What is the temperature used in confectionery formulation using maltitol?


Pure maltitol is a white crystalline powder which shows excellent heat stability up to 200°C and does not take part in Maillard-type browning reactions (Grenby, 1996).

According to Grenby (1996), Maltitol-based hard candies can be produced using traditional cooking equipment. The cooking temperature is preferably 168-170°C with an 8 min vacuum time.

Besides, the process temperature of hard boiled candy comprises of heating a maltitol-containing mixture of sugar alcohols is more preferably at 150-158°C (U. S. Patent No. US5314708 A, 1994).



Dobreva, V., Hadjikinova, M., Slavov, A., Hadjikinov, D., Dobrev, G. & Zhekova, B. (2013). Functional properties of maltitol, Agricultural Science And Technology, 5(2), 168-172.

Gonze, M. H. A., Schueren, F. M. L. V. & Rapille. (1994). Maltitol, sugar alcohols. U. S. Patent No. US5314708 A

Grenby, T. (1996). Advances in sweeteners (pp. 85-107). London: Blackie Academic & Professional.

Leave a Reply