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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO9001, ISO22000, HALAL, KOSHER, COA, SDS |
| Model Number: | GLMK-0978A0 |
| 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 |
| Product Type: | Maltitol Syrup (HSH) | Grade: | Food Grade |
|---|---|---|---|
| Maltitol Content: | 50% Min On Dry Basis | Dry Substance: | 75% Min (75 Brix) |
| Appearance: | Clear Colourless Viscous Liquid | E Number: | E965 |
| CAS No.: | 585-88-6 | HS Code: | 3824.90.99 |
| Sweetness: | 75% Of Sucrose | Function: | Bulk Sweetener, Humectant, Anti-Graining Agent |
| Application: | Sugar Free Candy, Chewing Gum, Ice Cream | Shelf Life: | 24 Months |
| Packaging: | 275kg Drum, 1300kg IBC | Standard: | FCC, Food Grade |
| Energy: | 2.1 Kcal/g | Type: | Sweeteners |
| Storage: | Cool Dry Place |
In one line: a 75% dry-substance, 50% maltitol liquid polyol that gives sugar-free candy, chewing gum and ice cream sucrose-like sweetness without the graining, blooming and icy texture that sugar replacement usually brings.
Most sugar-free projects do not fail in the flavour lab. They fail on the line — a chewy candy that grains two weeks after packing, a gum that hardens in the wrapper, an ice cream that turns coarse in the cold chain. Those are water-and-crystallisation problems, not sweetness problems, and they are what this grade is built for.
Maltitol Syrup 75/50 is a clear, colourless hydrogenated starch hydrolysate: 75% dry substance, at least 50% maltitol on a dry basis, the remainder being sorbitol and higher HSH fractions, balanced by roughly 25% water. That water is not a defect — it is working water. It keeps a chew soft, plasticises a gum dough, and carries solids into an ice cream mix without you having to dissolve powder. Because the syrup is already in solution and non-crystallising, it goes into the batch at the sweetener stage with no pre-dissolution step and no risk of seeding.
Sweetness measures around 75% that of sucrose, so it is used as the sole bulk sweetener rather than a top-up, and the taste profile stays close to sugar — no sharp cooling bite, no metallic tail. Energy is 2.1 kcal/g, and the product is non-cariogenic, which is why the same syrup moves in oral-care and sugar-free confectionery programmes.
Supplied in 275 kg new plastic drums from a plant operating under ISO 9001, ISO 22000, Halal and Kosher systems, every batch is released against a full physical, chemical and microbiological panel with its own Certificate of Analysis. Trial quantities and full-container volumes are both shipped.
Product identity
| Item | Detail |
| Commodity name | Maltitol Syrup (Liquid Maltitol, HSH) |
| Chemical name / E number | Maltitol · E965 |
| INS No. | 965 |
| CAS No. | 585-88-6 |
| Molecular formula | C12H24O11 |
| Molecular weight | 344.31 |
| H.S. Code | 3824.90.99 |
| Standard | Food Grade, FCC |
| Shelf life | 24 months, unopened, stored above 5 °C |
Composition of this grade
| Parameter | Requirement (75/50) |
| Dry substance | ≥ 75.0% |
| Maltitol, on dry basis | ≥ 50.0% |
| Water | ≤ 25.0% |
| Sweetness | about 75% of sucrose |
| Energy | 2.1 kcal/g |
Analytical limits
| Item | Limit |
| Appearance | Clear, colourless, syrupy liquid |
| Sorbitol | ≤ 8% |
| Reducing sugars | ≤ 0.2% |
| pH value (50% solution) | 5.0 – 7.0 |
| Conductivity | ≤ 10 mS/cm |
| Sulphate | ≤ 100 mg/kg |
| Chloride | ≤ 50 mg/kg |
| Transparency | ≥ 95% |
| Sulphated ash | ≤ 0.1% |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Nickel | ≤ 1.0 mg/kg |
| Lead | ≤ 1.0 mg/kg |
| Arsenic | ≤ 1.0 mg/kg |
| Total bacteria | ≤ 1000 cfu/g |
| Mould and yeast | ≤ 10 cfu/g |
| E. coli | Not detected |
| Salmonella | Not detected |
Available grades on the same line
| Grade | Dry substance | Maltitol (dry basis) | Water |
| 75/50 | ≥ 75.0% | ≥ 50.0% | ≤ 25.0% |
| 75/75 | ≥ 75.0% | ≥ 75.0% | ≤ 25.0% |
| 80/55 | ≥ 80.0% | ≥ 55.0% | ≤ 20.0% |
| 85/55 | ≥ 85.0% | ≥ 55.0% | ≤ 15.0% |
Representative values from a released 75/50 batch. A batch-specific COA is issued with every shipment.
