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(ii) Maltitol Syrup is used in products such as sugar-free candies, chocolates, bakery goods, and ice cream.
(ii) Maltitol Syrup is widely used in food products as a sugar substitute because it provides sweetness similar to sucrose while having fewer calories and a lower glycemic impact.
(ii) Maltitol Syrup is also used in pharmaceutical formulations as an excipient in syrups, chewable tablets, and oral care products to improve taste without increasing sugar content.
CAS Number: 585-88-6
EC Number: 209-567-0
Molecular Formula: C12H24O11
Molecular Weight: 344.31 g/mol
SYNONYMS:
Maltitol, Maltitol syrup (partial mixture form), Hydrogenated maltose, D-Maltitol, Maltose hydrogenate, E965, Sugar alcohol maltitol, Maltose-derived polyol, 4-O-α-D-Glucopyranosyl-D-glucitol, Maltitol syrup, Hydrogenated starch hydrolysate, HSH syrup, Maltitol solution, Polyol syrup, Sugar alcohol syrup, Hydrogenated maltose syrup, E965(ii), Bulk sweetener syrup, Maltitol liquid, Polyhydric alcohol syrup,
(ii) Maltitol Syrup is a sweetener known as a sugar alcohol and is obtained by hydrogenating the disaccharide maltose.
(ii) Maltitol Syrup is readily soluble in water, but sparingly soluble in methanol and ethanol.
(ii) Maltitol Syrup is a white crystalline substance.
(ii) Maltitol Syrup is a low-calorie sugar alcohol that offers a taste profile very similar to sucrose .
(ii) Maltitol Syrup'low glycemic index makes it an essential component of diabetic products and healthy eating formulations.
(ii) Maltitol Syrup stands out in industrial food production with its bulking and moisture-retaining properties.
(ii) Maltitol Syrup's crystalline structure makes it possible to obtain a sugar-like texture in chocolate and confectionery production .
(ii) Maltitol Syrup is a colorless, transparent crystal that is readily soluble in water but poorly soluble in methanol and ethanol.
(ii) Maltitol Syrup is a new type of sweetener and is widely used in sugar-flavored food processing.
(ii) Maltitol Syrup is produced by the catalytic hydrogenation of hydrolyzed starch.
(ii) Maltitol Syrup is a sugar alcohol (polyol) and a low-calorie artificial sweetener obtained by the hydrogenation of maltose, a disaccharide.
(ii) Maltitol Syrup is produced by the catalytic hydrogenation of hydrolyzed starch.
(ii) Maltitol Syrup is a low-calorie sweetener with a similar sweetness to sucrose, used in the production of high-sweetness, low-calorie, low-fat foods, and possesses low antioxidant properties.
(ii) Maltitol Syrup, also known as hydrogenated maltose, has the chemical name 1,4-o-α-D-glucopyranosyl-D-sorbitol.
(ii) Maltitol Syrup consists of one molecule of glucose linked to a sorbitol via an α-1,4 bond of disaccharides.
(ii) Maltitol Syrup's molecular formula is C12H24O11 and its relative molecular mass is 344.31.
(ii) Maltitol Syrup is a colorless, transparent crystal that is readily soluble in water but sparingly soluble in methanol and ethanol.
(ii) Maltitol Syrup is obtained from the hydrogenation of maltose.
(ii) Maltitol Syrup is an older sugar alcohol used in low-calorie sweeteners.
There are two products: one is a colorless crystalline product; the other is a colorless viscous liquid with high sweetness and calories.
(ii) Maltitol Syrup's low sweetness, good safety, sufficient raw materials, simple production process, and unique properties not found in other sweeteners make (ii) Maltitol Syrup suitable for use in oral preparations, confectionery, etc.
(ii) Maltitol Syrup is a sugar alcohol (polyol) and a low-calorie sweetener obtained by the hydrogenation of maltose.
(ii) Maltitol Syrup is produced by the catalytic hydrogenation of hydrolyzed starch and has a wide range of uses in the food industry due to its sweetening properties.
(ii) Maltitol Syrup is a 100% maltose-derived sweetener derived from starch maltose, used as a direct substitute for sucrose in a 1:1 ratio.
(ii) Maltitol Syrup shares similar technical properties to regular sugar, but with a significantly higher browning temperature, making it an ideal choice for applications where early caramelization is to be avoided.
(ii) Maltitol Syrup is a new type of sweetener widely used in the processing of sugar-flavored foods.
In the past, sweeteners consumed by humans were primarily high-calorie, high-sweet sugars, easily leading to diseases such as diabetes, obesity, atherosclerosis, and heart failure.
(ii) Maltitol Syrup possesses unique characteristics not found in other sweeteners, including high sweetness, low calories, good safety, sufficient raw materials, and a simple production process.
(ii) Maltitol Syrup is a sugar alcohol (polyol) used as a low-calorie sweetener.
(ii) Maltitol Syrup is produced by hydrogenation of maltose derived from starch (commonly corn or wheat).
(ii) Maltitol Syrup is a sugar alcohol (a polyol) used as a sugar substitute and laxative.
(ii) Maltitol Syrup has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.
(ii) Maltitol Syrup is used to replace table sugar because it is half as calorific, does not promote tooth decay, and has a somewhat lesser effect on blood glucose.
In chemical terms, (ii) Maltitol Syrup is known as 4-O-α-glucopyranosyl-D-sorbitol.
(ii) Maltitol Syrup (E965) belongs to the group of sugar alcohols and is mainly used in sugar-free and low-calorie foods, such as chocolate.
One reason for (ii) Maltitol Syrup's use is its significantly lower calorie content compared to other products, such as sucrose (table sugar), at 2.4 kcal/g.
The reason for its low calorie content is that (ii) Maltitol Syrup is an almost indigestible carbohydrate: the lower the proportion of food that can be absorbed by the body, the lower the calorie content.
(ii) Maltitol Syrup also has a laxative and bloating effect, especially when consumed in large quantities.
Therefore, the effect is similar to the effect of fructose malabsorption in people who consume fructose .
For this reason, we do not offer (ii) Maltitol Syrup-based products.
This sweetener, (ii) Maltitol Syrup, is made from pure maltilol.
