Introduction to the Application of Maltitol in Several Foods
Maltitol has a series of characteristics that enable it to directly replace sucrose and make a variety of sugar-free foods without changing the process or formula.
Ⅰ. The application of maltitol in sugar-free candies
Sugar-free candies have developed rapidly in the European, American and Japanese markets. The average sales have reached about 30% of the total sales of candies, and the varieties have also been varied. Sugar-free candies have become the focus of consumption and development in the international confectionery market today. The main raw material can be maltitol(maltitol powder), and maltitol has the characteristics of not raising blood sugar, low calorific value, preventing dental caries etc, which is especially suitable for the majority of consumers such as diabetes and obesity patients, children and women.
Ⅱ. The application of maltitol in sugar-free cakes
Nowadays, with the continuous improvement of people's living standards, sugar-free food is more and more popular with consumers. In the process of making sugar-free cakes, a functional sweetener-maltitol can be used to replace sucrose. As a sugar-free raw material, maltitol has the following functional properties:
1. The taste is pure, cool and soft, and will not be converted into acid by streptococcus in the mouth, which can prevent the occurrence of dental caries.
2. Promote the body's digestion and absorption of calcium.
3. The energy is low, it is difficult to be digested and absorbed in the human body, and it is difficult to form fat.
4. It does not stimulate the secretion of human insulin, the decomposition speed in the body is very slow, and it will not cause the blood sugar to rise, so it is especially suitable for diabetics.
Ⅲ. The application of maltitol in sugar-free bread
Adding the sugar-free raw material maltitol to the bread can make the bread softer, extend the shelf life, and create gentle taste. Maltitol is slowly absorbed in the intestines and stomach, has the effects of inhibiting fat formation, promoting calcium absorption and preventing dental caries, so it is very suitable for special people such as obesity and diabetes patients. A wide range of people is eating sugar-free bread and the market potential is huge.
- Fructo Oligosaccharide
- Malt Oligosaccharide