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Find out more about MALTISORB maltitol |
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Wednesday, 24 September 2008 |
 MALTISORB® maltitol, produced by Roquette,is proving to be a success in
a number of food manufacturing sectors thanks to the ease with which it
can be substituted for sugar. MALTISORB® can be substituted on a ‘like
for like’ basis with little or no necessity to change manufacturing
processes.
Examples of worldwide uses of maltitol include chewing gums, biscuits, cakes, chocolate and ice cream.
 Consumers like MALTISORB® because it is so similar to sugar in
sweetness, cooling effect, flavour and after taste, and in mouthfeel,
but has around half the calories.
For food manufacturers its similarity to sugar in other regards is what
makes it stand out.Areas where it displays similar characteristics to
sugar include:s olubility, stability, hygroscopicity, and viscosity.
In the chocolate sector, whether it is being used in the finest, most indulgent chocolates, or in reduced sugar
chocolate bars, it has now been demonstrated that MALTISORB® can successfully be used as a substitute for
sugar with no compromise on quality, look, feel and taste.
In chocolate applications, depending on the amount of cocoa butter used, it can reduce the calorie count by
between 10 and 25%. In order to further reduce the calories, it is also
possible to use a non-fat filling, such as a sugar free fondant, also
made with maltitol.
Maltitol also has a very low glycaemic index,which allows it to be
eaten as part of a diabetic diet (under medical supervision.)
Where does MALTISORB® maltitol come from?
Maltitol is made from cereals – wheat or maize. Starch is first
extracted from the cereals and broken down into maltose syrups, in a
process very similar to the ‘mashing’ stage of brewing.The maltose is
then converted into maltitol. Although maltitol can be made available
as a liquid,the purest form of maltitol is supplied as a crystalline
material and,in this form, it looks and behaves very much like
granulated sugar.
Maltitol has a clean sweet taste that is very close to that of sugar.
www.chocolateforeverybody.com
www.aboutmaltitol.com
For an interesting MALTISORB® recipe, CLICK HERE!
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