This polyol has a sweetening power very similar to sucrose and it gives it very similar technical properties.
(ii) Maltitol Syrup can therefore be used as a substitute for sucrose in all applications.
(ii) Maltitol Syrup is a sugar alcohol (polyol) and a low-calorie artificial sweetener obtained by the hydrogenation of maltose, a disaccharide.
(ii) Maltitol Syrup is produced by the catalytic hydrogenation of hydrolyzed starch.
(ii) Maltitol Syrup is a low-calorie sweetener with a similar sweetness to sucrose, used in the production of high-sweetness, low-calorie, low-fat foods, and possesses low antioxidant properties.
(ii) Maltitol Syrup is used in products such as sugar-free candies, chocolates, bakery goods, and ice cream.
(ii) Maltitol Syrup is a low-calorie artificial sweetener that can be used by diabetic patients.
Because it is broken down very slowly by enzymes in the small intestine and absorbed slowly, (ii) Maltitol Syrup does not significantly raise blood sugar levels.
(ii) Maltitol Syrup does not harm the teeth.
(ii) Maltitol Syrup is not easily broken down by bacteria in the mouth.
(ii) Maltitol Syrup does not produce acids that damage tooth enamel, and tooth decay does not occur.
(ii) Maltitol Syrup is a low-calorie sweetener used in place of sugar.
Belonging to the natural sugar alcohol group, (ii) Maltitol Syrup is preferred in many recipes and ready-made products because its sweetness and structure are very similar to sugar.
Its diabetes-friendly nature and low glycemic index make (ii) Maltitol Syrup a frequent component of healthy eating and diet programs.
(ii) Maltitol Syrup is a subject of interest, especially for those seeking an alternative to refined sugar.
(ii) Maltitol Syrup is a sugar alcohol (polyol) derived from corn or wheat starch.
(ii) Maltitol Syrup's powdered form is easy to use due to its texture, which is quite similar to crystalline sugar.
(ii) Maltitol Syrup provides approximately 70-90% of the sweetness of sucrose (table sugar).
(ii) Maltitol Syrup is a hydrogenated starch hydrolysate composed primarily of maltitol along with other related sugar alcohols such as sorbitol and hydrogenated oligosaccharides.
(ii) Maltitol Syrup is produced by the catalytic hydrogenation of maltose-rich glucose syrups derived from starch (commonly corn or wheat).
Unlike crystalline maltitol, (ii) Maltitol Syrup is a viscous liquid mixture widely used in the food industry as a bulk sweetener, humectant, and sugar substitute.
(ii) Maltitol Syrup 50% is a colorless, sticky liquid that is 50% maltitol and less than 8% sorbitol.
(ii) Maltitol Syrup's country of origin is China.
(ii) Maltitol Syrup is kosher, halal and non-GMO.
(ii) Maltitol Syrup is not a single chemical compound but a mixture of hydrogenated carbohydrates, making its physical and chemical properties variable depending on production method and composition.
(ii) Maltitol Syrup is often preferred over crystalline polyols in industrial food processing due to its ease of handling and multifunctional properties.
Its combination of sweetness, humectancy, and stability makes (ii) Maltitol Syrup one of the most widely used bulk sweeteners in modern food technology.
(ii) Maltitol Syrup is produced by the catalytic hydrogenation of liquid glucose that contains a high proportion of the disaccharide maltose.
(ii) Maltitol Syrup is well suited for the production of cough syrups and suspensions where its clean sweet taste and non-cariogenicity are particularly useful.
(ii) Maltitol Syrup is extremely stable against crystallization.
(ii) Maltitol Syrup is manufactured by the catalytic hydrogenation of starch hydrolysate.
(ii) Maltitol Syrup is sweetener and taste-making agent designed for pharmaceutical applications.
This (ii) Maltitol Syrup is suitable for cough syrups and suspensions.
(ii) Maltitol Syrup is a particularly popular sweetener for use in confectionary such as chocolate, sweets and chewing gum.
One of the great things about (ii) Maltitol Syrup is that it is lower in energy than sugar; this is because like other polyols, it is not completely absorbed or metabolised by the body; this can lead to an unwanted laxative effect if too much is used, which is something to be aware of!
As sugar alcohols are not metabolised by oral bacteria, consumption of food or drinks containing (ii) Maltitol Syrup instead of sugar, can contribute to the maintenance of tooth mineralisation.
Consumption of foods and drinks containing (ii) Maltitol Syrup instead of sugar induces a lower blood glucose rise after their consumption compared to sugar-containing foods/drinks.
(ii) Maltitol Syrup is a sugar alcohol—a carbohydrate that is neither sugar nor alcohol—made by reducing maltose.
(ii) Maltitol Syrup is incompletely digested in the human digestive system.
For these reasons, (ii) Maltitol Syrup is often recommended for those with diabetes.
(ii) Maltitol Syrup is similar to sugar in taste, texture, and interaction with other ingredients.
Sugar alcohols are commonly used in low-carb or sugar-free products such as candy and nutrition bars.
Sugar alcohols are found naturally in some fruits and vegetables, and may be commercially produced.
Products that use (ii) Maltitol Syrup and other sugar alcohols, such as erythritol, as sweeteners can be called sugar-free despite the fact they might still affect blood sugar.
(ii) Maltitol Syrup, as mentioned above, is one of the compounds called sugar alcohols.
(ii) Maltitol Syrup is commercially produced from starch.
(ii) Maltitol Syrup can be in the form of a crystalline powder or syrup.
(ii) Maltitol Syrup is a food additive used to add flavor to foods.
The sweetness level of crystalline (ii) Maltitol Syrup powder is about 90% of that of sucrose.
(ii) Maltitol Syrup syrup, on the other hand, has a sweetening power of about 75% of sucrose.
(ii) Maltitol Syrup is the sugar alcohol that most closely resembles sugar in its properties.
(ii) Maltitol Syrup dissolves freely in water.
(ii) Maltitol Syrup is also stable against heat, acids, and alkalis.
Unlike sugar, (ii) Maltitol Syrup does not caramelize or brown when heated.
(ii) Maltitol Syrup is low in calories.
Similarly, (ii) Maltitol Syrup has a low glycemic index.
