Sensory qualities

Taste and mouthfeel

• MALTISORB^® maltitol ensures sweetness, flavor and a taste experience to match that  of sugar
• No after-taste in the finished product
• Texture equivalent to the  traditional product.

Technical properties

An easy-to-use combination
The technological properties of MALTISORB^® maltitol and NUTRIOSE^® fiber make processing easy:

• High solubility and dispersibility
• Stability during heat treatment, homogenization and whipping
• Because maltitol's Freezing Point Depression Factor is equivalent to that of sugar, substitution is very easy, with no changes in texture and no melting of the ice cream 
• Shelf-stable.

Nutritional benefits

Caloric reduction by sugar substitution

• MALTISORB^® maltitol and NUTRIOSE^® fiber allow the total substitution of sugars, thus achieving a calorie reduction of 16% approx.  without compromising end-product tastiness.
• Being sugar-free and safe for the teeth, both ingredients support the  development of sugar-free*, low-sugars or low-carb ice cream.
• Roquette has also developed 'light' novelty ice creams based on fat reduction. This can mean a reduction of 30% in calories and the right to make a "light in calories" claim.
  
  * when lactose is removed

Lower glycemic load
MALTISORB^® maltitol and NUTRIOSE^® fiber contribute to a lower glycemic index and glycemic load. They are an inestimable aid in the development of high quality ice cream products aimed at health-conscious consumers, including diabetics.  

Learn more about MALTISORB^® maltitol health benefits

Applications

Sugar-free, low-sugars, low-carb, light-in-calories ice cream products, frozen yogurts, sorbets and frozen desserts.