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bulk Maltitol (E965) for industry: consistent quality and reliable supply

If you’re sourcing maltitol for large-scale production—granular —our maltitol sweetener provides sugar-like bulk, ~90% sweetness, and clean taste for confectionery, bakery, chocolate, and fillings. We supply bulk maltitol (E965) with tight PSD, low moisture and reliable flow. Ask for xylitol + maltitol blend guidance, maltitol uses by category, and documentation (COA/TDS/SDS) per lot. Competitive wholesale terms and batch traceability for multi-site production.

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Industrial factory producing bulk maltitol sweetener powder for food and beverage manufacturing.
Formulation and technical support for bulk sweeteners ensuring quality, consistency, and performance in industrial food and beverage applications.

Formulation Tech Support

Competitive bulk sweetener prices from trusted global supplier for industrial food and beverage manufacturing.

Competitive Prices

High-quality bulk sweetener with natural taste produced for industrial food and beverage manufacturing.

Natural Taste

Full batch traceability for bulk sweetener production ensuring safety, quality control, and consistency across every shipment.

Full batch traceability

The risks of buying maltitol (E965) without standards

  • Off-notes from impure lots
  • Irregular sweetness in cold systems
  • Inaccurate solids in syrups → viscosity & set problems

We qualify sources, hold tight specs on PSD and moisture, and verify assay/solids (for syrups). Each lot of bulk maltitol is QC-checked (purity, moisture/LOD, ash, heavy metals, microbiology) and released with COA/TDS. Outcome: predictable performance, cleaner processing and fewer reworks.

 

Laboratory testing bulk maltitol sweetener E965 for quality and purity in industrial production.
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Key Technical Specifications — Bulk Maltitol (E965)

Category Specification Details
Chemistry Assay (maltitol) ≥ 98.0% on dry basis (crystalline food-grade, FCC compliant)
Relative sweetness (vs sucrose) ≈ 75–90% depending on product form
Chemical ID CAS 585-88-6 · INS/E 965(i) · α-D-Glucopyranosyl-1,4-D-glucitol
Energy value ~2.1 kcal/g (≈8.8 kJ/g), about half the calories of sucrose
Physical Appearance White to off-white crystalline powder or granules
Loss on drying (moisture) Typically ≤ 2.0% (≤ 1.0% for high-grade)
Residue on ignition (ash) Typically ≤ 0.1–0.3%, depending on grade
Stability / Functional Thermal / application stability Stable under typical confectionery and bakery processing conditions
Solubility in water (20 °C) Highly soluble, producing clear, sweet solutions
Hygroscopicity / Shelf life Low to moderate hygroscopicity; store in cool, dry conditions (<60% RH)
Quality Allergens None expected (does not contain gluten, soy, nuts, or dairy)
GMO status Non-GMO grades available
Heavy metals Complies with food-grade limits (Pb < 1 mg/kg typical)
Origin / process Produced via hydrogenation of maltose derived from starch hydrolysate
Documents COA, TDS, MSDS available on request

Key Technical Specifications — Bulk Maltitol (E965)

Category Specification Details
Chemistry Assay (maltitol) ≥ 98.0% on dry basis (crystalline food-grade, FCC compliant)
Relative sweetness (vs sucrose) ≈ 75–90% depending on product form
Chemical ID CAS 585-88-6 · INS/E 965(i) · α-D-Glucopyranosyl-1,4-D-glucitol
Energy value ~2.1 kcal/g (≈8.8 kJ/g), about half the calories of sucrose
Physical Appearance White to off-white crystalline powder or granules
Loss on drying (moisture) Typically ≤ 2.0% (≤ 1.0% for high-grade)
Residue on ignition (ash) Typically ≤ 0.1–0.3%, depending on grade
Stability / Functional Thermal / application stability Stable under typical confectionery and bakery processing conditions
Solubility in water (20 °C) Highly soluble, producing clear, sweet solutions
Hygroscopicity / Shelf life Low to moderate hygroscopicity; store in cool, dry conditions (<60% RH)
Quality Allergens None expected (does not contain gluten, soy, nuts, or dairy)
GMO status Non-GMO grades available
Heavy metals Complies with food-grade limits (Pb < 1 mg/kg typical)
Origin / process Produced via hydrogenation of maltose derived from starch hydrolysate
Documents COA, TDS, MSDS available on request

Client testimonials and reviews

Bara Ezquerra

We source bulk maltitol (E965) for HORECA sticks and coatings. Clean taste, stable PSD and fast dissolution keep reworks down. COA/TDS and full traceability arrive with every lot—simple audits and steady forecasts.

CEO

Cacao Delta

For bars and fillings we chose fine-mesh maltitol sweetener. It gives near-sugar bulk with mild cooling—perfect for chocolate. No recrystallization issues, and maltitol syrup solids help us hit target viscosity.

CEO

Acasyna

In jams and spreads, maltitol holds texture and sweetness over shelf life. Tight moisture and uniform particles reduce line adjustments. When we need a crisper finish, we fine-tune with maltitol xylitol blends.

Chief Innovation Officer

Oroyes

As a distributor, maltitol bulk wholesale moves well: consistent specs, reliable lead times and competitive pricing. Our customers like the documentation and the clean sensory profile.

Senior Buyer

Frequently Asked Questions — Bulk Maltitol

What sweetness level does maltitol (E965) provide?

Maltitol delivers about 85–90% of sucrose sweetness with a clean profile and milder cooling than xylitol—useful in chocolate and coatings.

Food-grade maltitol (E965) is widely used and considered safe when consumed as intended. Like other polyols, excessive intake may cause gastrointestinal discomfort; many markets require a “excess consumption may have laxative effects” statement.

Sugar-reduced confectionery, chocolate, bakery, fillings/spreads, ice cream/dairy, and syrups. It contributes bulk and a sugar-like mouthfeel at lower calories than sugar.

Both are polyols. Xylitol ~100% sweetness, stronger cooling, very low GI; maltitol ~85–90% sweetness, milder cooling, moderate GI. Choice depends on target texture, sweetness, and

Lower glycemic impact than sucrose, but not zero. Impact varies by dose and matrix (crystalline vs maltitol syrup). Always validate nutrition panels per local rules.

Yes. Maltitol has milder cooling vs xylitol and provides sugar-like bulk, helping achieve gloss and snap with proper tempering. Control moisture and PSD for optimal flow.

Granular aids dry-blend flow and texture; syrup offers fast dissolution and precise solids/viscosity for fillings and toppings. Specify % dry solids when requesting syrups.

Maltitol is thermally stable in typical pasteurization/baking; melts around ~148–151 °C. Manage RH to prevent stickiness in high-humidity environments.

Keep sealed, cool and dry (commonly <60% RH), away from odors and off the floor on clean pallets. For syrups, protect from crystallization per supplier guidance.

Use maltitol for bulk and mild cooling; add xylitol to increase cooling/brightness. Ratios depend on category (e.g., chocolate vs gum) and sweetness timing targets.

5/5 - (1 vote)