The glycemic index is a value that indicates how much carbohydrates increase our blood sugar levels.
A low glycemic index indicates that (ii) Maltitol Syrup raises our blood sugar levels slowly.
(ii) Maltitol Syrup is produced without the use of animal materials or animal-derived products.
Therefore, (ii) Maltitol Syrup is safe for vegetarians and vegans to include in their diets.
Furthermore, because (ii) Maltitol Syrup is derived from corn, it is gluten-free.
If (ii) Maltitol Syrup were derived from a different raw material, this would need to be indicated in the allergen information section on the label.
(ii) Maltitol Syrup is a clear, colorless syrup that has a slightly sweet flavor.
This sugar-free, low calorie bulk sweetener, (ii) Maltitol Syrup, is obtained by the hydrogenation of maltose syrup which is derived from hydrolysis of starch.
Characterized by its colorless appearance, lack of odor, and clear viscous consistency, (ii) Maltitol Syrup syrup is a clear liquid with a thick, syrupy texture, suitable for many FOOD applications.
(ii) Maltitol Syrup is a sugar alcohol (or polyol) made of glucose and sorbitol, derived from high maltose-content glucose syrup through a process known as catalytic hydrogenation.
(ii) Maltitol Syrup does not promote cavities and has a low glycaemic index.
It is a popular sweetener in low-calorie sugar-free diets, an excellent humectant (by retaining moisture, it prevents foods from drying out) and texturizer (by enhancing texture and mouthfeel, it contributes to the smoothness and creaminess of foods), as well as stabilizer (helps maintaining the consistency) and bulking agent (adds volumes but without significantly increasing the calorie content).
(ii) Maltitol Syrup is a disaccharide sugar alcohol that’s almost as sweet at sugar, but contains fewer calories and has a lower glycemic index.
(ii) Maltitol Syrup’s derived from maltose by dehydrogenation, which is a chemical reaction that involves the removal or hydrogen.
(ii) Maltitol Syrup is obtained from starch, so it’s considered a carbohydrate.
Sugar alcohols are commonly used in the manufacturing of foods, oral hygiene products and medicines.
(ii) Maltitol Syrup is a low-calorie artificial sweetener.
Is (ii) Maltitol Syrup a carbohydrate, a sugar alcohol made of glucose and sorbitol.
(ii) Maltitol Syrup does not promote dental cavities and has a low glycemic index, making it a diabetic-friendly food.
Zero Gylcemic index, which means no affect on blood sugar in insulin levels.
(ii) Maltitol Syrup also has a caloric value near zero.
(ii) Maltitol Syrup, a sugar alcohol derived from maltose, is renowned for its high sweetness and low-calorie content.
(ii) Maltitol Syrup is essential in various industries due to its unique properties, which include excellent solubility and stability.
Its low glycemic index and reduced calorie content further enhance its functional benefits, making (ii) Maltitol Syrup a vital component in food and beverage production, pharmaceuticals, confectionery, and more.
Moreover, (ii) Maltitol Syrup is extensively utilized in the food and beverage industry as a sugar substitute.
Its sweetness is similar to that of sugar, but with fewer calories, making (ii) Maltitol Syrup ideal for low-calorie and sugar-free products.
Additionally, (ii) Maltitol Syrup's ability to improve texture and retain moisture enhances the overall quality of these products, ensuring a longer shelf life and better consumer experience.
In the pharmaceutical industry, (ii) Maltitol Syrup is valued for its low glycemic response and dental-friendly properties.
(ii) Maltitol Syrup is commonly used in sugar-free medications, chewable tablets, and oral care products.
USES and APPLICATIONS of (ii) Maltitol Syrup:
Food industry : (ii) Maltitol Syrup is used in products such as biscuits, cookies, chewing gum, chocolate, ice cream, and jam.
Pharmaceutical industry : (ii) Maltitol Syrup is used as an excipient, a low-calorie sweetener.
Gelatin capsule production : (ii) Maltitol Syrup is used as a plasticizer, softener, and humectant.
Chemical Industry: For synthetic chemistry, (ii) Maltitol Syrup can be used as a raw material to produce synthetic resins, surfactants, contact agents, etc.
Pharmaceutical industry uses of (ii) Maltitol Syrup: They can be made into medicinal drinks and other products, especially for patients with diabetes, liver disease, cardiovascular disease, arteriosclerosis, hypertension, obesity, and osteoporosis.
Cosmetics: Because (ii) Maltitol Syrup has good hygroscopic and moisturizing properties, it can be used as a certain ingredient and humectant in cosmetics.
Areas of Application of (ii) Maltitol Syrup: Hard candies, protein bars/cereal bars, baked goods, marshmallows, ice cream, chewing gum, diabetic sugar-free reduced-sugar wafers, halva, jam, jam filling, milk-based desserts, cream filling, dried fruit, dehydrated fruit, pastilles, pharmaceutical syrups and suspensions
(ii) Maltitol Syrup is used in products such as sugar-free candies, chocolates, bakery goods, and ice cream.
(ii) Maltitol Syrup is safely used as a sugar-free carrier in pharmaceutical syrups and chewable tablets .
(ii) Maltitol Syrup's tooth-friendly composition is a significant marketing advantage that enhances product quality in oral care products .
(ii) Maltitol Syrup is used in the production of sugar-free confectionery, chocolate, baked goods, and ice cream.
Diabetic individuals should use (ii) Maltitol Syrup under medical supervision.
(ii) Maltitol Syrup is widely used in food products as a sugar substitute because it provides sweetness similar to sucrose while having fewer calories and a lower glycemic impact.
(ii) Maltitol Syrup is commonly found in sugar-free and “diet” products.
(ii) Maltitol Syrup is widely used in the food industry as a sugar substitute in sugar-free and reduced-calorie products.
(ii) Maltitol Syrup is commonly found in sugar-free chocolates, chewing gums, baked goods, ice creams, and confectionery products due to its similar sweetness and texture to sucrose.
(ii) Maltitol Syrup is also used in pharmaceutical formulations as an excipient in syrups, chewable tablets, and oral care products to improve taste without increasing sugar content.
Additionally, (ii) Maltitol Syrup is used in diabetic-friendly foods due to its lower impact on blood glucose levels compared to regular sugar.
