Acidulants
Collectors
Dust Suppressants
Explosives and Blasting Agents
Flocculants and Coagulants
Frothers
Leaching Agents
pH Modifiers
Precious Metal Extraction Agents
Antioxidants(plastic)
Colorants (Pigments, Dyes)
Fillers and Reinforcements
Flame Retardants
Monomers
Plasticizers
Polymerization Initiators
Stabilizers (UV, Heat)
Antifoaming Agents
Chelating Agents
Coagulants and Flocculants
Corrosion Inhibitors
Disinfectants and Biocides
Oxidizing Agents
pH Adjusters
Scale Inhibitors( water)
Antioxidants(cosmetic)
Emollients
Fragrances and Essential Oils
Humectants
Preservatives
Surfactants(cosmetic)
Thickeners
UV Filters
Admixtures
Waterproofing Agents
Sealants and Adhesives
Curing Compounds
Concrete Repair Chemicals
Anti-Corrosion Coatings
Surfactants(cleaning)
Builders
Enzymes
Solvents (Cleaning)
Fragrances
Maltitol Powder
Whatsapp Order
Maltitol Powder is a white, crystalline polyol (sugar alcohol) derived from hydrogenated maltose obtained from starch sources like corn or wheat. It is a low-calorie, high-sweetness sugar substitute with about 90% the sweetness of sucrose but significantly fewer calories (approximately 2.1 kcal/g vs. 4 kcal/g for sugar). It has excellent solubility, low hygroscopicity, and provides a clean, sweet taste without an aftertaste. Maltitol Powder is widely used in food, pharmaceutical, and nutraceutical applications for its sugar-like properties, making it suitable for diabetic, low-carb, and dental-friendly formulations.
Description
Maltitol Powder
Primary Uses
- Food & Beverage Industry
- Sugar Substitute: Used in sugar-free or reduced-calorie products such as candies, chocolate, chewing gum, baked goods, ice cream, and desserts.
- Texture Enhancer: Mimics the texture and bulk of sugar in baked goods and confections without crystallization issues.
- Moisture Retention: Helps maintain moisture and softness in baked goods due to its humectant properties.
- Sweetener for Diabetic Foods: Commonly used in diabetic-safe formulations as it has a low glycemic index and does not spike blood sugar significantly.
- Syrup Preparation: Can be dissolved in water to form sugar-free syrups for beverages and toppings.
- Chocolate Manufacturing: Preferred over other polyols in chocolate for its mild cooling effect and compatibility with cocoa butter.
- Pharmaceutical Industry
- Excipient: Used as a sweetener, binder, or filler in chewable tablets, lozenges, powders, and oral suspensions.
- Coating Agent: Employed in sugar-free tablet coatings and films for better taste and appearance.
- Tooth-Friendly Medicinals: Ideal in formulations where non-cariogenic (non-cavity-forming) ingredients are required.
- Pediatric and Geriatric Formulations: Added to enhance palatability of medications without adding sugar.
- Nutraceuticals & Dietary Supplements
- Functional Sweetener: Used in protein bars, diet snacks, and health supplements for calorie reduction.
- Fiber-Rich Formulations: Sometimes combined with dietary fibers to enhance digestive tolerance.
Secondary Uses
- Oral Care Products
- Sugar-Free Flavoring: Added to toothpaste, mouthwash, and oral rinses to enhance taste without promoting tooth decay.
- Dental-Friendly Chewing Gum: Promotes oral health due to its non-fermentable nature by oral bacteria.
- cosmetics & Personal Care
- Humectant: Occasionally used in moisturizers, lotions, and creams for its water-binding ability and skin-softening properties.
- Non-Sticky Sweetener: Used in lip care or edible cosmetic products for a mild sweetening effect.
- Pet Food and Animal Supplements
- Palatability Enhancer: Used in small quantities in specialized pet foods and supplements to improve taste.
- Laboratory and Research
- Sugar Model Compound: Used in testing as a sugar analog in digestion, metabolic, or food science research.
