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Maltitol Syrup is a colorless, sticky liquid that is 50% maltitol and less than 8% sorbitol.
Maltitol syrup is produced by catalytic hydrogenation of starch hydrolysates, converting reducing sugars such as maltose and glucose into corresponding sugar alcohols.
Maltitol syrup provides approximately 75–90% of the sweetness of sucrose while delivering lower caloric value (about 2.1–2.4 kcal/g).
CAS Number: 585-88-6
EC Number: 209-567-0
Molecular Formula: C12H24O11
Molecular Weight: 344.31 g/mol
Synonyms: Hydrogenated Maltose Syrup, Hydrogenated Glucose Syrup, Maltitol Solution, Liquid Maltitol, Polyol Syrup, Hydrogenated Starch Hydrolysate (HSH) Syrup, Maltitol-Based Polyol Syrup, Reduced-Sugar Polyol Syrup, Sugar Alcohol Syrup, Maltitol Liquid Sweetener, E965(ii) Syrup, Maltitol Aqueous Solution, Hydrogenated Disaccharide Syrup, Maltitol-Rich Syrup, Low-Glycemic Sweetener Syrup, Non-Cariogenic Sweetener Syrup, Sugar-Free Bulk Sweetener Syrup, Starch-Derived Polyol Syrup, Maltitol Concentrate Solution, Hydrogenated Maltose Polyol Syrup
Maltitol syrup is a high-purity aqueous solution primarily composed of maltitol and hydrogenated oligosaccharides.
Maltitol syrup is produced by catalytic hydrogenation of starch hydrolysates, converting reducing sugars such as maltose and glucose into corresponding sugar alcohols.
Maltitol syrup appears as a clear, colorless to slightly yellow, highly viscous liquid with a clean, mildly sweet taste profile.
Maltitol syrup functions as a bulk sweetener and sugar replacer in reduced-sugar and sugar-free formulations.
Maltitol syrup provides approximately 75–90% of the sweetness of sucrose while delivering lower caloric value (about 2.1–2.4 kcal/g).
Due to its similar osmotic pressure, viscosity, and humectant behavior compared to sucrose solutions, Maltitol syrup offers good textural and stability performance in confectionery and bakery systems.
Maltitol syrup exhibits high chemical stability under normal processing conditions and demonstrates good compatibility with hydrocolloids, polyols, and high-intensity sweeteners.
Maltitol syrup is widely used in chocolate, chewing gum, bakery fillings, dairy analogues, and pharmaceutical syrups where controlled crystallization, moisture retention, and reduced glycemic response are required.
From a functional perspective, maltitol syrup contributes to body formation, freezing point depression, and water activity control, making it particularly valuable in microbiological stability optimization in intermediate-moisture foods.
Maltitol syrup used as a Chemistry Intermediate and is also used in the Construction Industry.
Maltitol Syrup is a colorless, sticky liquid that is 50% maltitol and less than 8% sorbitol.
Maltitol syrup is used as a sucrose substitute in the sweetening of beverages.
Maltitol syrup's country of origin is China.
Maltitol syrup is kosher, halal and non-GMO.
Maltitol syrup is manufactured by the catalytic hydrogenation of maltose syrups.
Maltitol is used as a sugar substitute.
Maltitol Syrup is a clear, colorless syrup that has a slightly sweet flavor.
This sugar-free, low calorie bulk sweetener is obtained by the hydrogenation of maltose syrup which is derived from hydrolysis of starch.
Maltitol syrup is 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.
A mixture consisting of mainly maltitol with sorbitol and hydrogenated oligo- and polysaccharides.
Maltitol syrup is manufactured by the catalytic hydrogenation of high maltose-content glucose syrup.
The article of commerce is typically supplied as a syrup.
Maltitol syrup may also be dried and supplied as a solid product
Maltitol syrup is a clear, colorless syrupy liquid that is a water solution of a hydrogenated, partially hydrolyzed starch containing maltitol, sorbitol and hydrogenated oligosaccharides and polysaccharides.
Maltitol syrup is miscible with water and with glycerin and slightly miscible with alcohol.
Maltitol syrup is non crystallizing and used as a humectant and texturizing agent in a wide range of food products.
Maltitol syrup is very similar to sucrose in sweetness and functionality, it is often used to replace sugars in sugar free, no sugar added, and low net carbohydrate food products.
Maltitol syrup is non cariogenic and qualifies for the FDA authorized "does not promote tooth decay" health claim.
Uses of Maltitol Syrup:
Confectionery:
Maltitol syrup is used in sugar-free and reduced-sugar chocolates, hard candies, toffees, caramels, and chewing gums.
Maltitol syrup provides bulk, sweetness, gloss, and smooth mouthfeel while preventing sucrose crystallization.
