Raw material

MALTISORB^® maltitol is an anhydrous, white crystalline powder of high purity, with a clean taste and no undesirable flavors.

Physico-chemical criteria	Indicative values
Water content	1% max
Reducing sugars	0.1% max
Maltitol content	98% min

Molecular weight

MALTISORB^® crystalline maltitol has a molecular weight very close to that of sugar. It can therefore simply replace sugar on a weight-for-weight basis in many formulations.

Solubility

MALTISORB^® maltitol is freely soluble in water: 150g in 100 ml water at 20°C. Of all the polyols, it has the solubility curve closest to that of sugar. Its crystallization is equivalent to that of sugar. At 37°C maltitol dissolves in the mouth in exactly the same way as sugar.

Owing to its good solubility, maltitol is of real value when it comes to enhancing sweetness and flavor impact, and preserving the mouthfeel of foodstuffs.

Stability

MALTISORB^® maltitol is remarkably stable, thermally and chemically. It does not react with amino acids and hence no Maillard reaction is observed.

Hygroscopicity

Due to its chemical nature and high crystalline purity, MALTISORB^® maltitol in crystalline form is less hygroscopic than sugar. At 20°C, MALTISORB^® maltitol absorbs atmospheric moisture only at relative humidities of 89% and above (84% for sugar). It is therefore even more stable than sugar under most ambient climatic conditions.

Maltitol low hygroscopicity is beneficial in applications such as chocolate in which it contributes to high stability during conching and storage. It is also a key advantage when offering long-lasting crunchiness to panned gum and confectionery.

Viscosity

At 20°C, the viscosities of MALTISORB^® maltitol and sugar solutions are comparable.

Melting point

MALTISORB^® maltitol exhibits a high melting point. A valuable property for chocolate, whose full flavor is released by higher conching.