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.

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

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.