Bakery Products:
Maltitol syrup is incorporated into cakes, biscuits, muffins, and fillings to improve moisture retention, softness, and shelf life.
Maltitol syrup acts as a humectant and texture stabilizer.
Chocolate and Coatings:
Maltitol syrup replaces sucrose in diabetic or low-glycemic chocolate formulations, maintaining viscosity, snap, and sensory profile comparable to traditional sugar systems.
Dairy and Frozen Desserts:
Maltitol syrup is applied in ice cream and frozen desserts to control freezing point depression, improve creaminess, and reduce sugar content without excessive hardness.
Pharmaceutical Syrups:
Maltitol syrup functions as a non-cariogenic sweetening and bulking agent in oral syrups, lozenges, and chewable tablets.
Dietetic and Functional Foods:
Maltitol syrup is used in energy bars, protein snacks, and diabetic-friendly products due to its lower caloric value and moderated glycemic response.
From a food engineering perspective, maltitol syrup is particularly valuable in intermediate-moisture systems where water activity control and microbial stability are critical parameters.
Functionalities of Maltitol Syrup:
Suspending agent
Non-cariogenic sweetening agent
Humectant
Taste masking agent
Bodying agent
Anti-crystallizing agent
Bulking agent
Stability and Reactivity of Maltitol Syrup:
Chemical Stability:
Stable under normal storage and processing conditions.
Reactivity:
Generally non-reactive.
Avoid strong oxidizing agents.
Conditions to Avoid:
Excessive heat.
Contamination.
Incompatible Materials:
Strong oxidizers.
Hazardous Decomposition Products:
Carbon oxides (CO, CO₂) may form under combustion.
Hazardous Polymerization:
Does not occur.
Handling and Storage of Maltitol Syrup:
Handling:
Avoid contamination.
Maintain hygienic conditions.
Storage:
Store in tightly closed containers in a cool, dry area.
Protect from excessive heat.
First Aid Measures of Maltitol Syrup:
Inhalation:
Not typically hazardous.
Move to fresh air if mist is inhaled.
Skin Contact:
Wash with water.
Eye Contact:
Rinse thoroughly with water.
Ingestion:
Generally low toxicity.
Seek medical advice if discomfort occurs.
Firefighting Measures of Maltitol Syrup:
Suitable Extinguishing Media:
Water spray.
Foam.
Dry chemical.
Carbon dioxide (CO₂).
Specific Hazards:
Combustion may produce carbon oxides.
Accidental Release Measures of Maltitol Syrup:
Personal Precautions:
Use standard hygiene practices.
Avoid slip hazards.
Cleanup:
Absorb with inert material.
Wash area with water.
Exposure Controls / Personal Protection of Maltitol Syrup:
Engineering Controls:
General ventilation is sufficient.
Personal Protective Equipment:
Safety glasses are recommended for industrial handling.
Protective gloves are recommended for industrial handling.
Identifiers of Maltitol Syrup:
Chemical Name: Maltitol
Chemical Class: Polyol
CAS No.: 585-88-6
EC No.: 209-567-0
E Number: E965(ii)
INCI Name: Maltitol
Molecular Formula: C12H24O11
Molecular Weight: 344.31 g/mol
Physical Form: Clear, viscous aqueous solution
Solubility: Highly soluble in water
Origin: Derived from corn, wheat, or other starch sources
Product: MALTITOL SYRUP 100
Product Group: ADM MALTITOL SYRUP
Principal: ADM
CAS Number: 585-88-6
Sub Group: Sugar Syrup and Honey Products
Product Type: Maltitol syrup
E Number: E965
Chemical/Common Name: -
Product Number: 363329
Unit of Measure: -
CAS Number: 585-88-6
ChEMBL: ChEMBL63558
ChemSpider: 432001
ECHA InfoCard: 100.008.699
E number: E965 (glazing agents, ...)
PubChem CID: 493591
UNII: D65DG142WK
CompTox Dashboard (EPA): DTXSID0044444
InChI: InChI=1S/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+/m0/s1
Key: VQHSOMBJVWLPSR-WUJBLJFYSA-N
InChI=1/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+/m0/s1
Key: VQHSOMBJVWLPSR-WUJBLJFYBZ
SMILES: OC[C@H](O)[C@@H](O)[C@]([C@H](O)CO)([H])O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O
Properties of Maltitol Syrup:
Chemical formula: C12H24O11
Molar mass: 344.313 g·mol−1
Melting point: 145 °C (293 °F; 418 K)
Appearance: Clear, colorless to slightly pale yellow
Odor: Odorless.
Taste: approximately 75–90% as sweet as sucrose.
Solubility: Highly soluble in water
Viscosity: typically 70–80%
pH: Typically 5.0–7.5
Names of Maltitol Syrup:
IUPAC name:
4-O-α-D-Glucopyranosyl-D-glucitol
