit preparation for yogurt, ice cream ripple and bakery filling. A fruit prep has to hold 60-65 Brix, stay glossy, and not release water into the dairy phase it sits against. The syrup carries the bulk and the humectancy in one ingredient, keeps the preparation from graining at the surface, and leaves the fruit colour clean because it contributes almost no browning substrate. Pectin-set and starch-set preparations both run on it.

Sugar-free jelly candy and starch-moulded jelly. Jelly is where a non-crystallizing bulk sweetener earns its place: the body must stay translucent, the cut face must be clean, and the piece must not develop a white skin in the drying room. At 75 Brix the syrup replaces part or all of the glucose syrup solids without changing the gelatin or pectin system around it, and because it brings no sucrose there is no inversion drift as the acid level is adjusted for flavour.

Pudding, dessert gel and mousse. Starch-set and gel-set desserts need body without a hard, glassy set. The syrup holds water in the matrix, keeps the dessert from syneresis in the cup over shelf life, and delivers a sweetness close to sucrose with less of the cooling effect that a high sorbitol load brings.

Acidified and fruit-based drinks. At 3-6% solids the syrup gives body to a reduced-sugar drink that would otherwise read as watery, and it does not crystallize in a chill chain.

Where the grade fits best. 75/50 is the workhorse for jelly and fruit preparation: enough maltitol to suppress crystallisation, enough water to keep the syrup pourable at 40-50°C, and a solids level high enough that the boil-off step stays short. Where a formula needs higher solids or a firmer body, the 80/55 and 85/55 grades run on the same line.

Starting points — confirm on your own trial

These figures are starting points from our technical team, not a fixed recipe. Inclusion level is set by your target texture, the water activity you need to reach, and the labelling claim you intend to make — we will run the ratio through with you before you commit to a container.

Replacing sucrose or glucose syrup. Sweetness is about 75% of sucrose on a solids basis, so a straight sucrose replacement needs roughly 1.3 times the solids mass to hold the same sweetness. Most jelly and fruit-prep formulas take part of that back by trimming acid, by keeping a small sucrose fraction for flavour, or by accepting a slightly lower sweetness in a reduced-sugar positioning. On a solids basis the syrup can replace glucose syrup close to 1:1, but check the water balance: at 75 Brix it carries less water than a 42 DE glucose syrup, so the cook solids need to be recalculated.

Quality Control

Release testing covers dry substance, the maltitol and sorbitol fractions, water, pH, reducing sugars, conductivity ash, heavy metals and microbiological counts. Because jelly texture and fruit-prep Brix both depend on the cooked solids, dry substance is confirmed by refractometry and by Karl Fischer rather than a single method, so a two-point shift cannot pass on one reading.

The maltitol fraction is quantified by HPLC on every lot rather than inferred from the solids. For a formulator building a reduced-sugar or low-glycemic calculation, that is the number that has to be defensible.

Lot codes link the drum to its evaporation run and to the retained sample kept in our laboratory. If a batch of jelly demoulds differently from the trial, the syrup that went into it can be re-tested without opening a new drum.

We operate under ISO 9001 and ISO 22000 with HACCP-based process control, and hold Halal and Kosher certification. Certificates and specifications can be issued in the buyer's name for audit and import clearance.

Packaging & Shipping

Standard packing is a 275kg food-grade HDPE drum with two sealed bungs, filled warm and closed under a liner. Buyers running a continuous line can take 1300kg IBCs with a bottom valve, or flexible bags where the receiving area has its own transfer pump. 250kg and 270kg drums are available on request.

Drums are palletised and strapped for the voyage; a 20ft container takes around 80 drums subject to the destination weight limit, and IBC loads run 18-20 units. Neutral labelling is available if the goods are being sold on to your own customers, and buyer-labelled packing can be arranged for repeat programmes.

Standard lead time is 7-10 working days from order confirmation. L/C, T/T, D/P and D/A terms are accepted. Full container and LCL shipments are both supported, and mixed loads with our other polyols can be consolidated on request.