(ii) Maltitol Syrup is used in food production as a sweetener in place of sugar.
(ii) Maltitol Syrup is also used in the pharmaceutical and cosmetic industries.
(ii) Maltitol Syrup is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
(ii) Maltitol Syrup's high sweetness allows it to be used without being mixed with other sweeteners.
(ii) Maltitol Syrup exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, similar to the subtle cooling effect of sucrose.
(ii) Maltitol Syrup is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream.
The pharmaceutical industry uses (ii) Maltitol Syrup as an excipient, where it is used as a low-calorie sweetening agent.
(ii) Maltitol Syrup's similarity to sucrose allows it to be used in syrups with the advantage that crystallization (which may cause bottle caps to stick) is less likely.
(ii) Maltitol Syrup may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.
(ii) Maltitol Syrup is frequently used in sugar-free gum, chocolate, and some diet products.
(ii) Maltitol Syrup is widely used in the food industry as a sugar substitute and bulk sweetener in sugar-free and reduced-calorie products.
(ii) Maltitol Syrup is commonly found in chocolate, candies, chewing gum, baked goods, jams, and ice creams, where it provides sweetness, texture, and moisture retention similar to sugar.
(ii) Maltitol Syrup is also used in pharmaceutical formulations such as syrups, lozenges, and chewable tablets to improve taste without increasing sugar content.
In addition, (ii) Maltitol Syrup is used in diabetic-friendly and low-glycemic food formulations due to its reduced impact on blood glucose levels compared to sucrose.
(ii) Maltitol Syrup is used as a sucrose substitute in the sweetening of beverages.
Applications: of (ii) Maltitol Syrup: Solid dosage formulations, Plasticizer in gelatin capsules, Liquid dosage forms, Bulking agent in sugar-free solutions and syrups, Non-cariogenic sweetening agent, Anti-crystallizing agent, Medicated confectionery, Medicated chewing gum, sugar-free hard boiled candy, Sugar-free pastilles, Topical preparations, Emollient and humectant in creams and emulsions.
(ii) Maltitol Syrup used for hard candies, chewing gum, confectionery tablet, marshmallow, chocolate, jam, cakes & pastries, biscuits, cereal bar, ice cream, diary dessert, dried fruit, diet products, beverages, halvah, medical syrup, and construction chemicals.
(ii) Maltitol Syrup is used as a Chemistry Intermediate and is also used in the Construction Industry.
(ii) Maltitol Syrup is used as a sugar replacement that causes a slower rise in blood sugar and insulin than d-glucose or sucrose.
(ii) Maltitol Syrup has a wide range of uses.
(ii) Maltitol Syrup is used in baked goods such as biscuits and cookies; in confectionery such as chewing gum and chocolate; in dairy products such as ice cream and desserts; and in cereal products such as cornflakes and breakfast cereals.
(ii) Maltitol Syrup is used in baked goods to provide crispness and prevent browning caused by sugar.
In ice cream and frozen dairy products, (ii) Maltitol Syrup can be used as a fat and sugar substitute, adding flavor while also making the product creamy and sticky.
Due to its low hygroscopicity, high sweetness, and lack of after-cooling taste, crystalline (ii) Maltitol Syrup is a commonly used ingredient in sugar-free chocolate to reduce sugar and calories.
Sugar-free chocolate made with (ii) Maltitol Syrup tastes very similar to chocolate containing sucrose.
(ii) Maltitol Syrup can be used in the production of reduced sugar and no sugar added products such as chewing gums, snack bars, confectioneries, sweet biscuits, chocolate, dairy and frozen desserts, cereals, jams, and ketchup.
In foods, (ii) Maltitol Syrup’s used as a low calorie sweetener, as it has about half the calories of sucrose, or table sugar.
In medicine, (ii) Maltitol Syrup’s used as an excipient and plasticizer in gelatin capsules, and it’s also used as an emollient (skin soother) in hygiene products.
-Uses of (ii) Maltitol Syrup:
Increased consumer awareness and the need for food products specifically designed for diabetics have led to a decrease in the use of sugar in food products.
Have you ever wondered how a sugar-free chocolate can have such a sweet taste?
This is possible thanks to sugar substitutes used in food.
For this purpose, natural sweeteners, artificial sweeteners, and sugar alcohols (polyols) are used.
(ii) Maltitol Syrup, which we will discuss today, is a type of sugar alcohol.
-Food Industry uses of (ii) Maltitol Syrup:
(1) Low-calorie functional sweetener
(2) (ii) Maltitol Syrup is used as an oil substitute
(3) (ii) Maltitol Syrup can be used as a sweetener for high-fat foods such as ice cream, butter pastries, confectionery, etc.
(ii) Maltitol Syrup can prevent body fat accumulation and prevent obesity.
(4) (ii) Maltitol Syrup is used to process gum, candy, cakes, drinks and food for children and the elderly, which can promote the absorption of calcium by the human body and prevent tooth decay and age-related porosity.
(5) (ii) Maltitol Syrup is used to process canned fruits, jellies, pickles, etc., which can extend the shelf life of fruits and vegetables.
(6) It is used in bread and pastries to extend their shelf life.
-Beneficial for people with diabetes
(ii) Maltitol Syrup significantly reduces the rise in blood glucose and insulin levels associated with the ingestion of glucose as it is slowly absorbed.
This combined with its low calorie value makes (ii) Maltitol Syrup-sweetened, sugar-free food a good option for people with diabetes (control of blood glucose , weight and lipids are the main targets of diabetes management ).
Before opting for foods sweetened with sugar alcohols such as (ii) Maltitol Syrup, diabetics should discuss the usefulness of these polyols with their GP/diabetes specialist as some of these products may contain other ingredients which may not be suitable for a diabetes-based diet
KEY FEATURES of (ii) Maltitol Syrup:
*High Sweetness:
(ii) Maltitol Syrup provides sweetness similar to that of sugar, enhancing the taste of food and beverage products.
*Low-Calorie Content:
With fewer calories than sugar, (ii) Maltitol Syrup is perfect for low-calorie and sugar-free formulations.