| Item | Typical result |
| Description | Colourless, viscous syrupy liquid, free of visible impurities — conforms |
| Dry solids | 75.3% |
| Maltitol content (dry basis) | 50.8% |
| Sorbitol content (dry basis) | 6.2% |
| Reducing sugars | 0.1% |
| Total sugars | 2.63% |
| pH (1:1 solution) | 5.3 |
| Sulphates | 0.001% |
| Residue on ignition | 0.005% |
| Nickel | ≤ 0.0002% |
| Heavy metals (as Pb), arsenic, chlorides | Conforms |
| Conclusion | Conforms to specification |
Sugar-free candy — hard, soft and chewy
The syrup enters at the sweetener stage as a liquid, so there is no dissolving step and no undissolved crystal to act as a seed later. Its non-crystallising behaviour is what carries a chewy candy through storage: the chew stays soft instead of turning grainy, and the 25% water acts as the humectant that keeps texture from drying out on the shelf. Because sweetness sits at about 75% of sucrose, it can carry a formula alone — no need to blend in a high-intensity sweetener to reach the target profile.
Chewing gum
In gum dough and centre fillings, the syrup works as the plasticiser and humectant: it keeps the mass workable during mixing and sheeting, and holds the finished gum soft in the wrapper rather than letting it harden over time. Being non-crystallising, it does not produce the gritty mouthfeel that crystalline sweeteners can leave in a gum matrix, and its sucrose-like sweetness means the gum does not need a cooling agent to cover a gap in taste.
Ice cream and frozen dessert
Liquid maltitol contributes solids and body to the mix while delivering sugar-free sweetness with a clean, sucrose-like profile. It helps control ice crystal growth through the cold chain and reduces the sandiness that comes from lactose crystallisation — the two defects that most often pull a sugar-free frozen dessert out of spec. Adding it as a syrup also shortens mix preparation, since there is nothing to dissolve.
Also used in
Bakery fillings and cereal bars (humectancy and anti-graining), compound chocolate and coatings (texture close to sucrose), fruit preparations, syrups and beverages (shelf stability without crystallisation), and as a low-calorie excipient and humectant in oral-care and nutraceutical liquids.
How this grade behaves on the line
| Process stage | What the syrup does | Why 75/50 fits |
| Cooking / dissolving | Already in solution, no seeding risk | Skips the powder dissolution step |
| Chewy candy and nougat | Humectant + anti-graining, keeps chew soft | Working water supports a soft bite |
| Gum dough and centre fill | Plasticiser, keeps gum workable and soft | Non-crystallising, no gritty mouthfeel |
| Ice cream mix | Contributes solids and body | Retards ice crystal growth and lactose sandiness |
| Storage of finished goods | Resists crystallisation in the pack | Non-crystallising polyol syrup |
All four grades come off the same line and differ mainly in how much water you are paying to ship and evaporate.
75/50
75/75
80/55
85/55
If you are unsure which grade matches your formula, send the target Brix, the maltitol level you need on dry basis, and the process step where the syrup is added — we will confirm the grade before you place an order.
Production runs under ISO 9001 and ISO 22000 systems with Halal and Kosher certification. Each batch is released only after a full panel covering dry substance, maltitol and sorbitol content, reducing and total sugars, pH, conductivity, sulphates, chlorides, transparency, sulphated ash, heavy metals, nickel, lead and arsenic, plus total bacteria, mould and yeast, E. coli and Salmonella.
Every shipment travels with a batch-specific Certificate of Analysis, a specification sheet and an MSDS, so your QA team can check the delivered lot against the agreed limits before it enters production.
Standard:
Other options:
Customisation:
Shipping:
Documents:
Store in a cool, dry, well-ventilated place, out of direct sunlight and away from strong odours. Keep drums sealed when not in use. Store above 5 °C — at low temperature the syrup thickens and handling becomes difficult, and repeated temperature swings are what push a syrup toward crystallisation. Under recommended conditions the product stays clear and free-flowing for 24 months unopened. Rotate stock first in, first out, and stir rather than dilute if viscosity rises.
