MALTISWEET® 6580 Maltitol Syrup NF/FCC - 271054
MALTISWEET® 6580 Maltitol Syrup NF/FCC - 271054 is a non-crystallizing 80% solids syrup containing typically at least 60% maltitol. It is used as replacement for sucrose and corn syrup solids in sugar free and reduced sugar applications. MALTISWEET® 6580 is beneficial for use in bakery or confectionery applications requiring higher solids content.
Properties
- Physical Form
- Liquid
Product families
- Bakery
- Confectionery
- Dairy
- Desserts & Fruit Preparations
Other characteristics
- Brand
- MALTISWEET
- End Uses
Confectionery Products, Dairy Products, Jams, Jellies, Syrups
- Functions
Humectant, Nutritive Sweetener, Sugar Substitute, Texturizing Agent
- Ingredient Name
- Maltitol
- Labeling Claims
Allergen-free, Butylated Hydroxyanisole-free, Colorants-free, Dairy-free, Gluten-free, Halal, Kosher, Monosodium Glutamate (MSG)-free, Non-GMO, Non-Reactive, Soy-free, Wheat-free; Allergen-free; Butylated Hydroxyanisole-free; Colorants-free; Dairy-free; Gluten-free; Halal; Kosher; Monosodium Glutamate (MSG)-free; Non-GMO; Non-Reactive; Soy-free; Wheat-free
- Note
No significant Source : of fat, protein, fiber, vitamins, or minerals (including sodium).. ¹ Based on a sample wt. of 3.3 g NLT 12.8 mL of 0.05 N sodium thiosulfate (NMT 0.3% as glucose)
- Odor
- No detectable foreign odor
- Flavor
- Clean - sweet taste
- Markets
- Food & Nutrition
- Shelf LIfe
- 12 Months
- Ingredient
- Maltitol
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Drums
- Totes (IBC)
- Storage Condition
Recommended storage temperature is 60 °F -100°F (16 °C -38°C). Shelf life is 12 months. Every 12 months retest water, reducing sugar and assay (sorbitol and maltitol).
- Chemical Inventories
- DSL (Canada)
- TSCA (USA)
- Food Additive Number
- E 965(i), INS 965(i)
- Benefits and Features
- Non-crystallizing
- Humectant
- Texturizing agent
- Stabilizing aid
- Non-reactive
- Non-cariogenic
- Sweetness and taste similar to sugar
- Replacement for sugar and corn syrup
- Packaging Information
- Bulk
- Totes
- Drums
- Food Ingredients Features
- Humectancy
- Non-Cariogenic
- Stabilizing
- Sweetening Power Similar to Sugar
- Texturizing
Technical data
Table 1 of 4
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Water Content | max. 31.5 | % |
| Relative Sweetness (vs. Sucrose) | 70 - 80 | % |
| Hygroscopicity | Medium | — |
| Viscosity (at 25°C) | 15000 | cPs |
| Caloric Value | 3 | kcal/g, d.b. |
| pH (14% w/w in Water) | 5 - 7.5 | — |
| Polyol Distribution (HP1, Sorbitol) | max. 8 | % d.b. |
| Polyol Distribution (HP2, Maltitol) | min. 50 | % d.b. |
| Polyol Distribution (HP3+) | 15 | % d.b. |
Table 2 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Reducing Sugars ¹ | min. 12.8 | ml | — |
| Identifications A, B, C | Conforms | — | — |
| Lead Content | max. 1 | ppm | NF/FCC |
| Nickel | max. 1 | ppm | — |
| Residue on Ignition | max. 0.1 | % d.b. | — |
Table 3 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Aerobic Microbial Count | max. 1000 | cfu/g |
| Yeast and Molds Count | max. 100 | cfu/g |
Table 4 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 240 | — |
| Total Carbohydrates | 80 | g/100g |
| Sugars | 0 | g/100g |
| Sugar Alcohols | 80 | g/100g |
