Maltitol - 800gr.
Malti is a polyol derived from the hydrogenation of maltose, which is obtained from starch
Maltitol - 800gr.
Ref: 40416008
Malti is a polyol derived from the hydrogenation of maltose, which is obtained from starch
For kitchen
For ice cream
For pastry
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Shipment
Standard 2-4 day express shipping. Free warehouse pickup.
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Description
IMPORTANT:
Temporarily, the online sales channel is only open to countries in the European Union. If you are interested in buying from another location please write to info@100x100ingredients.com
.Natural substitute for sucrose in a 1:1 ratio as they share almost the same properties except for the browning temperature, which is much higher than that of sucrose.
Natural substitute for sucrose in a 1:1 ratio as they share almost the same properties except for the browning temperature, which is much higher than that of sucrose.
Direct use, at the same time as sucrose (in partial substitution) or instead of sucrose.
It can be used directly, at the same time as sucrose (in partial substitution) or instead of sucrose.
It has half the calories of sugar (2.1 Kcal/gram), and does not increase insulin or blood glucose levels. It produces little cooling sensation and gives a creamy sensation, which is why Malti is a perfect ingredient for making sugar-free chocolates.
Malti starts to melt at 145ºC and liquefies completely at 180ºC.
Low retorting tendency
Malti has a low melting point.
Little tendency to retain moisture.
PAC 99%
PAC 99%
POD 80%
Solids 100%
POD 100%
Presentation in powder form with neutral odour and flavour, sweet and very slightly balsamic.
APPLICATIONS
Products such as chocolates, biscuits (in equal proportion to white sugar), in general products for diabetics, or low-calorie ice-cream. It is also used in confectionery to make low-calorie sweets and chewing gum.
It is also used in confectionery to make low-calorie sweets and chewing gum.
It produces almost no balsamic effect (compared to the other polyols, which do generate more of a cooling sensation).
It is also used in confectionery to make low-calorie sweets and chewing gum.
For use as a brown sugar substitute, replace a small part of the maltitol with molasses or muscovado to get the characteristic colour and aroma of brown sugar.
When used as a brown sugar substitute, replace a small part of the maltitol with molasses or muscovado to get the characteristic colour and aroma of brown sugar.
When Malti is used in a preparation, in addition to replacing the sugar, it gives it a creamy sensation.
DOSAGE
C / S
It can replace sucrose in a ratio of 1:1.
Technical sheet
Capacity:
800 gr.
Units per box:
1
Downloadable
IMPORTANT:
Temporarily, the online sales channel is only open to countries in the European Union. If you are interested in buying from another location please write to info@100x100ingredients.com
.Natural substitute for sucrose in a 1:1 ratio as they share almost the same properties except for the browning temperature, which is much higher than that of sucrose.
Natural substitute for sucrose in a 1:1 ratio as they share almost the same properties except for the browning temperature, which is much higher than that of sucrose.
Direct use, at the same time as sucrose (in partial substitution) or instead of sucrose.
It can be used directly, at the same time as sucrose (in partial substitution) or instead of sucrose.
It has half the calories of sugar (2.1 Kcal/gram), and does not increase insulin or blood glucose levels. It produces little cooling sensation and gives a creamy sensation, which is why Malti is a perfect ingredient for making sugar-free chocolates.
Malti starts to melt at 145ºC and liquefies completely at 180ºC.
Low retorting tendency
Malti has a low melting point.
Little tendency to retain moisture.
PAC 99%
PAC 99%
POD 80%
Solids 100%
POD 100%
Presentation in powder form with neutral odour and flavour, sweet and very slightly balsamic.
APPLICATIONS
Products such as chocolates, biscuits (in equal proportion to white sugar), in general products for diabetics, or low-calorie ice-cream. It is also used in confectionery to make low-calorie sweets and chewing gum.
It is also used in confectionery to make low-calorie sweets and chewing gum.
It produces almost no balsamic effect (compared to the other polyols, which do generate more of a cooling sensation).
It is also used in confectionery to make low-calorie sweets and chewing gum.
For use as a brown sugar substitute, replace a small part of the maltitol with molasses or muscovado to get the characteristic colour and aroma of brown sugar.
When used as a brown sugar substitute, replace a small part of the maltitol with molasses or muscovado to get the characteristic colour and aroma of brown sugar.
When Malti is used in a preparation, in addition to replacing the sugar, it gives it a creamy sensation.
DOSAGE
C / S
It can replace sucrose in a ratio of 1:1.
Capacity:
800 gr.
Units per box:
1
Featured Attributes:
For kitchen
Featured Attributes:
For ice cream
Featured Attributes:
For pastry
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Malti is a polyol derived from the hydrogenation of maltose, which is obtained from starch
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Maltitol - 800gr.
