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| Lugar de origen: | Porcelana |
| Nombre de la marca: | Golden Grain |
| Certificación: | ISO, HALAL, KOSHER, HACCP |
| Número de modelo: | GMAL-848 |
| Cantidad de orden mínima: | 1300 kg |
|---|---|
| Precio: | USD500/MT FOB QINGDAO - USD700/MT FOB QINGDAO |
| Detalles de empaquetado: | 250 kg/tambor, 270 kg/tambor, 275 kg/tambor con nuevo tambor de plástico, 1300 kg de tambor IBC, bol |
| Tiempo de entrega: | 7 - 10 días hábiles |
| Condiciones de pago: | L/C, T/T, D/P, Western Union, D/A |
| Capacidad de la fuente: | 40000 MT por mes |
| Usos: | Sustituto del azúcar en confitería, panadería, chocolate y productos farmacéuticos. | Valor calórico: | 2,1 kcal/g |
|---|---|---|---|
| índice glucémico: | Bajo (alrededor de 35) | Condiciones de almacenamiento: | Lugar fresco y seco lejos de la luz solar directa |
| Estado regulatorio: | Generalmente reconocido como seguro (GRAS) en muchos países. | Duración: | 12-24 meses si se almacena correctamente |
| Dulzor: | Aproximadamente 75-90% de sacarosa | Fuente: | maltosa hidrogenada |
| higroscopicidad: | Bajo a moderado | Solubilidad: | Muy soluble en agua |
| Tipo: | Jarabe de alcohol y azúcar | Nombre del producto: | el jarabe de maltitol |
| perfil de sabor: | Dulce con efecto refrescante, sin regusto. | Estabilidad: | Estable en condiciones térmicas y ácidas. |
Maltitol Syrup is a premium sugar alcohol liquid sweetener specially formulated for sugar-free and reduced-sugar baking applications. With approximately 90% of the sweetness of sucrose and nearly identical bulking properties, it serves as a 1:1 functional replacement for sugar in cakes, cookies, breads, muffins, and pastry fillings — without compromising texture, volume, or mouthfeel.
Unlike many high-intensity sweeteners that fail under oven heat or leave baked goods flat and dry, Maltitol Syrup delivers the structural integrity, moisture retention, and browning control that professional bakers demand.
| Parameter | Specification |
| Appearance | Clear, colorless to pale yellow viscous syrup |
| Dry Solids | 70% ± 1% (custom concentrations available) |
| Maltitol Content (on dry basis) | ≥ 50% |
| Sorbitol Content (on dry basis) | ≤ 8% |
| Reducing Sugar (on dry basis) | ≤ 0.3% |
| Sweetness (vs. Sucrose) | ~90% |
| Caloric Value | ~2.1 kcal/g |
| pH (50% Solution) | 5.0 – 7.0 |
| Shelf Life | 24 months (unopened, cool & dry) |
Unlike aspartame or acesulfame-K, Maltitol Syrup remains chemically stable at baking temperatures (up to 160°C / 320°F). It does not hydrolyze, degrade, or produce bitter aftertastes during the bake — your final product tastes clean and naturally sweet.
Maltitol Syrup provides the same physical bulk as sugar syrup. Cakes rise properly. Cookies spread correctly. Bread crumb stays soft. You do not need to reformulate with bulking agents or fiber blends to compensate for lost volume.
As a humectant, Maltitol Syrup binds water and slows staling. Sugar-free baked goods made with maltitol stay moist and fresh 2–3 days longer than those made with polydextrose or erythritol alone. This directly reduces waste and extends shelf appeal for retail and foodservice.
Maltitol does not participate in Maillard browning or caramelization the way sucrose does. This gives you control: add a small amount of fructose or use an egg wash for desired crust color, rather than fighting unpredictable darkening.
With a glycemic index significantly lower than sugar (GI ~35 vs. sucrose GI 65), Maltitol Syrup enables "diabetic-friendly" and "low-GI" label claims — a fast-growing consumer segment in North America, Europe, and Asia-Pacific.
| Parameter | Recommendation |
| Sugar Replacement Ratio | 1:1 (dry solids basis; adjust liquid) |
| Usage Rate | 8–15% of total batter weight |
| Tip | Reduce other liquids by ~15% to compensate for syrup moisture |
Maltitol Syrup produces cakes with uniform crumb, good volume, and stable sweetness. The absence of sugar crystallization means no gritty texture — a common complaint with powdered sugar alcohols.
| Parameter | Recommendation |
| Sugar Replacement Ratio | 1:1 |
| Usage Rate | 10–20% of dough weight |
| Tip | Chill dough 30 min before baking for controlled spread |
Sugar-free cookies made with maltitol spread similarly to sugar-based recipes. The syrup form integrates evenly into dough, avoiding the "powdery" mouthfeel of dry sweeteners.
