Maltitol has a range of properties that make it a direct replacement for sucrose in the manufacture of a wide range of sugar-free foods without the need for process or formulation changes.

Application of maltitol in sugar-free confectionery

With the shift of people’s dietary structure towards low calorie, low fat and low sugar, sugar-free candies came into being. In the early 1970s, a kind of sugar-free chewing gum was firstly pushed to the U.S. market, and after nearly 30 years of development, the sales volume of sugar-free chewing gum has been increased more substantially. This successful attempt to strongly promote the development of sugar-free candy. Since then, the candy family multiplied a new group – sugar-free candy.

The so-called sugar-free candy, the more traditional term is: made of non-caries sugar, than the conventional candy to reduce calories by more than 13 and other nutrients are the same candy.
Sugar-free candy in Europe and the United States and Japan market development speed, the average sales have reached the whole candy sales of about 30%, varieties also have rich changes. Sugar-free candy has become the hot spot of consumption and development focus of the international candy market. Its main raw material can be used maltitol, and maltitol has no elevated blood sugar, low calorific value, anti-caries and other characteristics, especially suitable for diabetic and obese patients, as well as children, women and other consumers. Now introduces several sugar-free candy formulas:

Sugar-free hard candy reference formula: 98.52% powdered maltitol, lemon 0.7%, 0.6% food spices, food coloring 0.06%.

First, the powdered maltitol and coloring are heated together to 171℃, then the sugar material is placed in a vacuum device and kept for 5 minutes, then the sugar material is cooled until it has a certain degree of plasticity, then citric acid and spices are added in turn and kneaded evenly, and finally it is cut and shaped, cooled and packaged, and placed in an airtight container.

Sugar-free buttermilk hard candy formula: powdered maltitol 63.2%, purified water 15.17%, concentrated light buttermilk 17.7%, vegetable fats and oils 3.8%, monoglycerides 0.05%, edible flavor 0.08%.

In the process of boiling sugar, maltitol and water were first heated to 130°C-135°C with constant stirring, and buttermilk was added at 125°C and vacuumed for 5 minutes. When the temperature of the sugar solution is lowered to 90°C-100°C after being removed from the pot, vegetable fats, emulsifiers and flavors are added, followed by the conventional production process of the confectionery. It should be noted that when adding buttermilk and vegetable fats and oils, the boiling time and temperature of sugar should be controlled, and the moisture content of the final product should be less than 2%.

The sweetness of maltitol is 80-90% of that of sucrose, and candies made with maltitol have a better taste than other “non-sucrose” candies. Candies containing maltitol have a refreshingly cold taste, and their sweetness is pure, with no undesirable aftertaste.

Due to its special molecular structure, no Melad browning reaction occurs, so the color of the sugar body is stable when boiling, and it can withstand the high temperature during boiling and is not easy to decompose. Maltitol is not easy to be fermented and utilized by streptococcal mutants in the oral cavity, which inhibits the growth of bacteria in the oral cavity and effectively prevents the occurrence of dental caries.

Therefore, maltitol as the main ingredient of sugar-free candy, in Europe and the United States, Japan and other countries are very popular, is one of the world’s popular health food, in the domestic market more broad prospects for development.

Application of maltitol in sugar-free cake

As early as in the 1980s, foreign countries have begun to study low-energy cake. 1984, two companies in the United States jointly developed a series of low energy cake premixed powder using crystalline fructose, which can be used to manufacture high-quality cake with 33% lower energy.

Nowadays, with the continuous improvement of people’s living standard, sugar-free food is more and more popular among consumers. Maltitol, a functional sweetener, can be used to replace sucrose in the production of sugar-free cakes. As a kind of sugar-free raw material, maltitol has the following functional properties:

1. Pure taste, cool and soft, not converted into acid by the streptococcus bacteria in the mouth, which can prevent the occurrence of dental caries.
2. Promotes the digestion and absorption of calcium in the body.
3. Low energy, difficult to be digested and absorbed in the body, not easy to form fat.
4. It does not stimulate the secretion of insulin in the human body, and the decomposition speed in the body is very slow, which will not cause the rise of blood sugar, so it is especially suitable for diabetic patients to eat.

