Maltidex™ is a polyol sweetener that has only 60 percent of the calories in sugar, but which resembles sugar extremely closely in taste, functional properties and ease of working. In fact, so far as most formulations and applications are concerned, Cargill crystalline Maltidex™ can be substituted on a cup-for-cup basis for sugar. Better still, it does not promote tooth decay and is as stable as sugar in process.

As a truly indispensable component in chewing gum, a means to manufacture chocolate that meets consumer's demands, and the staple of many other confectionery, bakery, dairy and ice-cream products, Maltidex™ is an extremely versatile ingredient.

Backed by the manufacturing excellence, supply chain reliability and application know-how you would expect from Cargill, Maltidex™ allows health-conscious consumers to eat a little bit more of what they fancy.

The perfect sugar replacer

Maltidex™ and sucrose are nearly identical in molecular weight, and electron microscopy reveals very similar crystalline structures. This leads to Maltidex™ providing a very close match with the mouthfeel, texture and bulking properties of sugar. In most food manufacturing processes, crystalline Maltidex™ can be substituted for sucrose and Maltidex™ syrup can be substituted for glucose syrup, usually with little or no adjustment required.

Crystalline Maltidex™dissolves readily in water up to 165g/100ml at 25 ºC to give a clear solution.

Unlike sugar, crystalline Maltidex™ does not undergo Maillard reactions (browning) and melts at a slightly lower temperature (approx 150 ºC), which may contribute to enhanced shelf life.

In solution as a syrup, Maltidex™ crystallization is stable even at low temperatures (≥ 55°C for Maltidex™ high purity syrup) and high dry substances, leading to very good transport and storage properties.

Tasting Maltidex™

Maltidex™ possesses a clean, pleasant natural sweetness, with relative sweetness up to 90 percent that of sugar in its crystalline form. Because it is so sweet, Maltidex™ does not need to be combined with high-intensity sweeteners to deliver the sweetness expected in sugared products. Its natural, sweet taste provides a very stable flavoring substrate and does not mask fruity flavors.

Maltidex™ has excellent flavoring properties and flavor release characteristics, and significantly improves texture, mouthfeel and taste profile in a variety of food applications.

Unlike some polyols, Maltidex™ does not exhibit a pronounced cooling effect, and in syrup form it can display a high degree of non-volatile humectancy which can limit water activity in finished products.

Maltidex™ is available from Cargill Sweetness as a white, odorless, sweet-tasting crystalline powder or syrup in various grades.