Storage & Handling

Store sealed containers under cover at 15-30°C, away from strong odours — the syrup picks these up through the bung. Warm a cold drum to 40-45°C and roll or circulate it before use so the solids are uniform, then reseal immediately after drawing.

Never let water into the container. Dilution lowers the solids and raises the water activity of the finished jelly or fruit prep, which changes both the set and the shelf behaviour.

Drain transfer lines after use to avoid a heel that can crystallise and block the line. Stack no more than two pallets high. Sealed product holds its specification for 24 months.

Regulatory & Labelling

Identity. E 965(ii) is the additive identity for maltitol syrup in the EU additive list; INS 965(ii) is the corresponding Codex identity; the CAS number is 585-88-6. The (ii) suffix matters: E 965(i) is maltitol as such, E 965(ii) is the syrup. Use the identity that matches the ingredient you are declaring.

Labelling. Ingredient declaration is normally "maltitol syrup", or "maltitol syrup (E 965(ii))" where the additive number is required. Maltitol syrup is a polyol, and EU food information rules require a food with more than 10% added polyols to state "contains polyols", with the laxative-effect warning where that threshold is crossed. Both statements depend on the whole recipe, not on this ingredient alone — your regulatory team should confirm which apply in your market.

Sugar-free and reduced-sugar claims. Maltitol is a polyol and is not classified as a sugar. Whether your finished jelly, pudding or fruit preparation can carry a sugar-free or reduced-sugar claim depends on the complete recipe and on the labelling rules of the destination market. We supply specification, certificate and safety data sheet so your regulatory team can assess it; we do not make that claim on your behalf.

Genetically modified material. The syrup is produced from corn starch. A non-GMO statement is available for your import file.

Allergens. The product is a single-ingredient polyol syrup. A full allergen statement is issued with each shipment.

Certification. ISO 9001, ISO 22000, Halal and Kosher. Certificates are available for audit and can be issued in the buyer's name.

Documents with Each Shipment

• Certificate of analysis, lot-specific
• Safety data sheet (SDS)
• Product specification sheet
• Halal certificate
• Kosher certificate
• Non-GMO statement
• Allergen statement
• Packing list and commercial invoice
• Certificate of origin
• Health certificate where the destination requires one

Tell us at order stage which documents your customs broker or QA team needs, and they travel with the shipping documents rather than after arrival.

Buyer Questions

What is the difference between 75/50, 80/55 and 85/55? The first figure is dry substance, the second is minimum D-maltitol on dry basis. 75/50 is the pourable workhorse for jelly and fruit preparation, 80/55 gives higher solids with a firmer body, 85/55 is the heat-stable grade for higher cook temperatures and longer hold times.

Can I replace glucose syrup one to one? On a solids basis, close to 1:1. On a weight basis, no — 75 Brix syrup carries less water than a 42 DE glucose syrup, so recalculate cook solids and the water addition rather than the syrup weight.

Will it crystallize in a fruit preparation at 65 Brix? The polyol distribution is designed to prevent seeding, and it is the reason the grade is used in fruit prep and jelly at all. Keep the container sealed, do not dilute the syrup, and hold the preparation within its intended Brix band.

What is the minimum order? 1300kg. Smaller trial quantities can be discussed — tell us the application and the quantity you need to run a line trial.

Do you supply COA, SDS, Halal and Kosher certificates? Yes, all four travel with each shipment, and specifications can be issued in the buyer's name.

What are the lead time and payment terms? 7-10 working days after order confirmation; L/C, T/T, D/P and D/A. Both FCL and LCL are supported.

Is it suitable for a sugar-free claim? Maltitol is a polyol and not classified as a sugar, which is why formulators use it in no-added-sugar lines. The claim itself depends on your complete recipe and your market's labelling rules — we supply the documents your regulatory team needs to make that call.