Food additives data book - wordpres

FUNCTION IN FOODS: Bulking agent, so adds texture and mouthfeel to properties.
Functionally similar to sucrose; have an affinity for water without altering sweetening power.
Highly hygroscopic, so reduced tendency to crystallise.
Aids moisture retention in baked goods.
For use in baking: reduced fermentability; increased resistance to non-enzymic browning reactions;
decreased tendency to crystallise; increased hygroscopicity; Enhances and retains shelf-life of baked
goods.
Crystalline form stabilises colour and improves shelf-life of fillings.
Bulk sweetening agent and glaze-former.
Syrup form: excipient; humectant: anti-crystallisation agent.
TECHNOLOGY OF USE IN FOODS: Functionally similar to sucrose. More chemically stable; heat stable, no loss of colour during boiling.
Low fermentability by common moulds and bacteria.
Less sweet than sugar, so require intense sweeteners as supplements to bring to equivalence with
sucrose.
Aids moisture retention in baked goods.
Energy: 2 kcal/g
No browning reaction; medium solubility in water at room temperature; chemically and thermally
stable.
Available in both crystalline and liquid forms.
In liquid form, has applications in sugar-free confections, chewing gums, pharmaceuticals, sauces
and variegates, baked goods and frozen desserts. Crystalline maltitol has applications in chocolate,
confectionery, chewing gum, baked goods and fruit spreads.
Amalty MR Grades crystalline maltitol:
–% sulphates: 0.010 maximum
–% chlorides: 0.005 maximum
–% reducing sugars: 0.30 maximum
–% residue on ignition: 0.1 maximum
– Lead: 1 ppm maximum
– Classification: polyhydric alcohol (polyol)
– Mesh size: MR 20, 100% through #20 US sieve
– Mesh size: MR 50, 100% through #20 US sieve
Maltitol 945