Maltitol
Maltitol vs Erythritol for Sugar-Free Chocolate: Taste and Cost
Maltitol and erythritol are the two workhorses of sugar-free chocolate, and the choice between them is rarely settled by sweetness…
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Maltitol
How Maltitol Is Made: Hydrogenation of Maltose Explained
Maltitol is what you get when hydrogen is added across the carbonyl group of maltose, a sugar built from two…
Maltitol
Is Maltitol Syrup Better Than Maltitol Powder for Chewy Candies?
For chewy candies the short answer is usually yes: maltitol syrup is the better starting point. The more useful answer…
Maltitol
Maltitol in Sugar-Free Chocolate: Temper, Texture and Sweetness
Maltitol has become the default bulk sweetener in sugar-free chocolate for a practical reason: it behaves more like sucrose than…
Maltitol
Maltitol Powder vs Maltitol Syrup: Choosing the Right Form for Candy
Choosing between maltitol powder and maltitol syrup is really a decision about process design, not ingredient quality. Both forms deliver…
Maltitol
Maltitol vs Isomalt for Sugar-Free Candy: Which Sweetener Wins?
Ask a room of confectionery developers which polyol wins for sugar-free candy and you will get two confident, opposite answers.…
Maltitol
Maltitol Syrup vs Isomalt: Choosing Sugar-Free Sweeteners for Candy and Gum
On a candy line, the sweetener is only half the story; the other half is how it moves through the…
Maltitol
Isomalt vs Maltitol: Choosing the Right Sugar-Free Sweetener
Sugar-free product development keeps arriving at the same fork in the road: isomalt or maltitol? Both are polyols, both replace…
Maltitol
Maltitol: The Sugar-Free Sweetener Powering the Global Low-Sugar Market
Behind a large share of the "no added sugar" and "sugar-free" products launched in recent years sits one unglamorous bulk…