Sugar-free cake can be divided into two kinds of sugar-free baked cake and steamed cake according to its cooked form. Now introduces a sugar-free baking cake recipe and process:
Recipe: 10 kg of fresh eggs, 8 kg of rich powder, 10 kg of liquid maltitol, 1.5 kg of water, 1.5 kg of peanut oil (wipe the mold with).

Process flow and requirements:
Egg batter beating temperature is generally at 20℃. If the temperature is lower than 20 ℃ can be slightly heated, if the temperature is higher than 20 ℃, should shorten the beating time.

Paste paste paste, also known as and powder. When the sugar alcohol, egg whisking appropriate, you can add the flour has been sifted beforehand (such as baking powder, need to be mixed with flour beforehand).

Molding (pouring mold) cake molding mechanical pouring mold molding and hand pouring mold molding. Before pouring, the inner wall of the mold should be brushed, oiled or padded, and the cake paste should be stirred before pouring, and the amount of pouring should reach 80% of the height of the mold, not too high, and the amount of injection should be basically the same. If you want to sprinkle nuts or candied fruit on the surface of the cake after it is put into the mold, you can do it when it is put into the oven, but it will sink if it is sprinkled too early.

Baking generally will be the oven temperature to about 180 ℃ before the cake billet into the oven, 10 minutes after the rise to 200 ℃, out of the temperature of about 220 ℃. Egg paste in the oven before the stereotypes are in a semi-fluid state, the iron plate do not casually vibrate, to avoid “go air”, so that the center of the product sink. Single baked, the oven temperature can also be lowered a little, a little longer. In order to prevent pinching, can be in the cake after the surface color, with a thin bamboo stick into the center of the cake. When you pull out the bamboo stick, if there is a sticking material, that is not ripe, you can lower the oven temperature, and then extend the baking time, or cover the surface with a piece of paper and then bake until the center is ripe.

After oiling, demolding and cooling the cake out of the oven, brush a layer of vegetable oil on the surface before demolding and take off the cake while it is still hot, and if it needs to be packaged, it should be cooled and then packaged.

Application of maltitol in sugar-free bread

At present, bread is the staple food in many countries in the world, for example, in developed countries such as the United Kingdom, the United States, France and so on, more than two thirds of people’s staple food is bread. With the increasing diversification of people’s diet, bread has gradually become the staple food for breakfast in China.

Sugar-free bread classification methods are roughly the following: by adding sugar alcohol and salt amount of different sweet and salty bread; according to its molding method can be divided into listening and non-listening type of bread; according to the different ingredients are divided into ordinary bread and senior bread; according to the softness of the bread can be divided into soft bread, hard bread; according to the consumption habits of different types of staple bread and snacks bread; according to the addition of special raw materials can be divided into different types of fruit bread, Filled bread and fortified bread and so on.

In recent years, sugar-free food is becoming more and more popular among people, and sugar-free type of bread has also appeared. Adding maltitol, a sugar-free raw material, to bread can make bread softer, longer shelf life and more delicate. Maltitol is absorbed slowly in the stomach and intestines, and has the effect of inhibiting fat formation, promoting calcium absorption and preventing dental caries, thus it is very suitable for obesity and diabetic patients and other special people to eat. It can be said that the sugar-free bread consumption of a wide range of people, the market potential is huge.

The following is the recipe for sugar-free bread:
Formula: 100 kg of flour, maltitol 12 kg, 10 kg of eggs, yeast 1 kg, salt 0.5 kg, 5 kg of raisins, 5 kg of dried peaches, 5 kg of dried apricots, 5 kg of dried apples, 5 kg of banana 0.1 kg, 3 kg of vegetable oil, 58 kg of fruit.

Production process:
Pre-treatment of raw and auxiliary materials choose flour with high gluten content and sieve it, wash the eggs and raisins, and cut the dried peaches and dried apples into small uniform pieces.

Dough preparation and fermentation The first and second dough preparation and fermentation are the same as for egg cream bread. It should be noted that various fruit ingredients should be added to the second preparation, and maltitol, egg, dried fruit and other auxiliary ingredients should be added. Water and yeast should be increased or decreased appropriately according to the season and the amount of flour used.

Forming and RisingWeigh the dough ripened in the second fermentation, cut it into small balls according to specifications, and knead them into round balls with smooth surfaces. Put 4 small balls into the oiled baking trough, and let them rise in the baking room with the temperature of about 40℃ and relative humidity of more than 85%. When the dough doubles in size, take it out of the oven. Brush egg wash on the surface of the dough and bake in time.

