Maltitol 75% Syrup (E965) Polyol Sweetener

Key characteristics

• Polyol syrup: primarily composed of maltitol with defined levels of related saccharides.
• High sweetness vs. other syrups: sweetness close to sucrose, allowing significant sugar reduction.
• Good process stability: suitable for cooking, concentration and thermal processing in confectionery and bakery.
• Humectant properties: helps control water activity and maintain softness in baked goods and fillings.
• Lower calories than sucrose: contributes fewer calories per gram than sugar (exact values and claims depend on local regulations).

Indicative specification points

Atlas adapts maltitol syrup specifications to your internal standards and market needs. Typical commercial parameters include:

• Dry solids content around 75% (with defined min./max. range).
• Maltitol content as a percentage of dry solids, in line with E965 maltitol syrup definitions.
• Content of sorbitol and other related polyols/saccharides controlled within agreed limits.
• Viscosity at specified temperature to ensure consistent pumping, mixing and dosing.
• Low colour (e.g. APHA) and controlled flavour/odour profile for broad application use.
• Microbiological criteria suitable for confectionery, bakery and dairy-style applications.

Full product specifications, analytical methods and batch-specific COAs are aligned with your QA/QC protocols during supplier qualification.

Confectionery & chocolate

• Sugar-free and reduced-sugar gummies and jellies, often in combination with gelatine, pectin or other gelling agents.
• Caramels, toffees and chewy candies where maltitol syrup provides body and reduces crystallisation risk.
• Chocolate fillings, pralines and spreads requiring reduced sugar and controlled water activity.
• Coatings and glazes where stable sweetness and viscosity are needed during processing.

Bakery & cereal applications

• Cakes, muffins and pastries where maltitol syrup supports softness and shelf life in reduced-sugar concepts.
• Cereal and nutrition bars where syrup acts as a binder and sweetening agent.
• Breakfast cereals and granola with reduced sucrose and controlled crunch.

Dairy-style, frozen desserts & nutrition

• Ice cream and frozen desserts, reducing sugar while contributing to body and freezing point control when used with other solids.
• Dairy and plant-based desserts that aim to lower sugar but retain indulgent texture and mouthfeel.
• Nutrition drinks and powders where maltitol syrup can be part of the carbohydrate system in reduced-sugar concepts.

Formulation guidance

• Determine the target level of sugar reduction and design a solids profile combining maltitol syrup with other polyols, fibres or sweeteners.
• Adjust water activity and solids content to control microbial stability and texture in confectionery and bakery.
• Combine with high-intensity sweeteners (e.g. sucralose, acesulfame K, stevia) where higher sweetness is needed without extra calories.
• Review local regulations for energy values, polyol labelling and potential laxative statements.

Quality & regulatory documentation

• Supplied according to recognised E965 specifications for maltitol and maltitol syrup.
• Batch-specific specification and COA including dry solids, maltitol content, related saccharides and viscosity.
• Documentation for GMO status, allergen status, contaminants, heavy metals and microbiology available on request.
• Certificates such as Halal, Kosher, ISO and FSSC can be provided where available from the production sites.
• Customers remain responsible for final labelling, nutritional values and claims according to local legislation; Atlas supports with transparent technical data.

Packaging, storage & logistics

• Standard packaging: IBC totes, drums or food-grade bulk containers, depending on origin and project size.
• Options for smaller pails or specific packaging can be discussed for development or niche projects.
• Product should be stored in a cool, dry place, protected from temperature extremes and contamination.
• Atlas organises shipments under FOB, CFR, CIF or other agreed Incoterms, including export documentation and logistics coordination.

For detailed discussions on grade availability, viscosities, packaging formats and destination documentation requirements, please share your project brief, annual volume and target markets with Atlas.