Food Grade Maltitol Powder 99% E965 — Sugar Alcohol Sweetener for Sugar-Free Chocolate, Baked Goods, Ice Cream & Chewing Gum CAS 585-88-6

Product Attributes

Packaging & Logistics

Product Description

What is Maltitol Powder?

Maltitol (E965) is a disaccharide sugar alcohol produced by hydrogenation of maltose from non-GMO corn starch. In crystalline powder form with ≥ 99% purity, it delivers ~90% of sucrose sweetness — the highest among all common sugar alcohol powders — with only 2.1 kcal/g and a taste profile nearly indistinguishable from sugar.

For food manufacturers, maltitol powder offers a unique advantage: it can replace sugar 1:1 in bulk and function while dramatically reducing calories, glycemic impact, and cariogenic risk — all without the cooling sensation or bitterness that complicates other polyol formulations.

Why Maltitol Powder?

Applications

1. Sugar-Free Chocolate

Maltitol powder is the preferred bulk sweetener for sugar-free chocolate worldwide. Its crystalline form and negligible cooling effect make it the closest match to sugar in chocolate manufacturing:

Taste identical to sugar chocolate

• — no cooling, no bitterness, clean cocoa flavor release

Smooth conching

• — fine powder (60–100 mesh) disperses evenly in cocoa butter

No fat bloom

• — anti-crystallization property prevents surface whitening during storage

Snap and melt

• — proper crystalline structure yields the same snap and mouth-melt as sugar chocolate

1:1 sugar replacement

• — same bulk density, no recipe reformulation needed

Usage rate: 35–45% in dark chocolate; 30–40% in milk chocolate; 40–55% in compound coatings.

2. Baked Goods & Pastry

Maltitol powder functions as a dual-purpose sweetener and humectant in cookies, cakes, bread, and pastry:

Browning control

• — non-reducing sugar; no Maillard reaction → precise, predictable crust color

Moisture retention

• — keeps baked goods soft and fresh for 3–5 weeks vs. 1–2 weeks with sugar

Heat stability

• — melting point 148–152°C; survives all baking temperatures

Volume and texture

• — identical bulk density to sugar; no texture compromise

Creaming

• — excellent creaming with butter/shortening for aerated cake batters

Usage rate: 8–25% of flour weight, depending on product type and sweetness target.

3. Ice Cream & Frozen Desserts

As a freezing point depressant, maltitol powder performs similarly to sucrose in ice cream:

Freezing point depression

• — comparable to sugar; same scoopability at -18°C

Creamy body

• — provides the bulk solids needed for rich, creamy mouthfeel

No icy texture

• — proper molecular weight distribution prevents large ice crystal growth

Clean sweetness

• — lets vanilla, chocolate, and fruit flavors dominate

Heat shock stability

• — resists texture degradation through freeze-thaw cycles

Usage rate: 12–18% of ice cream mix weight as the primary sweetener.

4. Chewing Gum

Maltitol powder is widely used in sugar-free chewing gum for both center and coating applications:

Gum center

• — provides bulk sweetness with longer-lasting release than sorbitol

Coating

• — fine powder produces smooth, glossy hard shells in panning

No cooling clash

• — negligible cooling means mint and fruit flavors taste more natural

Non-cariogenic

• — tooth-friendly claims supported worldwide

Usage rate: 40–60% of gum center; up to 95% of coating syrup solids.

5. Sugar-Free Confectionery

For hard candy, soft candy, and pressed tablets, maltitol powder delivers:

Hard candy

• — high melting point (148–152°C) enables hard-crack cooking; crystal-clear finish

Pressed mints

• — 20–60 mesh ideal for direct compression; smooth mouthfeel

Soft candy

• — humectant properties maintain chewiness for 6–12 months

Formulation Guide

Sweetness note: At ~90% sucrose sweetness, maltitol powder can often be used without added intense sweeteners for most applications. For products requiring full sugar sweetness, add 0.005–0.02% sucralose or stevia.

Quality Assurance

Manufactured in ISO 22000 / HACCP certified facility. Every batch tested for:

Purity & Assay

• — HPLC (≥ 99.0%)

Particle Size

• — Laser diffraction / sieve analysis

Heavy Metals

• — ICP-MS (Pb, As, Ni)

Microbiological

• — TPC, mould & yeast, E. coli, Salmonella

Physical

• — Melting point, moisture, pH, residue on ignition

Available documents: COA, Specification Sheet, MSDS/SDS, Non-GMO Statement, Halal/Kosher Certificate.

Packaging

Our company
Qingdao Golden Grain Chemical Co., Ltd, invested by Golden Grain Group Limited, one professional manufacturer and exporter since 2000, is devoted to supplying products and solutions to food & beverage, medicine, animal feed & nutrition, personal care & household, construction, agriculture.
Golden Grain Group Limited have professional staff, advanced production lines and complete lab equipment, pass GMP, HACCP, ISO, HALAL, KOSHER, BRC, GMP-Free, and other necessary certificates, which ensure our quality to be international standard. For many years' experience, we are exporting our products to more than 60 countries in the world.

"Quality Products", "Efficient Service", Golden Grain Group Limited hope to enter good business cooperation with customers at home and abroad for long.

FAQ

Q: How is maltitol powder different from maltitol syrup? A: Powder is crystalline (≥ 99% purity), ideal for dry-mix applications like chocolate, baking mixes, and tableting. Syrup is a liquid (70–85% solids), preferred for candy cooking, syrups, and liquid formulations. Choose powder when water content must be controlled.

Q: Can maltitol powder replace sugar 1:1 in chocolate? A: Yes — maltitol powder has nearly identical bulk density and sweetness to sugar, making 1:1 replacement possible without recipe reformulation. The taste is virtually indistinguishable.

Q: Why does maltitol powder cost more than sorbitol powder? A: Maltitol has ~90% sucrose sweetness vs. ~60% for sorbitol, and negligible cooling effect. These superior sensory properties command a higher price but often eliminate the need to blend with expensive high-intensity sweeteners — reducing total formulation cost.

Q: Does maltitol powder cause digestive issues? A: Like all polyols, excessive consumption (> 30–50g/day) may cause mild laxation in sensitive individuals. At typical food serving levels, maltitol is well-tolerated. Label "excess consumption may have a laxative effect" per regional regulations.

Q: Is maltitol powder heat-stable for baking? A: Yes. Melting point is 148–152°C — higher than sucrose (160°C for decomposition) and well above typical baking temperatures. It does not caramelize or degrade.

Q: Does maltitol powder cause browning? A: No. Maltitol is non-reducing and does not participate in Maillard browning. This gives precise control over crust color — add egg wash or reducing sugars if browning is desired.

Q: What certifications do you provide? A: Non-GMO, Halal, Kosher, ISO 22000, HACCP. Compliant with FCC V and USP standards.

Q: Can I get a sample for product development? A: Yes. Free samples (500 g – 1 kg). Buyer covers courier; freight collect via DHL/FedEx.

Ready to formulate? Contact us for a competitive quote, free sample, or technical consultation. Tell us your application — we'll recommend the optimal grade and particle size.