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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO 9001, ISO 22000, Halal, Kosher |
| Model Number: | GLMA-abm0 |
| Minimum Order Quantity: | 1300kg |
|---|---|
| Price: | USD850-USD950/MT FOB QINGDAO, CHINA |
| 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 |
| Product Name: | Maltitol Syrup 80/55 | Synonyms / Other Names: | Liquid Maltitol, Maltitol Solution, Hydrogenated Starch Hydrolysate, HSH, Maltitol Syrup 80/55, Maltitol Liquid Sweetener, E965 Syrup |
|---|---|---|---|
| Chemical Name: | D-Maltitol With Sorbitol And Hydrogenated Oligosaccharides | CAS No.: | 585-88-6 |
| E-Number / INS No.: | E 965(ii) / INS 965(ii) | HS Code: | 38249099 |
| Molecular Formula / Weight: | C12H24O11 / 344.31 | Appearance: | Clear Colourless Viscous Liquid |
| Grade: | Food Grade / E 965(ii) / FCC | Concentration: | HSH 80/55 — 80% Dry Substance / 55% Maltitol Min On Dry Basis |
| Brix: | 80 Brix Min | Dry Substance: | 80% Min |
| Maltitol Content: | 55% Min On Dry Basis | Sorbitol Content: | 4-6% On Dry Basis (typical 4.6%) |
| PH (50% Solution): | 5.0 - 7.5 | Water Content: | 20% Max |
| Reducing Sugars: | 0.3% Max (typical 0.05%) | Conductivity Ash: | 0.05% Max (typical 0.02%) |
| Sweetness: | About 75% Of Sucrose | Calories / Energy: | 2.1 Kcal/g |
| Shelf Life: | 24 Months, Unopened, 15-30 °C | Storage: | Sealed, 15-30 °C, Away From Direct Sun, Do Not Freeze |
| Application / End Use: | Chewy Nougat, Soft Nougat, Marshmallow, Soft Caramel, Toffee, Fudge, Chewy Candy, Gummy | Also Used In: | Sugar-Free Candy, Hard Candy, Chewing Gum Base, Chocolate, Bakery Filling, Ice Cream, Beverage, Coated Bar |
| Function: | Anti-Graining Agent, Crystallization Controller, Bodying Agent, Bulk Sweetener, Humectant, Sugar Substitute | Properties: | Non-Crystallizing, Anti-Graining, Sugar-Free Formulation Compatible, Low Glycemic, Non-Cariogenic, Low Calorie, Heat Stable, High Transparency |
| Taste Profile: | Clean Sweetness, Close To Sucrose, No Cooling Effect, No Aftertaste | GMO / Allergen Status: | Non-GMO, No Allergens Declared |
| Documents With Shipment: | COA, SDS, TDS, Specification Sheet, Halal Certificate, Kosher Certificate, Non-GMO Statement, Allergen Statement, Certificate Of Origin | Packaging: | 275kg Blue Drum (Standard); 250kg / 270kg Drum, 1300kg IBC, Flexible Bag On Request |
| Trade Terms: | FOB Qingdao, CIF, CFR; L/C, T/T, D/P, D/A; 7-10 Working Days | Keywords / Search Terms: | Maltitol Syrup 80/55, Liquid Maltitol Sweetener, E965 Maltitol Syrup, HSH Syrup Bulk, Sugar Free Syrup For Nougat, Anti-Graining Syrup, Maltitol Syrup Supplier China |
Maltitol syrup is a sugar alcohol syrup produced by hydrogenating a high-maltose starch hydrolysate. The result is a colourless, close to water-clear, viscous liquid built mainly of maltitol, with sorbitol and hydrogenated higher saccharides making up the balance. It is designated E965(ii), CAS 585-88-6, and in a sugar-free formula it takes over the job glucose syrup does: bulk, body, moisture holding and crystal control, without the sugar. Sweetness sits at roughly 75% of sucrose on a solids basis, energy at 2.1 kcal/g, and the material is non-cariogenic.
This grade is the 80/55 ratio. The two figures describe the material directly: 80% minimum dry substance and 55% minimum maltitol on a dry basis, with water at 20% maximum. The high solids figure is the practical one for nougat and caramel. There is less water to boil off, so the cook is shorter and the finished piece holds a firmer body at the same final Brix, and there is a wider margin before the texture drifts on the shelf.
Nougat, marshmallow and soft caramel all sit on that syrup phase, and the defect that ruins all three is the same one: graining. Sucrose or polyol crystals nucleate in the syrup, grow through the piece, and the texture that left the line smooth comes back gritty from the warehouse. The syrup carries a distribution of higher polyols alongside maltitol, and that mixture is what suppresses nucleation, which is why a gummy built on syrup stays clear while one built on crystalline maltitol grains within days. That is the property this grade is bought for.
Because it is colourless and close to water-clear, it suits a white nougat or a pale caramel where any tint shows. It also has no cooling effect at the loading a caramel needs, unlike sorbitol, and a lower glycemic response than sucrose. The sweetness figure above means a formula built on glucose syrup will read slightly less sweet at the same solids, which is normally corrected with a high-intensity sweetener rather than by adding sugar back.
