– Yusweet Maltitol crystal/powder/P200/P35 – Yusweet

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Our commission is always to provide our customers and clientele with best quality and aggressive portable digital products for Monk Fruit Sweetener Erythritol , Fructooligosaccharides , Maltitol Price , We give priority to quality and customer pleasure and for this we follow stringent excellent control measures. We've got in-house testing facilities where our items are tested on every single aspect at different processing stages. Owning to latest technologies, we facilitate our clients with custom made creation facility.

– Yusweet Maltitol crystal/powder/P200/P35 – Yusweet Detail:

Characteristics

Improve food properties
Natural sweetness: The sweetness of maltitol is 80%-90% of sucrose, with good taste and Non Irritant.

Don’t make Maillard reaction: Maltitol has sugar free glycosyl that can’t cause Maillard browning reaction when heated with amino acids or proteins.

Extend the shelf life of food: Maltitol is difficult to ferment, so it can extend the shelf life of food.

Meet functional requirements:

Anti-Caries: It cannot be converted into acid by oral bacteria so doesn’t cause dental caries.

Low calories and don’t raise blood glucose : With low absorption and no stimulation for insulin, it doesn’t have any effect on blood glucose so is an ideal sweetener for diabetic and obese people.

Promote calcium absorption: it promotes to absorb bone mineral.

Parameter

Maltitol
No.	Specfication	Mean Particle size
1	Maltitol C	20-80mesh
2	Maltitol C300	Pass 80 mesh
3	Maltitol CM50	200-400 mesh

About Products

What’s the product application ?

Maltitol Application

Candy: Maltitol can be used in high-quality candy based on good properties including moisture retention, anti-crystallization, absorption and retention for flavor and no Maillard reaction.

Drinks: Maltitol can directly replace sucrose and its compound with other sugar alcohols can be applied to drinks, to improve the taste and stability, reduce calories, and prevent dental caries.

Desserts: Maltitol can keep biscuits and breads softer taste and better flavor than that of sucrose.

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