Maltitol Noncrystalline

Maltitol has good moisturizing properties and non-crystalline properties, sweetness close to sucrose, easy to eat, generally do not need to add a strong sweetener, as a filling sweetener, fragrant, viscous, moisturizer and quality improvement Agents, widely used in cold drinks, candy, pastries, concentrated fruit juice, chocolate and jam and other food.

Maltitol can be used as a fat substitute

Maltitol is a cake and cream effective emulsifier and foaming agent, the use of maltitol emulsion stability, the production of oil, water emulsion emulsified margarine, not only high quality, for food production can also make food produce grease and Smooth structure of the characteristics, and thus maltitol for fat substitutes, the production of low-heat food, to maintain the original fat food flavor and organization.

In the application of baked goods

In the production of sugar-free bread and biscuits, the same weight of powdered maltitol instead of sucrose, make baked goods more soft, delicate taste; maltitol is difficult to mold and other fungi use, can play a role in extending the shelf life of products The

In the application of suspended fruit juice drinks or dairy products

Maltitol has a certain viscosity, emulsifying stability and non-fermentative, so in the manufacture of suspended fruit juice or lactose sugar health drink, can make the beverage taste full lubrication, improve product quality, and can extend the shelf life of the product.

In the application of ice cream

Ice cream in the use of maltitol, can make the product delicate and thick, sweet and delicious, have a strong plastid sense, enhance the anti-melting, and extend the shelf life. The use of maltitol, and the appropriate increase in the amount of water added, can produce good quality sugar-free ice cream products. At present, in the health industry, the concept of functional sugar set off a wave, it mainly includes three categories: functional oligosaccharides, functional dietary fiber and functional sugar alcohols. Functional sugar with low calorie, regulate the improvement of intestinal flora, anti-caries and other functional characteristics, making it in the health food industry has been widely used.

Digestive health

Statistics show that China's micro-ecological imbalance in the population of more than 60%, functional oligosaccharides through the intestinal bacteria Bifidobacterium proliferation, in improving the human micro-ecological balance has an important role. Currently on the market more common functional oligosaccharides are oligofructose, isomaltooligosaccharide, galactooligosaccharides and xylo-oligosaccharides, they are not digested in the gastrointestinal tract, but directly into the large intestine for the bifidus Bacillus use, is a very good intestinal prebiotics.