Frozen Food Ice Cream Best Additives Sugar Maltitol

Application:
1. In functional foods
Nearly no absorption or anabolism in human body, can be used as raw material to produce food to diabetic and obesity patients.
2. In confectionery and chocolate
With Maltitols good taste, moisture retention and non-crystallization, good to be used for producing confectionery, including cotton candy, hard candy, transparent soft candy and etc.
3. In fruit juice drinks
Viscosity and non-fermentation, good to be used in floating fruit juicy drinks or lactic acid drinks instead of sugar, to get a better, fuller and smoother taste.
4. Features of throat soothering, tooth cleaning and preventing tooth decay for chewing gum, candy pills and chocolate.

5. With a certain viscosity and hard for fermentation, it can be used as substitution for granulated sugar in suspension fruit juice beverage and lactic acid beverage to improve mouth feeling.

6. In frozen food:
Add Maltitol into ice cream to make it finer and viscous, the product can taste fuller sweet and have longer shelf life.

7. Useful in the Diets of People with Diabetes -- Control of blood glucose, lipids and weight are the three major goals of diabetes management today. Maltitol is slowly absorbed. Therefore, when maltitol is used, the rise in blood glucose and the insulin response associated with the ingestion of glucose is significantly reduced. The reduced caloric value of maltitol (2.1 calories per gram versus 4.0 for sugar) is consistent with the objective of weight control. Products sweetened with maltitol in place of sugar may be useful in providing a wider variety of reduced-calorie and sugar-free choices to people with diabetes.

8. Maltitol works well with other ingredients and may be synergistic with other sweeteners. This means the combination of the sweeteners is sweeter than the sum of the individual sweeteners and results in synergistic blends which provide taste, economic and stability advantages.

Description:
Maltitol is got from Maltose (abstracted from Starch) after hydrogenation, has strong sweet taste and no need to mix with other sweetener. Maltitol has no cooling sensation when dissolved in mouth, can be used in producing many kinds of food instead of sucrose, and also used in diary products instead of fat.

Properties:
1. As sweet as sucrose

2. Low calorie sweetener: 2.1calorie /g

3. Good to produce all kinds of low calorie, low fat and sugar free food, Especially good to produce chocolate food

4. No affect for blood sugar and insulin level, good for diabetic patient

5. Anti-cariogenic

6. Unfermentable: Most bacteria in oral cavity can not utilize maltitol for fermentation to yield acid, so it has the function for tooth-decay prevention, as the sweetener it is used for sugar- free candies, sugar- free chewing gum and other food, it can prolong shelf life food; Used for lactic acid drink, it can make the drink with long existing sweetness.

7. High Viscosity: As the thickener and sweetener, it is used for syrup, fruit wine, catsup and other drinks.

8. Stable humidity and anti-crystalization: Compared with glycerin and sorbitol, its absorption and releasing of moisture is more stable, this character can adjust the moisture in food to prevent quick drying or frost in refrigerator, so it is used for candies, cakes, bread and other foods.

9. Good Stability and Low-calorie: It has high heat resistance when heating with amino acid and protein together, it will not cause the Maillard reaction; It is also stable to acid. It basically can not be utilized in metabolism of human body, will not cause the blood glucoselevel to rise, so it is used forthe sugar-free foods specially suitable for diabetic patients and for the people to control weight of body.