Maltitol Syrup
Maltitol Syrup is a versatile sugar alcohol solution used as a reduced-calorie sweetener and bulking agent. It delivers a sweetness profile similar to sucrose while supporting lower sugar formulations across a wide range of food and beverage applications.
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Category
Sugar ReplacerSectors
Food
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What is Maltitol Syrup
Maltitol Syrup is a hydrogenated starch hydrolysate primarily composed of maltitol, produced from maltose derived from natural starch sources. It provides approximately 75–90% of the sweetness of sugar with fewer calories, making it an ideal alternative for sugar reduction and diabetic-friendly formulations.
With excellent stability, low hygroscopicity, and a clean, mild sweetness profile, Maltitol Syrup helps maintain product texture, moisture, and mouthfeel without compromising taste. It is widely recognised for its digestive tolerance compared to other polyols when used within recommended levels. Additionally, it is tooth-friendly and does not contribute to dental caries, supporting better oral health positioning.
Maltitol Syrup is suitable for use in reduced-sugar, sugar-free, and no-added-sugar products, aligning with growing consumer demand for healthier indulgence and functional ingredients.
- Clean Label
- Bakery
- Confectionery
- Low Calorie
- Sugar-Free
- Sugar Reduction
- Polyol
- Tooth-Friendly
- Humectant
- Functional Sweetener
- Bulk Sweetener
Applications & Functionalities
Maltitol Syrup functions as both a sweetener and a bulk carrier, allowing manufacturers to replicate the functional properties of sugar in reduced-calorie formulations. It provides viscosity, humectancy, and improved texture, making it particularly effective in confectionery and baked goods. Its thermal stability makes it suitable for baking and processing at higher temperatures, while its low crystallisation tendency supports smooth textures in fillings, coatings, and syrups. Maltitol Syrup also enhances shelf life by retaining moisture, preventing dryness in products such as cakes and cereal bars. Additionally, it supports clean label claims in some markets and works well in combination with high-intensity sweeteners to achieve desired sweetness levels while optimising cost and formulation balance.
Maltitol Syrup functions as both a sweetener and a bulk carrier, allowing manufacturers to replicate the functional properties of sugar in reduced-calorie formulations. It provides viscosity, humectancy, and improved texture, making it particularly effective in confectionery and baked goods. Its thermal stability makes it suitable for baking and processing at higher temperatures, while its low crystallisation tendency supports smooth textures in fillings, coatings, and syrups. Maltitol Syrup also enhances shelf life by retaining moisture, preventing dryness in products such as cakes and cereal bars. Additionally, it supports clean label claims in some markets and works well in combination with high-intensity sweeteners to achieve desired sweetness levels while optimising cost and formulation balance.
Maltitol Syrup functions as both a sweetener and a bulk carrier, allowing manufacturers to replicate the functional properties of sugar in reduced-calorie formulations. It provides viscosity, humectancy, and improved texture, making it particularly effective in confectionery and baked goods. Its thermal stability makes it suitable for baking and processing at higher temperatures, while its low crystallisation tendency supports smooth textures in fillings, coatings, and syrups. Maltitol Syrup also enhances shelf life by retaining moisture, preventing dryness in products such as cakes and cereal bars. Additionally, it supports clean label claims in some markets and works well in combination with high-intensity sweeteners to achieve desired sweetness levels while optimising cost and formulation balance.
Common applications include:
- Sugar-free confectionery
- chocolate
- chewing gum
- baked goods
- biscuits
- cereal bars
- fillings
- coatings
- dairy desserts
- ice cream
- beverages
- spreads.
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