Maltitol (E965) belongs to the group of low-calorie bulk sweeteners. It is found in nature in various fruits and vegetables, in chicory leaves and in roasted malt. Source: wheat, corn, tapioca starch. Advantages of using maltitol in food production: 1. Allows the production of a wide range of sugar-free products. 2. Has a reduced calorie content: contains 2.4 kcal per 100 g (sucrose - 4 kcal per 100 g) 3. Does not cause caries. 4. Has a low glycemic index (45) - suitable for dietary nutrition. 5. Combines with other sugar substitutes to control crystallization, enrichment with dietary fiber and obtaining new properties. Not hygroscopic. 6. Well tolerated by the body. 7. If consumed in excess, it can have a laxative effect. Maltitol is very close to sucrose in its physical properties. Use of maltitol in confectionery production: Products Advantages of use Chewing gum gives products crunchiness, barrier properties (protects against moisture penetration), in combination with erythritol - a refreshing effect Hard candy increases the yield of finished products increases the viscosity of solutions when combined with isomalt Dragee allows you to get a soft and hard coating Milk candies allows you to get lighter masses due to the absence of the Maillard reaction Chocolate reduces caloric content Cookies, biscuits, muffins Marshmallow Ice cream increases the yield of finished products reduces caloric content Отправить отзыв Боковые панели История Сохраненные