| Parameter | Recommendation |
| Sugar Replacement Ratio | Partial (50–70%); combine with small amount of sugar for yeast activity |
| Usage Rate | 3–8% of flour weight |
| Tip | Yeast does not metabolize maltitol — retain 2–3% sugar for fermentation |
For enriched doughs (brioche, sweet rolls, milk bread), maltitol syrup provides sweetness, softness, and extended freshness while reducing total sugar by over 60%.
| Parameter | Recommendation |
| Sugar Replacement Ratio | 1:1 |
| Usage Rate | 10–18% of batter weight |
| Tip | Add 0.5% baking soda for lift compensation |
Maltitol's humectancy is particularly valuable in muffins, which dry out quickly with other sugar replacers. The result: a moist, tender crumb with clean sweetness.
| Parameter | Recommendation |
| Sugar Replacement Ratio | 1:1 |
| Usage Rate | 20–40% of filling weight |
| Tip | Maltitol syrup prevents crystallization in cream-based frostings |
The syrup form is ideal for no-bake components: fruit fillings, buttercream frostings, chocolate ganache, and mirror glazes all benefit from maltitol's smooth mouthfeel and crystallization resistance.
| Attribute | Maltitol Syrup | Erythritol | Stevia / Monk Fruit | Polydextrose |
| Sweetness vs. Sugar | ~90% | ~70% | 200–300× (no bulk) | 0% (filler only) |
| Baking Heat Stability | Excellent | Excellent | Good | Excellent |
| Bulk / Structure | Full match | Partial (cooling) | None | Partial |
| Moisture Retention | Excellent | Poor | None | Moderate |
| Browning Control | Predictable | None | None | None |
| Aftertaste | None | Cooling | Bitter/Licorice | None |
| Digestive Tolerance | Moderate | Good | Good | Good (prebiotic) |
| Cost Efficiency | High | Medium | Low (high-impact) | Medium |
Conclusion: Maltitol Syrup is the closest single-ingredient sugar replacer for baked goods where texture, moisture, and clean sweetness are non-negotiable.
EU
US FDA
Codex Alimentarius
Halal & Kosher
| Format | Net Weight | Suitability |
| Food-grade HDPE Drum | 275 kg | Bulk / industrial bakeries |
| IBC Tote | 1,250 kg | High-volume manufacturers |
| Flexitank | 22–24 MT | Export / FCL shipments |
Custom packaging (smaller drums, pails, or sample quantities) available upon request.
Our company
Qingdao Golden Grain Chemical Co., Ltd, invested by Golden Grain Group Limited, one professional manufacturer and exporter since 2000, is devoted to supplying products and solutions to food & beverage, medicine, animal feed & nutrition, personal care & household, construction, agriculture.
Golden Grain Group Limited have professional staff, advanced production lines and complete lab equipment, pass GMP, HACCP, ISO, HALAL, KOSHER, BRC, GMP-Free, and other necessary certificates, which ensure our quality to be international standard. For many years' experience, we are exporting our products to more than 60 countries in the world.
"Quality Products", "Efficient Service", Golden Grain Group Limited hope to enter good business cooperation with customers at home and abroad for long.
5+ years specializing in sugar alcohol production
Full documentation support
Technical application support
Flexible MOQ
Global logistics
Q: Will my cakes brown properly without sugar? A: Maltitol does not caramelize naturally. Add a small amount of reducing sugar (2–3% fructose or glucose) or use an egg wash to achieve desired crust color. Many bakers prefer the controlled browning as it prevents over-darkening.
Q: Can I use maltitol syrup in yeast-leavened products? A: Yes, but yeast cannot ferment maltitol. Retain 2–3% sucrose or glucose in the formula to support fermentation and proofing. The remaining sugar can be fully replaced by maltitol.
Q: Does maltitol cause digestive discomfort? A: Maltitol is better tolerated than some other sugar alcohols (e.g., lactitol, isomalt). However, excessive single-serving consumption (>30 g) may cause mild digestive effects in sensitive individuals. We recommend labeling "Excess consumption may have a laxative effect" per regulatory guidelines.
Q: How does the liquid form affect my recipe's water balance? A: Maltitol Syrup at 70% solids contributes ~30% water to your formula. Reduce other liquid ingredients (milk, water, eggs) by approximately 15% when substituting for granulated sugar. We provide a detailed hydration adjustment table with every shipment.
Q: What is the HS Code for maltitol syrup? A: HS Code 3824.60 (Sorbito other than that of subheading 2905.44). Our logistics team confirms the exact code for your destination country with each shipment.
Ready to reformulate your baked goods with a proven sugar replacer? Contact us for:
Your application, our expertise — let's bake better together.
