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Maltitol (Maltitol Solution, Maltitol Powder) is a polyol produced by the hydrogenation reduction of maltose. It can appear as a colorless, transparent liquid or a white crystalline powder. Its sweetness is approximately 80%–90% that of sucrose, with a taste similar to sucrose, a pure flavor, lower calories than sucrose, and a smaller impact on blood sugar. Maltitol possesses good moisturizing properties, stability, and heat resistance, is not prone to the Maillard reaction, and is suitable for various processing conditions. In the food industry, it is commonly used in sugar-free or low-sugar candies, chocolates, baked goods, and frozen desserts, providing sweetness while improving product texture and spreadability. Furthermore, maltitol is tooth-friendly and less likely to cause tooth decay, making it widely used in functional foods, health foods, and pharmaceutical preparations.