Applications

Elaboration of products such as chocolates, cookies (replacing the white sugar up to a 1:1 ratio) in general products for diabetics, or low-calorie ice cream. It is also used in confectionery, to make low-calorie candies and chewing gum.

It produces an almost zero balsamic effect (compared to other polyols, which do generate more refreshing sensation).

To use as a substitute for brown sugar, replace a small part of the maltitol with molasses or muscovado to have the characteristic color and aroma from it.

When Malti is used in any elaboration, in addition to replacing sugar, it is given a creamy sensation.

Curiosities

E-965i.

It is produced by hydrogenation of maltose, which produces 50-80% maltitol. The remaining part is sorbitol and other sugar-related substances.

Like all polyols, maltitol does not cause cavities because the bacteria in the mouth that break down sugars and starches do not metabolize them (and consequently do not release the acids that cause cavities).

If it is very similar to sucrose in terms of properties, in the world of chocolate, Malti is especially relevant: crystalline anhydrous, low hygroscopicity, melting point and stability makes a quality chocolate without sugar perfectly possible.

Dosage

Q/ S

Can replace sucrose in a ratio of 1:1.