Maltitol is a new type of sweetener, widely used in the processing of sugary foods. In the past, the sweeteners people consumed were basically high-calorie, high-sweetness sugars, which are prone to cause diseases such as diabetes, obesity, arteriosclerosis and heart failure. Maltitol has high sweetness, low calories, good safety, relatively sufficient raw materials, simple manufacturing process, and unique properties that other sweeteners do not have.

Function performance：

The taste of maltitol is similar to that of sucrose, with a pure taste and high sweetness, which is about 90% of sucrose. It has low calories, 2Kcal/g, which is about 50% of sucrose. It is suitable for low-calorie foods and can maintain the original flavor and texture stability of the food. the glycemic index (GI) is 20-26 (sucrose is 65), which is 30%-40% of sucrose.

- Maltitol is not metabolized by oral microorganisms, does not cause tooth decay, and is suitable for children's food.

- Maltitol is not digested by the gastrointestinal tract and does not stimulate insulin secretion, so it will not increase the blood sugar index or cholesterol. It is suitable for food, medicine and beverages for diabetic and obese patients.

- Maltitol has stable chemical properties, is heat-resistant, acid-resistant, non-allergenic, non-irritating, and non-fermentable. It will only degrade when heated to 200°C. It is suitable for making dairy product,  hard candies, milk candies, preserved fruits, jellies, bread, and cakes.