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Maltose to Maltitol Production Line,
Introduction of Maltitol
Maltitol, also known as hydrogenated maltose, it is a white crystalline powder or a colorless and transparent neutral viscous liquid. It is easily soluble in water, insoluble in methanol and ethanol, and has highly hygroscopic. It is a new type of functional sweetener. It has attracted widespread attention due to its various physiological properties, such as low calorie, non-cariogenic, indigestible, promoting calcium absorption and so on.
PRODUCT CHARACTERISTICS
*Its sweetness is equivalent to sucrose
*Low-calorie sweetener: 2.1 calories/g (sucrose 4.0 calories/g)
*Suitable for various low-calorie, low-fat and sugar-free foods
*Especially suitable for chocolate food
*Because it does not affect blood sugar elevation and insulin levels, it is beneficial for diabetics
*Does not cause tooth decay
Maltitol is a sugar alcohol that has 75-90% of the sweetness of sucrose. Its other properties are similar, but because its caloric value is half that of sucrose, it is less likely to cause dental caries and has little impact on blood sugar and blood lipids. Often used as a sugar substitute. It is used in place of sucrose. Using maltitol instead of sucrose can produce a variety of sugar-free, low-calorie foods for diabetics.
Process flow block diagram:
Scope of use:
Frozen surimi products (including fish, etc.) ≤0.5g/kg; prepared milk, flavored fermented milk, condensed milk and its prepared products, cream analogues, frozen drinks (except edible ice), processed fruits, pickled vegetables , cooked beans, processed nuts and seeds, cocoa products, chocolate and chocolate products, including cocoa butter substitute chocolate and products, candies, grain product fillings, bread, pastries, biscuits, baked food fillings and surface coatings, Table sweeteners, semi-solid compound seasonings, liquid compound seasonings (except vinegar and soy sauce), beverages (except packaged drinking water), jelly, others (soy product technology, sugar making technology, brewing technology) in appropriate amounts according to production needs use.
As a food additive, the functions of maltitol specified in GB 2760-2014 "Standards for the Use of Food Additives" are sweeteners, stabilizers, moisture retainers, emulsifiers, leavening agents, and thickeners.
Photos for main equipments:
Filter press
Ion exchanger
Evaporator
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