Adjust the temperature of the oven and bake the dough in medium heat until it is cooked through. After cooling, pack the bread to be the finished product.

Application of Maltitol in Functional Yogurt

Yogurt is ideal as a low energy food compared to other dairy products. Currently, most of the low-fat yogurts in the market are sweetened with aspartame. However, if maltitol is used in conjunction with aspartame to make unsweetened yogurt, it will increase its flavor stability and increase the functional properties of yogurt.

Several practical recipes for unsweetened yogurt
Stirred sugar-free yogurt: skim milk 70%, 14% maltitol, milk fat 1.53%, whey powder 2.68%, lactobacillus strains 1.80%, fruit juice 9.85%, xanthan gum 0.10%, aspartame 0.03%, edible flavors appropriate amount.

Solidified sugar-free yogurt: skim milk 80%, maltitol 14%, milk fat 1.5%, whey powder 3%, lactobacillus strains 2.0%, aspartame 0.07%, food flavor.

Note: For stirred yogurt, aspartame is usually added after fermentation of strains, can be mixed with fruit juice, can also be added separately with fruit juice; for solidified yogurt, aspartame in the cow’s milk after sterilization, before the fermentation of strains added. During fermentation, there will be 15%-35% loss of aspartame due to different fermentation time and strains, so the amount of aspartame added should be 0.05%-0.08%.

Carbohydrates in yogurt mainly from sugar, in order to get the carbohydrate content of less than 1% of fruit yogurt, while maintaining a certain sweetness, people usually add sugar to the fruit, made of jam-like fruit pieces or thick syrup containing whole berries; or use crystalline fructose to replace sucrose, add pectin thickener made of sugar syrup, and then add 40%-50% of the fruit pieces or whole berries to cook. Fruit pieces or whole berries are then added to 40%-50% of the syrup and cooked for use.

This makes the process complicated, and the finished product may not be good. By adding maltitol directly, this problem can be solved.

Yogurt made with maltitol has a long shelf life, is rich in nutrients, and is suitable for a variety of people to drink. Therefore, the market of sugar-free yogurt will be more and more broad.

Application of maltitol in sugar-free cookies

Sugar-free cookies are made of wheat flour, sugar alcohols, fats and oils, dairy products and eggs as the main raw materials, baked food. It has a fluffy texture, low moisture content, light weight, low sugar content, low energy, easy to store, easy to carry and convenient to eat. Sugar-free cookies, like sugar cookies, are classified in many ways due to different formulas, production processes, flavors, shapes and consumer objects.

At present, China has developed a unified standard for cookie classification. Specific classification is as follows: shortening cookies, toughness cookies, fermented cookies, crispy cookies, cookies, sandwich cookies, waffle cookies, egg round cookies, blister cookies, sticky flower cookies and egg rolls, a total of 11 kinds.

Sugar-free cookies are elaborated on the basis of ordinary cookies with the addition of a sugar-free ingredient, maltitol, instead of sugar. This kind of sugar-free cookie not only retains the flavor characteristics of cookies, but also has more significant effect in therapeutic aspects. Maltitol has the function of preventing dental caries, and contains low calories, does not raise blood sugar in the body, can promote the absorption of calcium and can reduce the formation of fat, so it is very suitable for diabetes, obesity and love the figure of the crowd to eat. Maltitol added to food made of sugar-free food, has become the 21st century people’s diet fashion.

Here are a few recipes for sugar-free cookies:
Sugar-free soufflé: 92 kg of wheat flour, starch 8 kg, maltitol 76 kg, 36 kg of eggs, baking soda 0.35 kg, 260 ml of essential oil, water 4352 kg.

Sugar-free egg rolls: wheat flour 90 kg, starch 10 kg, maltitol 100 kg, 20 kg of eggs, 20 kg of refined oil, baking soda 0.5 kg, vanillin 0.15 kg, riboflavin 0.005 kg, ammonium bicarbonate 0.15 kg.

Production methods: the same as ordinary soufflé, egg rolls, the same process. Use maltitol to replace sugar, does not affect its production methods.

Note: sugar-free soufflé must use weak flour, such as the use of strong flour must be added to more starch to reduce the gluten content of the flour, so that it meets the product quality requirements.