Maltitol is a non-toxic, non-irritant, stable and chemically inert polyol and it’s resistant to heat, mostly non-fermentable by microorganisms.Maltitol is manufactured by the catalytic hydrogenation of starch hydrolysate. It is one-by-one sucrose substitute with low-calorie and low-glycemic index. It does not promote tooth decay and it has lesser effect on blood glucose. It doesn’t undergo Maillard reaction. Maltitol provides a variety of functional properties. Maltitaste Maltitol syrup is a clear, colourless, syrupy liquid, miscible with water. Characteristics:• Low-calorie natural sweetener • Has low calorie and low glycemic index • One-by-one sucrose substitute • Low fermentability• Excellent heat stability • Provides texture, viscosity, crystallization control • Does not promote tooth decay (non-cariogenic) • Meets the requirements of USP/EP/BP PharmacopoeiaFood Applications: Hard Candies: The most important reasons for choosing maltitol syrup in sugar-free candies are; maltitol is highly sweet compared to other sweeteners and has a very good flavoring ability. Protein Bars/Cereal Bars: Maltitol is used in sugar reduced formulations; reduces calorie content, is ideal for dietary ingredients. It provides moisture control and stability, preserves chewiness. Bakery Products: Maltitol syrup is preferred because of it’s excellent heat stability and sweetening power in biscuits, cookies. Marshmallows: Prevents drying of the foam structure, prevents crystallization and hardening.Ice Cream: The stiffness and melt strength of maltitol containing ice creams is ideal for texture properties. Chewing Gum: Provides humectancy and sweetness for sugar-free chewing gums.Maltitaste Maltitol Syrup is also used for dietary products, wafer, halvah, jam, jam filling, dairy dessert, cream filling, dried fruit, dried layers of fruit pulp and churchkhela. Pharmaceutical Applications: Maltitaste Maltitol syrup is used in losenge, pharmaceutical syrups and suspensions because of it’s low glycemic index and humectant character.