Food Additives

Maltitol occurs as a white, odorless, sweet, anhydrous crystalline powder, produced by hydrogenation of maltose. Pure maltitol is about 0.8 times as sweet as sucrose, has good thermal and chemical stability. It is widely used in oral pharmaceutical formulations, confectionery, and food products and considered to be noncariogenic. It is generally regarded as a nontoxic, nonallergenic, and nonirritant material.,Disclaimer: The above content is for reference and communication only among industry insiders, and does not guarantee its accuracy or completeness. According to relevant laws and regulations and the regulations of this website, units or individuals who purchase related items should obtain valid qualifications and qualification conditions.