From the chemical point of view, maltitol is a polyalcohol, it is a sugar substitute; It occurs naturally in some fruits and vegetables, it is considered a carbohydrate, but it provides far fewer calories than traditional table sugar. Compared to other sugar alcohols it has a higher glycemic and insulin value, but it has the advantage of not having the unpleasant aftertaste typical of other sugar substitutes.
Features
Maltitol is a sugar substitute sweetener, with a low glycemic index (2.5 kcal / g while sugars 4 kcal / g) used in confectionery as a sugar substitute also to make sweets for diabetic people or in a diet regime. Thanks to its resistance to high temperatures, it is perfect to replace sucrose, in all recipes where it is required, with both caloric and glycemic index benefits.
How to use
Maltitol, during processing, behaves like sucrose does not alter the flavor, color and texture of the dough. It is thermostable and can be used in cooking. Although it has about 70% of the sweetening power of sucrose, it is generally replaced at the same weight so as not to alter the consistency of the dough. The result will be a product a little less sweet but often more appreciated for this very reason. Compared to other sweeteners it has no aftertaste and is certainly more pleasant.
Method of conservation
24 months product to be stored in a cool and dry place.
Available formats
- Fine maltitol 25 kg on 80 × 120 pallet of 1000 kg
- Fine maltitol 750 gr in 3 kg cartons
Daila srl, in addition to being one of the leaders in the sector for the production and sale of sugar grains of different granulometry and icing sugar in different formats, presents in its wide range of articles multiple sugar substitute products such as isomalt, maltitol and much more.
