Maltitol, a Favorite in Summer

Maltitol, a Favorite in Summer

Maltitol is a sugar alcohol derived from the hydrolysis and hydrogenation of corn starch. It is divided into two forms, one is crystalline maltitol and the other is maltitol liquid, which is a colorless viscous liquid. Maltitol liquid has a mild sweetness and low calories. After entering the human body, blood sugar will not rise rapidly and it does not stimulate insulin secretion. It is a sweetener with a low glycemic index. Maltitol liquid is not easily used by mold, yeast and lactic acid bacteria, and is non-cariogenic. It also has the function of inhibiting fat storage and moisturizing the intestines.

Maltitol and ice cream.

Traditional ice cream is a high-sugar and high-fat sweet food. With consumers' pursuit of healthy diet, the demand for low-fat and low-sugar ranks first, accounting for 48%. On shopping platforms, the sales of ice cream with keywords such as low-calorie and low-sugar increased by 59.5% year-on-year; in online supermarket channels, the sales of low-sugar ice cream increased by more than 300%, and new products with "reduced sugar" claims performed well.

The sugar content in ice cream can reach 15-20%, or even higher. In addition to increasing sweetness, sugar can also keep ice cream soft in a frozen state. Therefore, reducing sugar in ice cream not only needs to consider the sweetness of the product, but also the texture and structure.

Maltitol, as a nutritional sweetener, is the most commonly used sugar alcohol substitute in ice cream. Its sweetness is 80% of that of sucrose, and its calories are only 10kJ/g. It has a mild sweetness and has many characteristics such as non-caries, low glycemic index, and promotes calcium absorption.

When maltitol is used in ice cream products, the ice crystals produced are smaller than xylitol, making the ice cream taste more delicate. In addition, maltitol has good performance in texture, flavor and anti-melting properties. In particular, maltitol has a high viscosity, which is conducive to chocolate molding, and is not easy to return to sand under variable temperature conditions, which is conducive to the sensory stability of chocolate products. It is an ideal sweetener for sugar-free chocolate crispy ice cream.

Maltitol and baked goods.

Driven by the low-sugar trend, baked products can also choose maltitol liquid instead of traditional white sugar in the selection of ingredients. Maltitol liquid has good moisturizing properties, can improve the taste of baked goods, keep them soft and delicate, and can extend the shelf life of baked goods. After people eat it, it is not easy to cause tooth decay. Maltitol liquid will not stimulate insulin secretion. When eaten with fat, it can reduce the accumulation of fat in the human body. It is a healthy and delicious additive.

Chinese pastries are an important part of Chinese baked goods. Chinese pastries such as moon cakes, green balls, and egg yolk cakes all need to add fillings, and maltitol liquid can also be used as one of the ingredients in the fillings. Now there are many low-sugar fillings on the market, which also caters to the current trend of reducing sugar.

Using maltitol liquid instead of white sugar has low calories and low glycemic index, which is suitable for special groups of people. Maltitol liquid can keep the fillings fresh and soft, and keep the aroma in the mouth. The non-cariogenicity of maltitol liquid makes the baked goods made with fillings suitable for teenagers and children.

Maltitol liquid can be used as a sweetener, stabilizer, humectant, emulsifier, etc., and is widely used in baking, fillings, candy, daily chemicals and other products.