*Low Glycemic Index:
(ii) Maltitol Syrup's low glycemic response makes it suitable for diabetic-friendly products.
*Excellent Solubility:
(ii) Maltitol Syrup's superior solubility ensures easy integration into various formulations, maintaining product consistency.
*Dental-Friendly:
(ii) Maltitol Syrup is non-cariogenic, making it ideal for oral care products and reducing the risk of tooth decay.
MODE OF USE of (ii) Maltitol Syrup:
Replace sucrose with (ii) Maltitol Syrup in a 1:1 ratio according to the recipe.
Incorporate directly into preparations, either hot or cold.
(ii) Maltitol Syrup's high browning temperature makes it particularly suitable for preparations requiring long exposures to heat, such as confectionery or baked products.
(ii) Maltitol Syrup – a polyol derived from the hydrogenation of sugars - from corn or wheat starch – offers an easy one-to-one sucrose or full-calorie sweetener substitution while reducing calories.
(ii) Maltitol Syrup has a clean, pleasant taste and offers good humidity and moisture control, which stabilizes products, and improves texture and mouthfeel.
*Sugar Reduction
(ii) Maltitol Syrup has an energy value of 2.4 kcal/g, compared to full-calorie sweeteners’ 4 kcal/g.
*Higher Relative Sweetness
(ii) Maltitol Syrup offers similar sweetness to sucrose.
(ii) Maltitol Syrup has a natural, sweet taste and boost fruity flavors, and reduces the need for high-intensity sweeteners.
*Tooth Friendly
(ii) Maltitol Syrup is non-cariogenic and does not contribute to tooth decay.
PRODUCTION AND USES of (ii) Maltitol Syrup:
(ii) Maltitol Syrup is a disaccharide produced by hydrogenation of maltose obtained from starch.
(ii) Maltitol Syrup syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch.
This product contains between 50% and 80% (ii) Maltitol Syrup by weight.
The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.
THE IMPORTANCE OF (ii) Maltitol Syrup FOR HEALTH:
(ii) Maltitol Syrup is a low-calorie artificial sweetener that can be used by diabetic patients.
Because it is broken down very slowly by enzymes in the small intestine and absorbed slowly, (ii) Maltitol Syrup does not significantly raise blood sugar levels.
(ii) Maltitol Syrup prevents tooth decay;
(ii) Maltitol Syrupdoes not harm the teeth.
Bacteria in dental plaque break down (ferment) sugar, producing acid.
(ii) Maltitol Syrup affects the calcium in tooth enamel and, over time, initiates tooth decay.
(ii) Maltitol Syrup is not easily broken down by bacteria in the mouth.
Therefore, no acid that damages tooth enamel is formed, and tooth decay does not occur.
POTENTIAL BENEFITS of (ii) Maltitol Syrup:
Compared to table sugar, or sucrose, there may be some potential (ii) Maltitol Syrup benefits, including the following:
***Fewer Calories
(ii) Maltitol Syrup is commonly used as a sugar substitute because it shares many properties with sugar, but has almost half the calories.
one gram of sugar contains 4 calories, while a gram of (ii) Maltitol Syrup contains 2–3 calories.
(ii) Maltitol Syrup is almost as sweet as sugar, about 90 percent as sweet, so you’ll see it on the ingredient label of “low calorie,” “sugar-free” and even “keto-friendly” products.
Keep in mind, because (ii) Maltitol Syrup isn’t exactly as sweet as sugar, if you end up using more of the sugar alcohol to get the same sweetness, you may end up consuming just as many calories as you would if you just used table sugar.
***Lower Glycemic Index
(ii) Maltitol Syrup has a lower glycemic index than sugar, so it causes a slower ride in blood sugar and insulin levels.
This can be helpful for people with diabetes.
However, the sugar alcohol does impact blood glucose, so you still need to monitor your levels, even after eating a “sugar-free” food containing (ii) Maltitol Syrup.
Comparing the glycemic index of table sugar, which is 60 — the glycemic index of (ii) Maltitol Syrup is 52 and (ii) Maltitol Syrup powder is 35.
These are lower numbers than sugar, but still high enough to affect your blood sugar levels.
In fact, (ii) Maltitol Syrup glycemic index is higher than other low carb sweeteners, so keep that in mind if you’re diabetic and consuming this sugar alcohol.
***May Support Dental Health
Research suggests that chewing gum with (ii) Maltitol Syrup may support dental health by reducing gingivitis and bacterial growth.
More studies are needed to fully understand the potential benefits, but (ii) Maltitol Syrup alcohol may help to prevent dental plaque and cavities, unlike table sugar.
BENEFITS of (ii) Maltitol Syrup:
Using (ii) Maltitol Syrup as a sugar substitute in foods offers several benefits.
Firstly, (ii) Maltitol Syrup is low in calories.
Therefore, (ii) Maltitol Syrup can aid in weight loss for individuals counting calories.
It's important to remember that (ii) Maltitol Syrup is a carbohydrate.
(ii) Maltitol Syrup's low glycemic index means blood sugar levels rise slowly.
Another benefit is that it doesn't cause tooth decay like sugar.
This is why (ii) Maltitol Syrup's commonly used in oral care products like mouthwash and toothpaste.
Furthermore, the acids produced from (ii) Maltitol Syrup metabolism do not cause enamel erosion.
Therefore, (ii) Maltitol Syrup is considered non-cariogenic, meaning it is tooth-friendly.
WHAT FOODS CONTAIN (ii) Maltitol Syrup?
The sugar alcohol can be found in processed foods, including:
*Sugar-free gum
*Sugar-free baked goods and snacks
*Chocolate
*Ice cream and dairy desserts
*Cake frosting and fondant
*Energy bars
*Chewing gum
Keep in mind that this sugar alcohol isn’t always listed as “(ii) Maltitol Syrup” on product ingredient lists.
(ii) Maltitol Syrup can also be listed as sugar alcohol, sorbitol and xylitol.
When looking at (ii) Maltitol Syrup vs. xylitol, the latter is a term used for sugar alcohols and can be used on an ingredient label in place of (ii) Maltitol Syrup.
(ii) Maltitol Syrup’s more likely to be used during the manufacturing phase of sugar-free products, baked goods, candies and snacks.
