Maltitol
Maltitol Supplier Qualification: Certificates and Production Audits
Buying maltitol is straightforward once a supplier is qualified; getting to that point is where most of the risk sits.…
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Maltitol
Sugar-Free Maltitol Gummies: Gel Strength and Anti-Crystallisation
Maltitol has become the default bulk sweetener in sugar-free gummies because it delivers nearly the same body and chew as…
Maltitol
Maltitol Storage and Handling: Hygroscopicity and Re-Bagging Tips
Maltitol looks stable in the bag and behaves like it for a long time, which is exactly why storage and…
Maltitol
How to Replace Sugar With Maltitol: Conversion Ratios by Application
Swapping sugar for maltitol looks simple until the first trial batch comes out too pale, too soft or not quite…
Maltitol
Maltitol in Ice Cream and Frozen Desserts: Freeze Point Control
Ice cream is a frozen foam, and the single most important variable a formulator controls after fat and overrun is…
Maltitol
Maltitol vs Isomalt in Hard Candy: Processing and Stability
Hard candy is one of the least forgiving formats in confectionery. The boiled mass is essentially a sugar glass held…
Maltitol
Maltitol Tolerance and Digestive Labelling: Polyol Warnings Explained
Ask any product developer who has run a sugar-free launch what surprised them most, and the answer is often not…
Maltitol
Maltitol COA Essentials: Purity, Reducing Sugars and Heavy Metals
A certificate of analysis does more than satisfy a purchasing file. For maltitol, the COA is the document that tells…
Maltitol
Maltitol in Protein and Nutrition Bars: Texture and Shelf Stability
Protein and nutrition bars are among the hardest formats in which to deliver a clean label and a good eating…