Crystalline polyol · Bulking sweetener · E965(i) / INS 965(i)
Maltitol is a crystalline polyol used for sweetness, bulk, humectancy and texture in permitted foods. This page addresses crystalline maltitol E965(i); maltitol syrup E965(ii) is a different, multi-polyol product and requires a separate specification.
Product image · confirm grade and packaging when ordering
State crystalline or syrup form, application, solids target, quantity, destination and claims.
Form identifiedCrystalline E965(i), not syrup E965(ii)
Basis declaredAs-is versus anhydrous results
Crystallization testedProcess and shelf-life behavior
Claims reviewedFinished-food rules, not ingredient shorthand
Product identity
Maltitol is alpha-D-glucopyranosyl-1,4-D-glucitol, produced by hydrogenating maltose. JECFA describes it as a white crystalline powder, very soluble in water and functional as a sweetener, humectant, stabilizer and bulking agent.
The ≥98% assay shown here is an independent JECFA/EU identity reference, not a published Bespring sale specification. Commercial acceptance must use the current source-specific specification and shipment COA.
The first sourcing decision
Primarily D-maltitol, with public criteria of ≥98% on anhydrous basis. Useful where a high-purity crystalline solid, controlled particles and reproducible dry solids are required.
A mixture of maltitol, sorbitol and hydrogenated oligo- and polysaccharides, supplied as syrup or solid material. Its dry solids, polyol profile and viscosity govern performance.
Application-specific behavior
Legal use, claims and labelling vary by destination. These are trial areas—not universal permissions, use levels or performance guarantees.
Balance solids, cooking profile, glass transition or crystallization, stickiness, moisture pickup, chew and storage stability.
Control particle size, refining behavior, viscosity, cooling effect, tempering interactions, bloom and sensory balance.
Rebalance water, bulk, spread, browning, crumb, softness and shelf life; maltitol does not reproduce every sucrose function automatically.
Evaluate sweetness profile, freezing or texture effects, viscosity, other sweeteners, hydrocolloids and flavor release.
Replacing sugar is a system redesign
Run sensory testing in the finished matrix. Sweetness intensity, onset, persistence and cooling perception depend on concentration and co-sweeteners.
Replace sucrose on functional solids—not sweetness alone. Recalculate water, fat, starch, cocoa, fibers and other bulking agents.
Measure moisture sorption, water activity and texture over shelf life. A polyol's humectancy does not itself prove microbial stability.
Map dissolution, supersaturation, cooling, agitation, seed formation and storage temperature to prevent unwanted grain or stickiness.
Specification architecture
No source-specific numerical specification was available for this page. The checklist avoids converting public standards into unsupported Bespring guarantees.
Swipe or use the keyboard to read all columns
| Control | What to request | Why it matters |
|---|---|---|
| Identity | Maltitol name, CAS 585-88-6, INS/E 965(i), manufacturing source | Prevents confusion with maltitol syrup or a polyol blend |
| Assay & basis | D-maltitol limit, method, as-is/anhydrous basis and water method | Enables valid purity, dose and price comparison |
| Polyol profile | Sorbitol and related polyhydric alcohols with method | Secondary polyols can affect crystallization and sensory behavior |
| Reducing sugars | Limit, expression basis and analytical method | Relevant to purity and heat/color reactions |
| Solution quality | Color/clarity, conductivity, pH where specified and test concentration | Methods must match for meaningful comparison |
| Physical properties | Particle distribution, bulk density, flow and caking criteria | Affects feeding, dissolution, refining and blend uniformity |
| Purity & microbiology | Nickel, lead and destination/customer-required controls | Hydrogenation and food-risk controls require source evidence |
| Documents & claims | COA, TDS, SDS, allergen/GMO/origin, certificates and change control | Supports source qualification and finished-label review |
Maltitol is manufactured by catalytic hydrogenation. Public JECFA and EU purity criteria include a nickel limit, so buyers should confirm the source-specific method, limit and batch reporting rather than checking only maltitol assay.
Claims and consumer information
Determine eligibility from the complete finished-food composition and local definitions. Maltitol use alone does not establish either claim.
Use destination-market energy factors and nutrition-labelling rules. Sugar alcohol products can still contain calories and carbohydrate.
Do not publish glycemic, diabetic-suitability or tooth-friendly claims without the required finished-product evidence and jurisdictional authorization.
Review serving size, total polyols, target population and mandatory/advisory labelling. Avoid universal tolerance assurances.
Authoritative references
Defines maltitol as CAS 585-88-6, INS 965, ≥98% assay and lists its technological functions.
Open maltitol monographSeparates maltitol 965(i) from maltitol syrup 965(ii) and provides food-category provisions.
Open GSFA recordEU purity criteria distinguish E965(i) crystalline maltitol from E965(ii) maltitol syrup and define different compositions.
Open EU specificationsFDA explains sugar-alcohol nutrition labelling and cautions that sugar-free foods may still contribute calories, carbohydrate and fat.
Open FDA resourceTechnical content reviewed against the cited sources and current search results on 22 August 2026. Reconfirm current regulations for the exact product and destination.
Polyol comparison
Compare form, humectancy, crystallization, cooling, sweetness and application-specific tolerance.
View sorbitolCompare bulk density, cooling effect, crystallization, sweetness architecture and label rules.
View erythritolSupply sweetness with little bulk; they normally require a separate solids and texture strategy.
View sweetener systemsReview hydrocolloids, fibers and other ingredients that can help rebuild texture and solids.
Browse food ingredientsStorage & handling
Historical logistics reference
Buyer questions
Crystalline maltitol E965(i) is primarily D-maltitol and has a high-purity crystalline identity. Maltitol syrup E965(ii) is a mixture containing maltitol, sorbitol and hydrogenated oligo- and polysaccharides. Their specifications and process behavior differ.
No commercial value is published here. The ≥98% value is a JECFA/EU public identity reference. Request Bespring's current source-specific specification, method and batch COA.
Sweetness is formulation-dependent and should be evaluated sensorially at the actual concentration with the complete flavor and sweetener system. It should not be treated as a universal one-for-one sucrose replacement.
It can be evaluated as a bulk sweetener, but particle size, refining, fat demand, viscosity, cooling, flavor and local sugar-free claim criteria must all be validated in the finished product.
Digestive response depends on intake, total polyols and the individual. Review serving size and the destination market's warning or advisory labelling requirements rather than making universal tolerance claims.
State crystalline E965(i) or syrup E965(ii), application, required assay and basis, particle or viscosity needs, quantity, packing, destination, claims and certificates.
Form-specific sourcing
Define the form and process requirements so sales can provide the relevant grade and documents.
Tell us your grade and destination market so we can confirm which documents are available for your order.
An external reference is not a batch certificate or a Bespring product specification.