(ii) Maltitol Syrup’s also used in dental hygiene products, like chewing gum, and in medicines as an excipient (used as a vehicle for a drug) and plasticizer in gelatin capsules.
NUTRITIONAL INFORMATION of (ii) Maltitol Syrup:
(ii) Maltitol Syrup provides between 2 and 3 kilocalories per gram [kcal/g] (8–10 kJ/g).
(ii) Maltitol Syrup is largely unaffected by human digestive enzymes and is fermented by gut flora, with about 15% of the ingested (ii) Maltitol Syrup excreted unchanged in the feces.
STORAGE AND USAGE of (ii) Maltitol Syrup:
Use (ii) Maltitol Syrup according to the instructions on the food packaging.
Add (ii) Maltitol Syrup slowly while stirring to prevent lumps.
Store (ii) Maltitol Syrup in a cool, dry place in a sealed container.
Excessive consumption of (ii) Maltitol Syrup may have a laxative effect.
CHEMICAL PROPERTIES of (ii) Maltitol Syrup:
(ii) Maltitol Syrup in its crystallized form measures the same (bulk) as table sugar, but does not caramelize nor participate in Maillard reactions upon heating due to its relative chemical inertness.
The crystallized form of (ii) Maltitol Syrup is readily dissolved in warm liquids (≈ 50 °C (120 °F) and above); the powdered form is preferred if room-temperature or cold liquids are used.
Due to its sucrose-like structure, (ii) Maltitol Syrup is easy to produce and made commercially available in crystallized, powdered, and syrup forms.
(ii) Maltitol Syrup is not metabolized by oral bacteria, so it does not promote tooth decay.
(ii) Maltitol Syrup is more slowly absorbed than sucrose, a desirable property for diet in diabetes.
PROPERTIES of (ii) Maltitol Syrup:
Sweetness:
(ii) Maltitol Syrup has almost the same sweetness as table sugar (sucrose).
This characteristic allows for low sweetness.
(ii) Maltitol Syrup is preferred in the production of high-calorie and low-fat foods.
Calorie Value:
(ii) Maltitol Syrup has fewer calories compared to table sugar.
Blood Sugar Effect:
Because (ii) Maltitol Syrup is slowly broken down by enzymes in the small intestine and slowly absorbed, it affects blood sugar.
(ii) Maltitol Syrup does not cause a sudden increase in blood sugar levels.
(ii) Maltitol Syrup can be consumed in moderation by diabetic individuals.
Dental Health:
(ii) Maltitol Syrup is not easily broken down by bacteria in the mouth.
Therefore, (ii) Maltitol Syrup can contribute to tooth decay and...
(ii) Maltitol Syrup does not lead to the formation of acid that damages tooth enamel.
BENEFITS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup provides sweetness similar to sugar while contributing fewer calories, making it beneficial for weight management and diabetic-friendly diets.
(ii) Maltitol Syrup does not promote tooth decay, as it is not significantly metabolized by oral bacteria, reducing acid production in the mouth.
(ii) Maltitol Syrup also has good thermal stability, allowing it to be used in baking and processed foods without significant breakdown.
(ii) Maltitol Syrup's ability to retain moisture improves texture and shelf life in food products.
CHARACTERISTICS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup is a sugar alcohol characterized by its sweet taste and reduced caloric contribution compared to sucrose.
(ii) Maltitol Syrup has a molecular structure consisting of multiple hydroxyl groups, which gives it high water solubility and moisture-retaining properties.
(ii) Maltitol Syrup does not participate in Maillard browning reactions as strongly as reducing sugars, making it useful in heat-stable food formulations.
(ii) Maltitol Syrup is metabolized more slowly than glucose, contributing to its lower glycemic response.
BENEFITS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup’s advantages include it being non-cariogenic and having fewer calories than sugar
*Does not contribute to tooth decay
Like other polyols, (ii) Maltitol Syrup is non-cariogenic – i.e. is not metabolised by oral bacteria which break down sugars and starches to release acids that may lead to cavities or the erosion of tooth enamel
This oral health benefit of (ii) Maltitol Syrup and other sugar alcohols is recognised by various health groups/associations across the globe.
*Fewer calories than sugar
Because (ii) Maltitol Syrup is slowly absorbed by the body, part of the ingested substance reaches the large intestine where metabolism yields fewer calories.
As a result, (ii) Maltitol Syrup has just 2.1 calories per gram (kcal/g), nearly half of the caloric value of sucrose (4.0 kcal/g), and is therefore useful in the production of sugar-free products, especially sucrose-free chocolate, confectionery and ice cream.
(ii) Maltitol Syrup and other polyols are recognised as reduced-calorie sweeteners/alternatives to sugar by the European Union (EU) and the U.S. Food and Drug Administration (FDA).
BENEFITS of (ii) Maltitol Syrup:
*Non-cariogenic and extremely stable against crystallization
*Halal and Kosher certified
*Halal, Kosher and Vegan suitable
*Complies with the EU GMO under EC Regulation No 1829/2003 and EC Regulation No 1830/2003
*Current JECFA Monograph
CHARACTERISTICS of (ii) Maltitol Syrup:
*Low glycemic index / Low calorie natural sweetener.
*No aftertaste / Low fermentability / Excellent heat stability.
*Excellent crunch for coated chewing gum.
*Controls texture, viscosity, crystallisation.
*Non cariogenic.
*Meets the requirements of USP/EP/BP.
*(ii) Maltitol Syrup does not participate in the maillard reaction.
*Extensive sweetness for 75/75.
TYPES of (ii) Maltitol Syrup:
(ii) Maltitol Syrup is available in granular, powdered, and liquid syrup forms.
The liquid form works best if you use it to sweeten your tea or coffee.
You may be able to use (ii) Maltitol Syrup instead of corn syrup or honey in some recipes.
Many of the best protein bars contain (ii) Maltitol Syrup or other sugar alcohols.
(ii) Maltitol Syrup is made from hydrogenation from high-maltose glucose syrups, is 60% to 80% as sweet as sucrose, and has about 3 calories per gram.
(ii) Maltitol Syrup is suitable for people with diabetes and those who want to reduce sugar in their diets.
