MALTISWEET® IC Maltitol Syrup,NF/FCC - 271052
MALTISWEET® IC Maltitol Syrup,NF/FCC - 271052 is a non-crystallizing 3.0 kcal/g syrup developed as a replacement for sucrose and corn syrup solids (css) in no-sugar added and reduced sugar ice cream products. Its molecular weight distribution, similar to sucrose/css results in an ice cream which processes like a full sugar ice cream, with similar sweetness, freeze point and shelf life.
Properties
- Physical Form
- Liquid
Product families
- Confectionery
- Dairy
- Desserts & Fruit Preparations
Other characteristics
- Brand
- MALTISWEET
- End Uses
Dairy Products, Ice Cream, Jams, Jellies, Sorbet, 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, Kosher, Monosodium Glutamate (MSG)-free, Non-GMO, Non-Reactive, Not Listed In California Proposition 65, Soy-free, Wheat-free; Allergen-free; Butylated Hydroxyanisole-free; Colorants-free; Dairy-free; Gluten-free; Kosher; Monosodium Glutamate (MSG)-free; Non-GMO; Non-Reactive; Not Listed In California Proposition 65; 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
- AICS (Australia)
- DSL (Canada)
- EINECS (EU)
- IECSC (China)
- ISHL (Japan)
- KECI (Korea)
- NZIoC (New Zealand)
- TSCA (USA)
- Food Additive Number
- E 965(i), INS 965(i)
- Benefits and Features
- Non-crystallizing
- Humectant
- Texturizing agent
- Stabilizing aid
- Non-browning
- Non-cariogenic
- Sweetness and taste similar to sugar
- Replacement for sugar and corn syrup
- Packaging Information
- Bulk
- Totes
- Drums
Technical data
Table 1 of 4
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Water Content | max. 31.5 | % |
| Relative Sweetness (vs. Sucrose) | 50 | % |
| Viscosity (at 25°C) | 1700 | 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. 60 | % d.b. |
| Polyol Distribution (HP3) | 10 | % d.b. |
| Polyol Distribution (HP4+) | 16 | % 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
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 180 | — |
| Total Fat * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium * | max. 2 | mg/100g |
| Total Carbohydrates | 75.1 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars | 0 | g/100g |
| Added Sugars | 0 | g/100g |
| Sugar Alcohols | 75.1 | g/100g |
| Protein * | max. 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Calcium * | max. 2 | mg/100g |
