Maltitol (C12H24O11 )
Maltitol
(C12H24O11 )
Maltitol is a sugar alcohol made from maltose, a disaccharide. Maltitol has a sweetness, 85–95%) to that of sugar (sucrose) with about half the calories. Has low glycamic index of 29 and has a lesser effect on blood glucose.
Maltitol is the leading sugar alternative for 'low-carb, sugar-free or no sugar added' products in formulations for gum, candy, confections, syrups, baked goods, ice cream, nutritional bars and diabetic products.
Maltitol has excellent flow properties and a crystalline structure, results in end products with a very good taste and mouthfeel, and it does not brown or caramelize like sucrose.
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Maltitol (C12H24O11 )
Maltitol (C12H24O11 )
Maltitol
(C12H24O11 )
Maltitol is a sugar alcohol made from maltose, a disaccharide. Maltitol has a sweetness, 85–95%) to that of sugar (sucrose) with about half the calories. Has low glycamic index of 29 and has a lesser effect on blood glucose.
Maltitol is the leading sugar alternative for 'low-carb, sugar-free or no sugar added' products in formulations for gum, candy, confections, syrups, baked goods, ice cream, nutritional bars and diabetic products.
Maltitol has excellent flow properties and a crystalline structure, results in end products with a very good taste and mouthfeel, and it does not brown or caramelize like sucrose.
Original: $6.99
-65%$6.99
$2.45Product Information
Product Information
Shipping & Returns
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Description
Maltitol
(C12H24O11 )
Maltitol is a sugar alcohol made from maltose, a disaccharide. Maltitol has a sweetness, 85–95%) to that of sugar (sucrose) with about half the calories. Has low glycamic index of 29 and has a lesser effect on blood glucose.
Maltitol is the leading sugar alternative for 'low-carb, sugar-free or no sugar added' products in formulations for gum, candy, confections, syrups, baked goods, ice cream, nutritional bars and diabetic products.
Maltitol has excellent flow properties and a crystalline structure, results in end products with a very good taste and mouthfeel, and it does not brown or caramelize like sucrose.
