Food & Beverage - Europe, Middle East, Africa
sweeteners maltidex

Maltidex™ Maltitol

Maltitol is produced by hydrogenation of the disaccharide maltose. Maltitol is available as a crystalline powder and as maltitol syrup, which, besides maltitol, contains a narrowly controlled range of hydrogenated oligo-and polysaccharides.

Besides maltitol powder, Cargill offers a range of tailor-made maltitol syrups with varying maltitol content to suit the desired application.

 

Brand:  Maltidex Maltitol

Category Applications
Bakery
  • Fermented products
  • Cream filling
  • Fruit filling
Confectionery
  • Hard candies
  • Chewy candies
  • Chewing-gum
  • Chocolate
  • Coating
  • Dusting
  • Fondant
Dairy
  • Ice-cream
  • Dairy desserts

 

Related items

Functional properties

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.

 

Health benefits

Tooth-friendly

Maltidex™ does not promote dental caries (tooth decay), since dental plaque bacteria are unable to ferment polyols such as Maltidex™  into the organic acids that demineralise teeth. Maltidex™ meets the scientific criteria of  Toothfriendly International governing use of the Happy Tooth logo, which is used on packaging to highlight products that are demonstrably safe for teeth.

Slow energy release and lower calories

Traditional sweetening carbohydrates like sucrose (sugar) and glucose are rapidly digested and absorbed into the bloodstream, delivering their full energy payload immediately and triggering an immediate rise in blood glucose levels.

Polyols like Maltidex™, on the other hand, are absorbed incompletely in the small intestine, and through a much slower two-stage process, providing their food energy to the body over a more extended period. Polyols like Maltidex™ thus have only 60 percent the calorific value of conventional sugars – 2.4 kCal/g under the EC Nutrition and Labeling Directive, compared with 4.0 kCal/g for sucrose.

Low glycaemic index

Because they are digested through a slow enzymatic hydrolysis process, polyols do not cause a significant increase in serum glucose, which is why Cargill Maltidex™ has a glycaemic index roughly 50 percent of sucrose and insulinaemic index roughly 75 percent of sucrose. Confectionery made with maltitol can, thus, be enjoyed by diabetics who should seek advice of their medical practitioner on the usefulness of polyols in their daily meal plan.

Gut health promotion

Low digestible carbohydrates, such as polyols pass into the large intestine where studies have shown they are a welcome food for gut flora (bacteria), favouring saccharolytic anaerobes and aciduric organisms in the colon. These in turn produce short chain fatty acids that are beneficial to gut acidity and digestive functions, and have been shown to improve health in the colonic epithelium. (Source: G. Livesey, Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews (2003), 16: pp 163-191)

Digestive tolerance issues

Unabsorbed polyols can have osmotic effects in the colon causing a laxative reaction. Tolerance may vary between individuals and depends on frequency and average intake. A daily dose of 50 to 70g/day of Maltidex™ is usually well tolerated by adults when spread.

Chemistry

Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols.
Maltitol is made by hydrogenation of maltose obtained from starch.

[IMAGE:maltitol molecule]

Manufacturing process

Step 1 Obtain maltose through enzymatic hydrolysis and liquefaction of grain-derived products having a high proportion of natural disaccharides (e.g. corn starch).

Step 2 Catalytic hydrogenation of maltose.

Step 3 Filtration, purification and concentration yields maltitol syrup, including a controlled range of hydrogenated oligosaccharidesand polysaccharides.

Step 4 An additional crystallization.

Labeling

Cargill Maltidex™ carries the E number of E965i (crystalline maltitol) and E965ii (maltitol syrup).

We recommend including this information in the ingredient declaration on the labels of finished foods and beverages.

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.