Other names for the additive (synonyms)
General Information
Food additive E965(ii) — maltitol syrup is a subtype of the additive Е965 (maltitol and maltitol syrup).
Maltitol syrup is obtained by partial hydrogenation of oligosaccharides formed during the hydrolysis of starch (usually corn or wheat). Unlike pure maltitol (E965(i)), the syrup is not subjected to complete crystallization and purification, so it remains a multicomponent mixture of hydrogenated saccharides with a high water content and variable viscosity.
The chemical composition of E965(ii) varies, as it contains maltitol, other hydrogenated oligosaccharides, and residual water.
Due to this, the E965(ii) additive has a plastic structure, low crystallization ability, and does not form solid crystals, which distinguishes it from the subtype E965(i).
In the food industry, the E965(ii) additive is mainly used in soft or liquid products: caramel, fillings, glazes, and toppings, where plasticity, uniformity, and viscosity are important.
Unlike the additive E965(i), maltitol syrup is not suitable for products requiring solid structures or distinct crystallization, such as chocolate bars or confectionery with a crystalline texture.
For more details on the properties of maltitol syrup, its effects on the human body, and references to scientific studies, see the main material on the food additive Е965.