Maltitol Syrup

Maltitol solutions Maltitol syrups Malto-dextrin... 

Hydrogenated starch hydrolysates (HSH) is a term used to describe a range of products which do not contain sorbitol or maltitol as a primary component, ie, at least 50%. HSH syrups contain a distribution of sorbitol, maltitol, and other hydrogenated oligo and polysaccharides. Syrups containing maltitol at a level of at least 50% are referred to as Maltitol syrups or Maltitol solutions. 

Maltitol Syrup occurs as a clear, colorless, syrupy liquid. It is a water solution of a hydrogenated, partially hydrolyzed starch containing maltitol, sorbitol, and hydrogenated oligo-and polysaccharides. It is miscible with water and with glycerin, and slightly miscible with alcohol. 

Maltitol is not fermented by oral bacteria and is neither acidogenic nor cariogenic. A specification for maltitol syrup is contained in the Food Ghemicals Godex (EGG). The EINEGS number for maltitol is 209-567-0. 

E965 hydrogenated glucose syrup Finmalt L Lycasin HBC Lycasin 80/55 Maltisorb 75/75 Maltisweet 3145 maltitol syrup. 

The objecfive of fhis sfudy was fo analyze the effect of the water content on the glass-forming properties and sfabilify of mixtures of isomalt and maltitol syrup, with and without maltodextrins in candy-like formulations. 

Maltitol syrup (MS) 75% (P/P), Isomalt (I) 99.5% of commercial use (ARCOR, Arroyifo, Cordoba, Argentina), maltodextrin 15% conversion (MD), (Maltrina 15, Glutal S.A., Esperanza, Santa Fe, Argentina) were dissolved in distilled water as 20% solutions. 

Eigure 60.1 shows the DSC thermograms of maltitol syrup and of Mixture 2 at 298 and 308 K at different Tg of the mixture components decreased with the increase of w at the same storage conditions and this plasticizing effect of water is observed in Table 60.1. 

Addition of maltodextrin increased the Tg of the samples. Thus, the partial substitution of isomalt and maltitol syrup by maltodextrin was expected to improve the stability of the sample, delaying crystallization, and decreasing hygroscopicity of dried materials. The stabilizing effect of oligomeric or polymeric additives in carbohydrate systems depends on the proportion and characteristics of the substituted component. 

Figure 60.2(a-d) shows the sorption isotherms for isomalt, maltitol syrup, and for the carbohydrate mixtures. The water content of isomalt increased with increasing arid water adsorption decreased with increasing temperature at the same... 

Water sorption isotherms isomalt, maltitol syrup and mixtures 1, 2, and 3 at 298 and 308 K. 

The maltitol syrup and carbohydrate mixtures sorption isotherms cross at the two different temperatures in the region between 0.3 and 0.4. Above this region, the water content was smaller at 308 K than at 298 K. A crossing of isotherms at two different temperatures was also observed by A3Tranci et al. (1990) in dried apricot, fig, and raisin. Analysis of variance showed that except for isomalt, the equilibrium water contents of the different products did not differ (p > 0.05) for each product at different temperatures. 

THINK-THIN chocolate fudge bars, USA Protein blend (calcium caseinate, whey protein isolate, soy protein isolate), glycerin, maltitol syrup 1 bar 25% DV... 

For the purposes of these Regulations, polyols are considered to be sorbitol and sorbitol syrup (E420 (i) and (ii)), mannitol (E421), isomalt (E953), maltitol and maltitol syrup (E965 (i) and (ii)), lactitol (E966), and xylitol (E967). 

Hydrogenation of m. and of high maltose syrups leads to ->maltitol and maltitol syrups. 

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