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Unfermentable:
Most bacteria in oral cavity can not utilize maltitol for fermentation to yield acid, so it has the function for tooth-decay prevention, as the sweetener it is used for sugar- free candies, sugar- free chewing gum and other food, it can prolong shelf life food; Used for lactic acid drink, it can make the drink with long existing sweetness.
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High Viscosity:
As the thickener and sweetener, it is used for syrup, fruit wine, catsup and other drinks.
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Stable humidity and anti-crystalization:
Compared with glycerin and sorbitol, its absorption and releasing of moisture is more stable, this character can adjust the moisture in food to prevent quick drying or frost in refrigerator, so it is used for candies, cakes, bread and other foods.
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Good Stability and Low-calorie:
It has high heat resistance when heating with amino acid and protein together, it will not cause the Maillard reaction; it is also stable to acid.It basically can not be utilized in metabolism of human body, will not cause the blood glucoselevel to rise, so it is used forthe sugar-free foods specially suitable for diabetic patients and for the people to control weight of body.
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Good sweetener:
As a function sweetener and food additives.it is getting more widely used for healthy foods, dink and medicine
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