Why is MALTISORB® crystalline maltitol the best polyol substitute for sucrose?
The physical and chemical properties and technological characteristics of MALTISORB® are close to those of sugar. These include its crystallization in anhydrous form, its solubility, its viscosity and its hygroscopicity. An additional advantage is its sweetness and taste, both of which are very similar to those of sugar. All these characteristics contribute to a high-quality finished product comparable to that obtained by traditional means. Another important advantage of MALTISORB® is that both manufacturing methods and other ingredients are the same as sugar’s.