***Powdered and Granular (ii) Maltitol Syrup
Powdered or crystalline (granular) (ii) Maltitol Syrup is a sugar substitute, but it's not a one-for-one replacement.
(ii) Maltitol Syrup is approximately 80% to 90% as sweet as sugar but contains more than half the calories.
(ii) Maltitol Syrup is used frequently in sugar-free products you find in stores.
Baking with powdered or granular (ii) Maltitol Syrup is not always straightforward, so check the package and specific recipe details before substituting.
PRODUCTION PROCESS of (ii) Maltitol Syrup:
Although (ii) Maltitol Syrup occurs in trace amounts in nature, their extraction is not a viable production method.
(ii) Maltitol Syrup is obtained by the hydrogenation of sugars - from corn or wheat starch.
HOW TO USE (ii) Maltitol Syrup?
Many people wonder how to use (ii) Maltitol Syrup powdered sweetener .
(ii) Maltitol Syrup can be used as a perfect alternative to sugar in homemade cakes, cookies, desserts, and puddings.
(ii) Maltitol Syrup also dissolves easily in coffee, tea, and other hot beverages.
In the industrial sector, it is preferred in the production of sugar-free chocolates, diet biscuits, ice cream, and chewing gum.
Because (ii) Maltitol Syrup is not as sweet as sugar, the quantity should be adjusted according to the expectations of the recipe.
(ii) Maltitol Syrup is part of a family of bulk sweeteners called sugar alcohols (polyols).
(ii) Maltitol Syrup is about 90% as sweet as sugar (sucrose) and is very similar in taste, but boasts significantly less calories (only 2.1 calories per gram).
For these reasons, (ii) Maltitol Syrup is commonly used in the production of a variety of low-calorie, low-fat and sugar-free foods
Produced by the hydrogenation of maltose, which is obtained from starch, (ii) Maltitol Syrup produces a noticeable cooling sensation in the mouth and, like other Fergus , does not brown or caramelize when heated.
FUNCTIONALITIES
*Suspending agent
*Non-cariogenic sweetening agent
*Humectant
*Taste masking agent
*Bodying agent
*Anti-crystallizing agent
*Bulking agent
BENEFITS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup offers several advantages including reduced caloric content, good sweetness profile, and excellent humectant properties.
(ii) Maltitol Syrup helps maintain moisture and softness in food products, extending shelf life and improving texture.
(ii) Maltitol Syrup does not significantly contribute to tooth decay because oral bacteria cannot easily metabolize it.
Its ability to replace sugar without major changes in taste or texture makes (ii) Maltitol Syrup highly valuable in “sugar-free” product development.
PROPERTIES of (ii) Maltitol Syrup:
The most important feature of (ii) Maltitol Syrup powder sweetener is its low calorie content and sugar-like taste profile.
(ii) Maltitol Syrup is tooth-friendly; meaning it does not cause cavities.
(ii) Maltitol Syrup also does not cause a sudden spike in blood sugar, making it a suitable option for diabetics.
(ii) Maltitol Syrup is heat-resistant and suitable for baking.
Furthermore, (ii) Maltitol Syrup's moisture-retaining properties help preserve the freshness of products.
(ii) Maltitol Syrup is a low-calorie powdered sweetener derived from corn starch and belongs to the polyol (sugar alcohol) group used as a sugar substitute.
(ii) Maltitol Syrup tastes very similar to sugar but is lower in calories and doesn't raise blood sugar as quickly, making it an ideal alternative in diabetic products and for those looking to reduce their sugar intake.
(ii) Maltitol Syrup does not cause tooth decay and is frequently used as a sweetener in sugar-free foods such as gum, chocolate, and biscuits.
(ii) Maltitol Syrup is naturally digested slowly in the body and provides balanced energy.
CHARACTERISTICS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup is a complex mixture of hydrogenated saccharides with varying chain lengths, giving it functional versatility.
(ii) Maltitol Syrup provides sweetness, bulk, and texture similar to sucrose while reducing caloric content.
Its hygroscopic nature makes (ii) Maltitol Syrup effective in retaining moisture in food products, improving softness and shelf life.
(ii) Maltitol Syrup also prevents sugar crystallization, making it ideal for confectionery applications.
HIGHLIGHTS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup is a type of carbohydrate called a sugar alcohol, or polyol.
(ii) Maltitol Syrup contains half as many calories as sugar and is 90% as sweet.
(ii) Maltitol Syrup is commercially produced from starch for use in baked goods, chewing gum, sugar-free chocolates, hard candies and ice cream.
Due to (ii) Maltitol Syrup’s high melting point and creamy texture, it’s used in chocolate flavored coatings on frozen items and confections.
Of all the sugar alcohols, (ii) Maltitol Syrup’s properties are the most similar to sucrose.
(ii) Maltitol Syrup’s safety has been confirmed by multiple global health authorities.
BENEFITS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup allows you to get a sweetness that is close to that of sugar, but with fewer calories.
For this reason, (ii) Maltitol Syrup may help with weight loss.
(ii) Maltitol Syrup also doesn’t have the unpleasant aftertaste that other sugar substitutes tend to have.
This can help you to stick to a lower-calorie diet if you’re trying to lose weight or manage diabetes.
(ii) Maltitol Syrup, and other sugar alcohols, also don’t cause cavities or tooth decay like sugar and other sweeteners do.
This is one reason they are sometimes used in:
*gum
*mouthwash
*toothpaste
(ii) Maltitol Syrup is used in the manufacture of products such as chocolates, candies, chewing gum, cookies (in the dough to replace sucrose) and diabetic products in general.
(ii) Maltitol Syrup is also widely used in ice cream production to obtain lower calorie and less sweet products.
(ii) Maltitol Syrup is very suitable as a sugar substitute for sweetening candies, chocolates, chewing gum and, above all, biscuit doughs.
(ii) Maltitol Syrup is obtained from the transformation of maltose obtained from starch.
(ii) Maltitol Syrup has a sweetening power 0.8 times that of sugar (sucrose).
CHARACTERISTICS AND APPLICATIONS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup is used in the manufacture of products such as chocolates, candies, chewing gum, cookies (in the dough to replace sucrose) and diabetic products in general.
