--- title: "Food-Grade Maltitol Specifications: What Every Importer Must Check — LiangduSyrup" url: "https://liangdusyrup.com/food-grade-maltitol-specifications-what-every-importer-must-check/" date: 2026-09-10 --- # Food-Grade Maltitol Specifications: What Every Importer Must Check Every maltitol quotation arrives with a specification sheet, but not every sheet is written in a way that lets an importer protect a shipment. The difference between a usable specification and a decorative one is precision: are the parameters named, are the limits numeric, are the test methods stated, and do the numbers vary from lot to lot? A buyer who reads the sheet this way can reject a bad delivery with evidence instead of negotiating from a hunch. The core identity and purity block ---------------------------------- Start with the parameters that define what the material actually is. For a crystalline powder the assay is usually expressed on a dry basis; for syrup it is expressed as solids. Ensure the units and the basis are stated, because comparing a powder specification to a syrup specification is meaningless even when the product name is identical. ParameterTypical rangeWhy an importer caresMaltitol contentAround 98%+ (powder) or 75%+ solids (syrup)Drives bulking, sweetness and cost per unitMoisture / waterCommonly 1.0% or less (powder)Caking, flow and microbial stabilityReducing sugarsTypically 0.1% or lessColour formation and process stabilitypH (solution)Around 5.0–7.5Compatibility with acids and flavoursColourLow, often as a solution readingAppearance in white or pale productsCrystal formDocumentedBehaviour in chocolate and tabletting What “food grade” really adds ----------------------------- “Food grade” is not a marketing adjective; it implies documented control of contaminants that a technical grade may ignore. The specification should state limits for heavy metals, with lead, arsenic, cadmium and mercury named individually rather than bundled into a single vague figure. It should also cover microbiology relevant to a low-moisture powder, such as total plate count, yeast and mould, and absence of specified pathogens. Foreign matter, ash and residue on ignition round out the picture. If these are missing, the material may still be suitable, but the burden of proving safety shifts to you at the border. The test method matters as much as the number --------------------------------------------- Two suppliers can both claim 99% maltitol while using different analytical methods and different sample preparation. Ask which method sits behind each value: chromatographic assay for the polyol content, Karl Fischer or loss-on-drying for moisture (these are not interchangeable), a defined colour method, and an elemental technique for heavy metals. When a dispute arises, the nominated method becomes the referee, so write it into the purchase contract rather than leaving it to the laboratory’s discretion. **Buyer tip:** request the certificate of analysis for the exact lot being shipped, not a spec sheet or an older certificate. Compare the assay, moisture, colour and pH against your approved reference and keep a counter-sample from every arrival. Documents that must travel with the lot --------------------------------------- - **Batch certificate of analysis** matching the lot number on the packaging. - **Specification sheet** with stated methods and limits. - **Packing list and bill of lading** consistent with the ordered quantity and pack format. - **Certificate of origin** for customs and preferential-duty purposes. - **Allergen, GMO and, where relevant, halal or kosher statements.** - **Health or free-sale certificate** where the destination market requires one. Match the grade to the application ---------------------------------- A specification is only good in context. A chocolate manufacturer needs a crystal form that tempers predictably; a beverage or syrup user needs a pumpable liquid with stable solids; a tabletting line needs a free-flowing powder with a narrow particle-size distribution. The same nominal product can be offered in several grades, so map the intended use to the sheet before comparing prices. A cheaper grade that forces rework on the line is not cheaper at all. Red flags in a specification sheet ---------------------------------- - Only a range is given for the assay, with no typical or guaranteed value. - Heavy metals are described as “low” without numeric limits. - No test methods are named for any parameter. - Moisture is expressed as “max” with no basis or method. - The certificate of analysis is undated, not lot-specific, or lists a different product form. - Certificates name a site other than the one quoted on commercial documents. Frequently Asked Questions -------------------------- What is the single most important maltitol specification to check?The assay or solids content, expressed with its basis and test method. It drives functionality and cost, and it is the value most often compared between rival quotations. Do not treat it in isolation; moisture, colour and crystal form matter just as much for the application. Is a specification sheet the same as a certificate of analysis?No. A specification sets the targets and limits; a certificate of analysis records the measured result for a particular lot. You need both, and the certificate must match the lot on the packaging. Which heavy metals should be limited for food use?Lead, arsenic, cadmium and mercury are the common four. Ask for individual numeric limits and the analytical method used, because a combined “heavy metals” figure hides which element is the concern. How should I compare two competing quotations?Normalise to a common basis: same product form, same assay or solids basis and same packing. Then compare total landed cost including freight, duty and handling, and weigh the specification strength and documentation record alongside the price.