Standard packing is a 275 kg blue drum, pumped directly from the drum into the cooker with no dissolving step.
| Parameter | Specification |
| Product name | Maltitol syrup (hydrogenated starch hydrolysate, HSH) |
| 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 |
| Sorbitol content (dry basis) | 4-6% typical |
| pH (50% solution) | 5.0-7.5 |
| Water | 20% max |
| Reducing sugars | 0.3% max |
| Conductivity ash | 0.05% max |
| Crystallization behaviour | Non-crystallizing |
| Sweetness | About 75% of sucrose on a solids basis |
| Energy | 2.1 kcal/g |
| Grade | Food Grade / E965 |
| Function | Anti-graining agent, bodying agent, humectant, bulk sweetener |
| Packing | 275 kg blue drum (standard); other drum sizes and IBC on request |
| Shelf life | 24 months in sealed packing |
Every shipment carries a batch-specific COA listing the measured result against the release limit for each parameter, so incoming inspection can be checked line by line.
| Test item | Typical result | Method |
| Dry substance | 80.2% | Refractometry |
| Maltitol (dry basis) | 55.9% | HPLC, refractive index |
| Sorbitol (dry basis) | 4.6% | HPLC, refractive index |
| pH (50% solution) | 6.3 | pH meter |
| Water | 19.8% | 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 |
Chewy nougat. The syrup forms the continuous phase that keeps the aerated mass soft and sliceable. Because it does not crystallize, it holds the sucrose in the formula in solution and stops the graining that shows up as a rough, chalky cut face a few weeks after production. It also carries the moisture that keeps nougat from drying out and becoming brittle at the edges.
Marshmallow. Here the syrup sets the ratio between dissolved solids and crystal nuclei in the foam. Used as part of the glucose syrup replacement, it slows graining in the aerated body and reduces the syneresis that makes a marshmallow weep in the bag. Lower water content in the syrup also means less drying time before the piece is stable enough to pack.
Soft caramel and toffee. The syrup raises the boiling point of the mass and controls recrystallization, which is what separates a soft, chewy caramel from a grainy fudge. Higher solids give a firmer stand-up at room temperature and reduce cold flow in the wrapper during summer transit.
Adjacent uses on the same grade: sugar-free gummy and chewy candy, bakery cream and filling, coated bar and cereal bar binding, ice cream and frozen dessert, and chewing gum base as a humectant-plasticiser.
| Application | Function in the formula | What to watch |
| Chewy nougat | Continuous syrup phase, anti-graining, humectancy | Set the syrup-to-sucrose ratio against your cut texture, not against sweetness |
| Marshmallow | Controls crystal nuclei, reduces weeping | Balance drying time against the lower water you are adding |
| Soft caramel / toffee | Boiling point elevation, recrystallization control | Final Brix and cook temperature decide the bite more than the ratio does |
| Gummy and chewy candy | Bulk sweetener, clarity, non-crystallizing base | Balance against the gelatin or pectin set |
| Bakery cream and filling | Humectant, lowers water activity | Watch water activity, not just sweetness |
Starting inclusion levels depend on your existing formula, your cook equipment and the texture target, so we do not publish a single figure that would be wrong for most factories. Send us the current formula and the defect you are trying to solve, and we will tell you where the syrup replaces glucose syrup solids in that system and which of the three ratios fits.
Each batch is released against the specification on its COA, with dry substance, maltitol content, reducing sugars and microbiological counts tested on every lot. For a syrup, dry substance is the parameter that moves first when something drifts. A batch arriving a point or two off shifts the water balance of the cook, and in a nougat or a caramel the set changes with it.
Retention samples are kept from each batch so a complaint can be traced back to the drum actually shipped, and the COA number on the drum label matches the certificate issued with the shipment.
| 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 |
Certificate copies are provided on request so your compliance team can verify them with the certifier directly.
| Item | Detail |
| Standard packing | 275 kg blue drum |
| Alternative packing | Other drum sizes and IBC on request |
| Container load | A 20ft container takes around 80 drums |
| Lead time | Confirmed against the current production schedule at order |
Drum handling notes worth planning for:
Warm before pumping in cold weather. Maltitol syrup gets very viscous below about 15 °C, and a drum stored in an unheated warehouse in winter will not pump without a drum warmer or a warm room overnight.
Do not overheat. Holding above roughly 40 °C for long periods darkens the syrup and can shift the flavour. Warm to pumping viscosity, not to temperature.
Reseal part-used drums. The syrup picks up moisture and odour from the air, and an open drum in a spice or flavour store will take on both.
Store sealed at 15-30 °C, away from direct sun and away from strong odours. Do not allow drums to freeze. Freezing does not ruin the material, but it takes a long time to re-homogenise and the drum must be mixed before use.
Shelf life is 24 months in unopened drums under the conditions above.
Why does the syrup stop graining when crystalline maltitol does not? The syrup carries a distribution of higher polyols alongside maltitol. That mixture suppresses crystal nucleation in the syrup phase, which is exactly the mechanism that turns a smooth nougat gritty when the syrup-to-crystal balance is wrong.
Can we replace glucose syrup kilo for kilo? Not by weight. The syrup brings water with it, and at 80% solids it brings less than a 75/50 grade would. Expect to adjust cook time or the dry substance target rather than swapping the weight straight across. Most factories start at a solids-for-solids replacement and correct from the first trial batch.
Should we use 75/50, 80/55 or 85/55? Nougat and soft caramel usually run 80/55 or 85/55, because more maltitol per tonne and less water to drive off gives a firmer body and a shorter cook. Marshmallow and fillings can run 75/50 where a softer set is wanted. Tell us the application and the texture target and we will confirm which one we recommend from current stock.
Will the higher solids change the sweetness of the finished piece? Slightly. The syrup is about 75% as sweet as sucrose on a solids basis, so a formula built on glucose syrup will read a little less sweet at the same loading. Most buyers correct this with a high-intensity sweetener rather than by adding sugar back.
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 and check the cut texture first.
Are the Halal and Kosher certificates product-specific? They cover the product and the process, not just the company. Copies are provided before an order.