PRODUCT KEY FEATURES
- Basic Identification Attributes
- Chemical Name (IUPAC): 4-O-α-D-Glucopyranosyl-D-sorbitol
- Common/Trade Name: Maltitol Powder
- CAS Number: 585-88-6
- HS Code: 2905.49.00
- Synonyms: Hydrogenated maltose; Maltisweet; Maltisorb; Sorbitol-glucose; E965 (EU food additive number); Sugar alcohol
- Physical & Chemical Properties
- Physical State: Crystalline powder
- Color & Odor: White, odorless
- Melting Point: 145–150 °C
- Solubility: Highly soluble in water; insoluble in fats and oils
- Sweetness Index: ~90% of sucrose
- Calorific Value: Approx. 2.1 kcal/g
- pH (5% solution): 5.0 – 7.0
- Hygroscopicity: Low
- Cooling Effect: Mild (less than xylitol or erythritol)
- Safety & Hazard Attributes
- GHS Classification: Not classified as hazardous
- Toxicity: Non-toxic; excessive consumption may cause gastrointestinal discomfort
- Exposure Limits: Not established; good industrial hygiene recommended
- Allergenicity: Generally recognized as safe (GRAS); gluten-free if sourced from corn
- Storage & Handling Attributes
- Storage Conditions: Store in a dry, cool environment; avoid moisture and direct sunlight
- Container Type: Poly-lined kraft bags, fiber drums, or sealed food-grade containers
- Shelf Life: 24–36 months under recommended storage conditions
- Handling Precautions: Avoid inhalation of dust; use protective gear for large-scale handling
- Regulatory & Compliance Attributes
- Approved as food additive (E965) by FDA, EFSA, JECFA, and Codex Alimentarius
- Labeled as a polyol/sugar alcohol in nutritional labeling
- Included in low-GI and sugar-free product certifications
- Complies with food-grade standards (FCC, USP, or equivalent)
- Environmental & Health Impact
- Biodegradability: Readily biodegradable
- Ecotoxicity: Low to no environmental impact
- Bioaccumulation: Not expected
- Carcinogenicity/Mutagenicity: Not classified as carcinogenic or mutagenic
SAFETY HANDLING PRECAUTIONS
- Safety Handling Precautions
- PPE Required: Dust mask, gloves, and goggles recommended for bulk handling
- Handling Guidelines: Avoid creating airborne dust; use in ventilated areas
- Storage Measures: Keep tightly sealed to prevent clumping or contamination
- First Aid Measures
- Inhalation: Move to fresh air if dust causes discomfort
- Skin Contact: Wash with soap and water
- Eye Contact: Rinse eyes with clean water for several minutes
- Ingestion: Safe for consumption in regulated quantities; large intake may cause laxative effect
- Firefighting Measures
- Fire Hazards: Combustible in powdered form under dust-air mixture conditions
- Extinguishing Media: Use dry chemical, water spray, or COâ‚‚ extinguishers
- Special Precautions: Avoid dust cloud generation; remove ignition sources
- Hazardous Combustion Products: May release carbon dioxide and carbon monoxide
Related products
Blueberry Toppings
Blueberry Toppings are sweet, fruit-based condiment preparations made primarily from blueberries, sugar, and thickening agents. They are characterized by a vibrant blue-purple color, fruity aroma, and a sweet-tart flavor profile. Typically semi-viscous with chunks or pureed pieces of blueberry, these toppings are used as finishing ingredients in desserts, breakfast foods, and beverages. Blueberry toppings may be prepared as preserves, syrups, or glazes and often contain natural flavors and preservatives to enhance shelf life and sensory appeal.
Calcium Saccharin
 Calcium Saccharin is the calcium salt form of saccharin, a synthetic sweetener. It appears as a white to off-white crystalline powder with a sweet taste that is several hundred times sweeter than sucrose (table sugar). Calcium Saccharin is water-soluble and widely used as a non-nutritive sweetener in food and beverage products, pharmaceuticals, and oral care formulations. Due to its stability under heat and acidic conditions, it is ideal for baked goods and beverages. It serves as a sugar substitute for diabetic and calorie-restricted diets and is often used in combination with other sweeteners to improve taste profiles.
Castor Oil Food Grade
Castor Oil Food Grade is a pale yellow to almost colorless, viscous vegetable oil extracted from the seeds of the Ricinus communis plant. This oil is known for its unique composition, predominantly containing ricinoleic acid, which imparts excellent lubricity, emulsifying, and conditioning properties. The food grade variant is refined and purified to meet stringent food safety standards, making it suitable for direct consumption and use as a processing aid or additive in food products. Castor Oil Food Grade is valued for its stability, non-toxicity, and functional versatility in both food and non-food sectors.
Corn Syrup
Corn Syrup is a viscous, sweet liquid derived from the enzymatic hydrolysis of corn starch. It consists primarily of glucose and maltose along with higher saccharides, providing sweetness, viscosity, and moisture retention in food formulations. Corn Syrup is widely used in food and beverage industries as a sweetener, humectant, and texture enhancer. Its ability to prevent crystallization and retain moisture makes it essential in confectionery, baking, and processed foods. Industrial grades of corn syrup are also used in pharmaceuticals and other manufacturing applications where its binding and stabilizing properties are valued.
Glycerol Monostearate Powder
Glycerol Monostearate Powder is a white to off-white, free-flowing powder composed of 50% monoglycerides of stearic and palmitic acids, typically derived from vegetable oils. It is a non-ionic emulsifier widely used in food, cosmetics, pharmaceuticals, plastics, and industrial applications. GMS functions as an emulsifying agent, stabilizer, thickener, anti-staling agent, and opacifier. In food, it improves texture and extends shelf life. In cosmetics and pharmaceuticals, it enhances creaminess and stability. GMS 50% is often blended with other emulsifiers or surfactants and is valued for its versatile functionality, safety, and compatibility with a wide range of ingredients.
Icing Sugar
Icing Sugar, also known as powdered sugar or confectioners’ sugar, is a finely ground sugar with a powdery consistency. It is typically made by milling granulated sugar into a fine powder and blending it with a small amount of anti-caking agent (usually cornstarch or tricalcium phosphate) to prevent clumping. Icing Sugar is white, odorless, and has a sweet taste. It is widely used in baking, confectionery, and culinary applications to provide sweetness, texture, and decorative finishes.
Liquid Glucose
 Liquid Glucose is a viscous, clear to pale amber syrup primarily composed of glucose and other saccharides. It is produced by the enzymatic hydrolysis of starch derived from corn, wheat, or potatoes. Known for its high sweetness and excellent moisture-retention properties, Liquid Glucose is widely used in the food and beverage industry to enhance texture, sweetness, and shelf life. It also acts as a humectant and crystallization inhibitor, improving the quality and consistency of various processed foods.
Sodium Saccharin
Sodium Saccharin is a white crystalline powder or granule with the chemical formula C₇H₄NNaO₃S·2H₂O. It is the sodium salt of saccharin, an artificial sweetener approximately 300–500 times sweeter than sucrose. This non-nutritive, zero-calorie sweetener is widely used in food, beverage, pharmaceutical, and personal care industries. Packaged in 25kg containers, it is highly soluble in water, heat-stable, and has excellent shelf life, making it a cost-effective and versatile sweetening agent.