(ii) Maltitol Syrup is also widely used in ice cream production to obtain lower calorie and less sweet products.
THE BASICS of (ii) Maltitol Syrup:
(ii) Maltitol Syrup (pronounced mall-ti-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables.
(ii) Maltitol Syrup is produced from starches that are rich in the sugar maltose (a disaccharide consisting of two glucose molecules).
(ii) Maltitol Syrup is used in food items such as baked goods, chewing gum, sugar-free chocolates, chocolate coatings, hard candies and ice cream to provide body, sweetness and creamy texture.
(ii) Maltitol Syrup’s safety has been reviewed and confirmed by health authorities around the world, including the World Health Organization, the European Union, and countries such as Australia and Canada.
The U.S. Food and Drug Administration (FDA) also declares (ii) Maltitol Syrup and (ii) Maltitol Syrup syrups eligible for use.
While the safety of (ii) Maltitol Syrup (and other sugar alcohols) is well-documented, when eaten in excessive amounts, some sugar alcohols (e.g., mannitol and sorbitol) can cause gastrointestinal discomfort, including gas, bloating and diarrhea.
As a result, packaged foods that contain mannitol or sorbitol must include a warning on their label about potential laxative effects.
(ii) Maltitol Syrup has been shown to be well-tolerated at commonly consumed doses and does not require a warning on products in which it’s contained.
Like most sugar alcohols, (ii) Maltitol Syrup is neither as sweet nor as calorie–dense as sugar.
(ii) Maltitol Syrup is about 90% as sweet as sugar and has about half as many calories per gram (2.1 calories for (ii) Maltitol Syrup compared with 4 calories for sugar).
BENEFITS of (ii) Maltitol Syrup:
*Low calories :
(ii) Maltitol Syrup contains fewer calories than sugar, despite being as sweet as sugar.
*Tooth-friendly :
(ii) Maltitol Syrup does not cause tooth decay and is not cariogenic.
*Blood sugar control :
(ii) Maltitol Syrup does not raise blood sugar levels too much.
(ii) Maltitol Syrup is a typically safe sugar substitute with fewer calories than sugar.
But (ii) Maltitol Syrup’s still a carbohydrate and can affect your blood glucose levels or weight management efforts.
(ii) Maltitol Syrup is a sugar alcohol.
Sugar alcohols are found naturally in some fruits and vegetables.
They’re also considered carbohydrates.
Sugar alcohols are typically manufactured rather than being used in their natural form.
They’re sweet, but not quite as sweet as sugar, and have almost half the calories.
They’re usually used in:
*baked goods
*candy
*other sweet items
They can also be found in some medications.
Besides adding sweetness in place of sugar, (ii) Maltitol Syrup and other sugar alcohols help keep food moist, and help prevent browning.
When you’re checking labels, be aware that (ii) Maltitol Syrup may also be listed as sorbitol or xylitol.
It’s sometimes even listed just as sugar alcohol, since it falls under this category.
PHYSICAL and CHEMICAL PROPERTIES of (ii) MALTITOL SYRUP:
CAS No: 585-88-6
EC No: 209-567-0
Molecular Formula: C12H24O11
Molecular Weight: 344.31 g/mol
Appearance: White crystalline powder or syrup (depending on purity)
Physical State: Solid (crystalline) or viscous liquid (in syrup form)
Odor: Odorless
Taste: Sweet (about 70–90% sweetness of sucrose)
Solubility in Water: Highly soluble
Solubility in Organic Solvents: Insoluble or very low solubility
Molecular Structure: Polyhydric alcohol (sugar alcohol derived from maltose)
Functional Group: Multiple hydroxyl (-OH) groups
pH (10% solution): Approximately neutral (6–8)
Melting Point: ~148–152°C (crystalline form)
Boiling Point: Decomposes before boiling
Density: ~1.36 g/cm³ (solid form)
Hygroscopicity: Moderately hygroscopic (absorbs moisture from air)
Thermal Stability: Stable under normal food processing temperatures
Chemical Stability: Stable under neutral and mildly acidic conditions
Fermentability: Poorly fermentable by oral bacteria
Glycemic Response: Low glycemic index
Caloric Value: ~2.1 kcal/g (lower than sucrose)
Reducing Sugar Activity: Non-reducing sugar alcohol
Reactivity: Chemically stable, low reactivity under normal conditions
Chemical Formula: C12H24O11
CAS No: 585-88-6
EINESC No: 209-567-0
UN No: Not subject to transport regulations
Physical Properties: Transparent Liquid
Odor: Odorless
Molecular Weight: 344.31 g/mol
Density: 1.58 g/cm3
Solubility: Soluble in water
Appearance: Clear to slightly yellow viscous liquid
Physical State: Syrup (liquid mixture)
Odor: Odorless or faintly sweet
Taste: Sweet (approximately 50–70% sweetness of sucrose depending on composition)
Solubility in Water: Completely miscible
Solubility in Organic Solvents: Insoluble
pH (10% solution): 4.5–7.0 (slightly acidic to neutral)
Viscosity: High viscosity depending on concentration
Density: ~1.35–1.45 g/cm³
Boiling Point: Not applicable (decomposes before boiling)
Melting Point: Not applicable (liquid form)
Hygroscopicity: Highly hygroscopic (strong moisture attraction)
Thermal Stability: Stable under normal food processing conditions
Chemical Stability: Stable under neutral conditions; may degrade under strong acid or heat
Fermentability: Low fermentability by oral bacteria
Glycemic Index: Low to moderate depending on composition
Caloric Value: ~2–3 kcal/g (lower than sucrose)
Reducing Sugar Content: Low (hydrogenated polyol mixture)
Crystallization: Resistant to crystallization
Reactivity: Chemically stable under normal storage conditions
Moisture Retention: High humectant properties
Chemical formula: C12H24O11
Molar mass: 344.313 g•mol−1
Melting point: 145 °C (293 °F; 418 K)
FIRST AID MEASURES of (ii) MALTITOL SYRUP:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of (ii) MALTITOL SYRUP:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of (ii) MALTITOL SYRUP:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of (ii) MALTITOL SYRUP:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of (ii) MALTITOL SYRUP:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of (ii) MALTITOL SYRUP:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
