Sensory properties
Sweetness and colour
- 90% as sweet as sugar, MALTISORB® maltitol retains the sweet taste of the original end-product.
- MALTISORB® maltitol tastes clean. Partial or total replacement of sugar with maltitol does not alter the flavor of baked products.
- MALTISORB® maltitol does not brown or caramelize like sugars (Maillard reaction). This reduces the problem of excessive darkening encountered with fructose.
Technical properties
Ease of processing
- MALTISORB® maltitol has the same molecular weight as sugar. A weight-for-weight substitution is therefore straightforward and immediate in most recipes.
- Manufacturing techniques remain the same, with end-product characteristics similar to those of traditional ones:
| |
MALTISORB® |
Sucrose
|
Major valuable effects
|
| Molecular weight (g/mol) |
344
|
342
|
- Weight-for-weight substitution
- Equivalent crystallization resulting in similar crunchiness for cookies |
|
Solubility at 20°C (D.S.) (g/100g solution)
|
60%
|
67%
|
Same dough processing involving |
| Viscosity (50% solution in water at 20°C) (mPa.S) |
23
|
18
|
- Similar volume
- Similar smooth texture |
| ERH* at 20° C (%) |
89
|
84
|
- Excellent powder flowability
- Good stability of the end product |
| * Equilibrium Relative Humidity |
In the case of bread and Viennese bread products, slight process or recipe modifications may be needed to obtain a standard prove time.
Particle size
Three particle sizes to cover all types of bakery :
| MALTISORB® |
P35 |
Filling |
|
MALTISORB®
|
P90 |
Filling / Baking / Viennese bread / Cookies |
| MALTISORB® |
P200 |
Cookies / Cakes |
Nutritional benefits
 |
|
|
| |
| |
| 'No sugars added', 'reduced sugars', 'less sugar', 'sugar-free', 'low-carb diets', 'low glycemic response', 'low insulinemic response', 'suitable for diabetics' |
|
 |
No sugars added
Containing less than 0.5% mono- and disaccharides, MALTISORB
® maltitol is the ideal sugar-free ingredient for developing no-sugars-added, reduced-sugars content or low-carb products.
Caloric reduction
MALTISORB® maltitol supports recipe reformulation aimed at reducing the caloric value of baked goods.
Progressive energy delivery to combat snacking
MALTISORB® maltitol helps regulate the glycemic response. Delivering glucose (energy) more slowly and more progressively than sugar-based products, maltitol-containing foodstuffs have a positive impact on hunger reduction for a longer time, and can therefore be recommended for combating snacking between meals.
Learn more about MALTISORB® maltitol health benefits
Applications
All types of no-sugars-added, reduced-sugars or low-carb cookies (biscuits), pastries, snacks (cereal bars, dietetic bars, breakfast cereals), Viennese bread, sandwich bread, dough and fillings for cookies.
DisclaimerThe information contained in this website is to the best of our knowledge true and accurate but all instructions, recommendations or suggestions are made without guarantee.
Since the conditions of use are beyond our control, we disclaim any liability for loss and/or damage suffered from use of these data or suggestions.
Furthermore, no liability is accepted if use of any product in accordance with these data or suggestions
infringes any patent.
No part of this website, including texts, script content, pictures, logos, brands, may be reproduced by any process without our prior written permission.
(R) Registered trademarks of Roquette Frères
(C) Roquette Frères S.A. - 03/2005.
Declaration to the CNIL pending (DĂ©claration Ă la CNIL en cours).
MALTISORB® maltitol offers problem-free replacement of sugar to obtain healthier 'no-sugars-added' or 'low-carb' bakery products without compromising quality and taste.
MALTISORB®-based foodstuffs offer progressive energy delivery, which could help to combat snacking.
